Recipe

This Dairy-Free Frittata Is the Perfect Sunday Morning Meal

By Rose Wong at Duke University

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
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

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.

Rose Wong

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.

Rose Wong

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.

Rose Wong

Step 5

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

Rose Wong

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.

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.

Rose Wong

Step 8

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

Rose Wong

Step 9

Let cool for 5 minutes and enjoy!

Rose Wong