If you need a dairy-free frittata recipe that is delicious, low carb, Paleo, Whole30, gluten-free, full of veggies and perfect to serve for breakfast, brunch, or dinner, I’ve got the perfect formula to make an endless combination of flavors.
A foolproof Dairy-free recipe formula
“Mom, can I have the last slice?” The last slice? There’s another slice?! The other kids pipe up, “I want some more too!” I have a solution, children. I will eat it so none of you fight over it. Problem solved. I’m such a good mom.
The kids get so excited when I make my dairy-free frittata recipe for breakfast. It’s an absolute favorite around here, and I even love to serve it for dinner. And lunch. And to snack on. It’s delicious cold or warm, and it can be prepped and even baked in advance. For my kids I serve it with a crusty loaf of bread to make it go farther, because, you know, 18 eggs plus all the fillings isn’t enough for 8 people. Or even six kids. There are endless flavor combinations to make, and it’s a great way to use up leftovers. Whatever flavors you love, you can make it a frittata (pizza frittata is a favorite). If you eat a lot of eggs, this is a great way to keep them interesting and new. Think of frittata as the pizza of the egg world.
My kids want this every single day. I make it once a week, but with all the flavor combinations possible, I should make it twice a week. It is really filling, really healthy, great for using up leftovers, and one of the best ways to get a bunch of veggies in your family. Just think of all that zucchini and squash you are trying to finish up this summer. Peel and shred it if your kids are veggie detectives. You could put any leftover meat that isn’t enough to really make another dish with, like rotisserie chicken or taco meat.
This is wonderful for any day, but it’s perfect for Christmas or Thanksgiving morning. I’ve also served it for brunch and at showers. If you are going to a potluck, this is always a winner because it’s mostly allergen free, gluten-free, dairy-free, Paleo, Whole30. and THM. Your health-conscious friends will love your for it. Just remember my good mom trick if there is a brawl over the last slice.
EFFICIENCY TIP: The night before, I saute all the fillings from steps 1-4. I do this while I’m making dinner because I’m in the kitchen, chopping things and standing at the stove anyway. It doesn’t take any extra time. Once it is cooked, I put the skillet with the filling in the fridge for the morning. As soon as I get up, I put the cold skillet in the oven while it preheats to warm up the pan and the filling. Then I crack and whip the eggs and almond milk. Once the oven (and skillet) come to temperature, I add the egg mixture and pop it back in. By the time everyone is dressed and ready to eat, it’s done. I have a huge 14-inch stainless steel skillet and a large cast-iron skillet that I do all the sautéing and baking in so I only have to wash one dish, but you could also bake it in a 9×13 Pyrex dish.
Dairy-free Frittata REcipe
1 pound Sausage (pick a protein)
2 very large potatoes diced (pick a starch)
6 cups spinach (pick a green)
1 bell pepper (pick a veggie)
1 onion (pick a veggie)
4 cloves garlic (pick a veggie)
1/3 cup UNSWEETENED almond milk or coconut milk (completely optional. It does make it a little lighter and fluffier, but I’ve made it without many times)
Salt and pepper
Cook sausage. Saute veggies and greens with salt and pepper. Refrigerate if not cooking immediately. Whip eggs and almond milk together and poor over the warmed up veggie/sausage mixture. Bake at 350 for 50 minutes or until top is set. If feeding fewer people, cut recipe in half, make in a smaller container and bake 30 minutes. The shallower the mixture, the faster it bakes. Cut in slices and serve.
You will be surprised how fast this goes. It refrigerates beautifully, and is an excellent breakfast, lunch, snack or dinner on the go. For lunch or dinner serve with a side salad and crusty bread.
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