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
Ingredients
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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.
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Step 4
In a large bowl, crack and mix the eggs.
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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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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!