This Dairy-Free Frittata Is the Perfect Sunday Morning Meal

As a dairy-free pescatarian, it is hard to find a wholesome frittata recipe that doesn't contain dairy or meat. So, I decided to take matters into my own hands and create a frittata that is low-carb, high-protein, and filled with nutrient-rich veggies. This dairy-free garden frittata is perfect for relaxing mornings spent in the kitchen with a group of friends or just your hungry self.

Dairy-Free Garden Frittata

• Prep Time:40 mins
• Cook Time:21 mins
• Total Time:1 hr 1 min
• Servings:8
• Medium

Ingredients

• 1 1/4 cup cherry tomatoes
• 1 1/2 medium avocado
• 1/2 red onion
• 1 tablespoon + 3 tablespoons olive oil
• 1 teaspoon diced garlic
• 1/3 pound baby spinach
• 8 eggs
• 1/2 cup almond milk
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

• Step 1

  Pre-heat oven to 350° F. Dice the onion and avocados into small pieces. Cut the cherry tomatoes in half. Set aside.

  

• Step 2

  Heat 1 tablespoon of olive oil on medium heat. First, add in the spinach, then garlic. Sauté the spinach until wilted and set aside.

  

• Step 3

  Heat the remaining 3 tablespoons of olive oil in a large skillet on medium heat. Cook onions in oil for about 5 minutes, or until lightly browned. Set aside.

  

• Step 4

  In a large bowl, crack and mix the eggs.

  

• Step 5

  Add almond milk, salt, and pepper into the eggs. Stir the mixture.

  

• Step 6

  Add the sautéed spinach, cherry tomatoes, and avocado into the egg mixture. Stir to distribute the vegetables throughout the mixture evenly. Pour egg mixture back into skillet.

  

• Step 7

  Cook egg mixture on medium heat for 5 minutes or until the edges start to pull from the side of the skillet.

  

• Step 8

  Transfer hot skillet to oven. Let bake for 16 minutes, or until frittata is set.

  

• Step 9

  Let cool for 5 minutes and enjoy!