Tuesday, September 20, 2022
HomeBudgetDairy-Free Frittata | Sustainable Cooks

Dairy-Free Frittata | Sustainable Cooks


An easy and healthy one-pan breakfast or dinner, this Dairy-Free Frittata is absolutely delicious. Packed with veggies and hearty sausage, you’ll love this baked frittata for fast meals, meal prep, and leftovers.

a slice of dairy-free frittata on a grey plate with the rest in a cast iron skillet topped with sliced tomatoes.

As an Amazon Associate, I earn from qualifying purchases.

Time in the morning is valuable, so having something ready to go is a must. I will bake up a tray of bacon (related: how to bake bacon in the oven) or Instant Pot Egg Bites to have something healthy and ready to go.

But a baked frittata is the MVP of make-ahead breakfast prep because it is so easy to reheat. And it’s also delicious cold if you need a total grab-and-go kind of meal.

What is the Difference Between an Omelet and a Frittata?

Think of an omelet as an egg sandwich, with the egg being the “bread”. You’ll cook the egg in a pan and then add a filling (meat, veggies, cheese, etc.,) to half of it and then fold it over creating a sandwich.

A frittata is an egg dish where everything is basically cooked together in the same pan. It’s unfussy; no folding or actual cooking skills are really involved. Most frittatas will start on the stovetop and finish in the oven (like this non-dairy frittata does).

If you’re in the market for an omelet recipe, check out our Air Fryer Omelet.

eggs, aspargus, sausage, and other ingredients for making a paleo frittata

Here’s How to Make This Whole30 Frittata

*Printable and detailed recipe card is available at the bottom of this post.

In an oven-proof skillet (I used my thrift store cast iron. New to cast iron? Check out this post on How to Season Cast Iron.) cook sausage until about half cooked. Add in onion and garlic and cook down for ~3 minutes. Add in asparagus.

Beat eggs, milk, and spices together (I use my immersion blender to make it uber smooth) and pour over the sausage and veggies.

three photos showing the process of making a paleo frittata

Bake for 13 minutes and then check for “doneness” (aka is there any wiggle when you give the handle a little jiggle). 

Top with fresh greens, chopped onion, cilantro chimichurri, hot sauce, vegan pesto, spicy pickled vegetables, or salsa.

Pro Tips/Recipe Notes

  • If you don’t have an oven-safe skillet, you can use a well-greased 8×8 baking dish instead.
  • Feel free to sub in any kind of meat you’d like. This is an awesome way to use up orphaned fridge leftovers. If you want to use bacon, check out this guide I wrote on Whole30 Bacon Brands.
  • Want to use veggies other than asparagus? Go for it! If using bulkier frozen vegetables, you may need to cook them down a bit longer to cook off some of the water that will release. Frozen spinach will work great too! Learn how to freeze spinach in this post.
  • If you consume dairy, adding some cheese to the top in the last few minutes of baking is a delicious addition!
  • Dairy-free frittata will keep in the fridge for three days. To reheat, microwave for 30 seconds.
a slice of non-dairy baked frittata on a grey plate topped with sliced tomatoes.

WEIGHT WATCHERS POINTS

One serving has 1 WW Freestyle SmartPoints.

Dairy-Free Frittata

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

An easy and healthy one-pan breakfast or dinner, this dairy-free frittata is absolutely delicious. Packed with veggies and hearty sausage, you’ll love this baked frittata for fast meals, meal prep, and leftovers.

  • Preheat oven to 350 degrees F.

  • In an oven-proof skillet cook sausage on the stovetop over medium heat until it is ~50% cooked. 

    3 oz ground sausage

  • Add onion and garlic and cook down for ~3 minutes. Add in asparagus.

    1/3 cup onion, 4 cloves garlic, 3 oz asparagus

  • In a medium bowl, thoroughly whisk eggs, milk, and spices together and pour over the sausage and veggies.

    6 eggs, 1/2 cup milk, 1/4 tsp lemon pepper, 1/4 tsp dried dill

  • Bake for 13 minutes and then check for “doneness”. Bake for an additional 2 minutes at a time until the center of the frittata is firm.

  • Top with fresh greens, chopped onion, cilantro chimichurri, hot sauce, or salsa.

  • Milk – for this recipe I prefer cashew, original Nut Pods, or oat milk. I find they have the creamiest textures that pair well with baked eggs.
  • Feel free to sub in any kind of meat you’d like. This is an awesome way to use up orphaned fridge leftovers.
  • Want to use veggies other than asparagus? Go for it! If using bulkier frozen vegetables, you may need to cook them down a bit longer to cook off some of the water that will release.
  • Baked frittata will keep in the fridge for three days. To reheat, microwave for 30 seconds.

Nutrition Facts

Dairy-Free Frittata

Amount Per Serving (2 slices)

Calories 192
Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Cholesterol 263mg88%

Sodium 150mg7%

Potassium 258mg7%

Carbohydrates 5g2%

Fiber 0g0%

Sugar 2g2%

Protein 13g26%

Vitamin A 585IU12%

Vitamin C 3.1mg4%

Calcium 85mg9%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Shop this Post:

(may include affiliate links)

RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments