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


  • 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
omelette, cheese, omelet, frittata, spinach
Rose Wong
  • Step 1

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

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  • 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.

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  • 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.

    Rose Wong
  • Step 4

    In a large bowl, crack and mix the eggs.

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    Rose Wong
  • Step 5

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

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  • 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.

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    Rose Wong
  • Step 7

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

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  • Step 8

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

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  • Step 9

    Let cool for 5 minutes and enjoy!

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    Rose Wong