28 + Delicious Dairy-Free Vegetable Frittata Recipes You’ll Love

Looking for a hearty, nutritious meal that’s packed with veggies and completely dairy-free? A vegetable frittata is a perfect solution!

It’s versatile, quick to make, and can easily be customized with whatever vegetables are in season or leftover in your fridge.

Plus, with a dairy-free version, you can still enjoy all the flavors without compromising on taste. In this blog post, we’re sharing 28 amazing dairy-free vegetable frittata recipes that will have you excited for breakfast, lunch, or dinner.

Whether you’re vegan, lactose-intolerant, or just looking for a healthier option, these recipes are sure to satisfy your cravings.

28 + Delicious Dairy-Free Vegetable Frittata Recipes You’ll Love

No matter your dietary preference, these 28 dairy-free vegetable frittata recipes provide endless options for healthy, flavorful meals.

From Mediterranean-inspired to hearty root vegetable combinations, there’s a recipe here to suit every palate.

So, the next time you’re in need of a quick, wholesome meal, try one of these frittatas.

They’re perfect for meal prep or a cozy dinner, and best of all, they’ll leave you feeling satisfied and energized.

Zesty Roasted Vegetable Frittata

This colorful frittata combines roasted vegetables like bell peppers, zucchini, and red onions, with a touch of fresh herbs and a dash of chili flakes for a kick. Packed with flavor and nutrients, it’s the perfect dish for a weekend brunch or a simple weeknight dinner.

Ingredients:

• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1/2 red onion, chopped
• 2 tablespoons olive oil
• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon chili flakes (optional)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
3. While the vegetables roast, whisk the eggs with almond milk, dried thyme, and chili flakes in a large bowl. Season with salt and pepper.
4. Once the vegetables are ready, transfer them to an oven-safe skillet. Pour the egg mixture over the roasted vegetables and gently stir to combine.
5. Bake in the preheated oven for 20 minutes or until the frittata is set in the middle and lightly golden on top.
6. Garnish with fresh basil and serve.

This zesty roasted vegetable frittata offers a perfect balance of savory flavors with the warmth of roasted vegetables and a hint of heat from the chili flakes. It’s an excellent option for a dairy-free meal that’s satisfying and full of healthy ingredients. Serve it with a side salad for a complete, nutrient-packed meal!

Spinach and Mushroom Vegan Frittata

This vegan frittata is packed with earthy mushrooms, fresh spinach, and a subtle garlic flavor, creating a light yet satisfying dish. Using chickpea flour as the base gives it a fluffy, egg-like texture while remaining entirely dairy-free.

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 cup sliced mushrooms (button or cremini)
• 2 cups fresh spinach, chopped
• 1/2 teaspoon garlic powder
• 1 cup chickpea flour
• 1 1/2 cups water
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the mushrooms and sauté for another 5-6 minutes until they release their moisture and become tender.
3. Stir in the spinach and cook until wilted, about 2 minutes. Season with garlic powder, salt, and pepper.
4. In a separate bowl, whisk together the chickpea flour, water, turmeric, and a pinch of salt until smooth.
5. Pour the chickpea flour mixture over the vegetables in the skillet. Cook over medium heat for 5-7 minutes, allowing the edges to firm up.
6. Transfer the skillet to the oven and broil on high for 3-5 minutes until the top is golden and set.
7. Remove from the oven and garnish with fresh parsley before serving.

This spinach and mushroom vegan frittata is a great alternative to traditional egg-based frittatas. The chickpea flour provides a creamy, fluffy texture that mimics eggs, while the combination of mushrooms and spinach adds depth and freshness. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner, and it’s easy to make ahead for meal prepping!

Sweet Potato and Kale Frittata

Sweet potato and kale combine in this nutrient-dense dairy-free frittata for a wholesome, satisfying meal. The natural sweetness of the sweet potatoes pairs perfectly with the earthy flavor of kale, making this frittata a perfect comfort food dish.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 2 cups chopped kale, stems removed
• 1/2 onion, chopped
• 8 large eggs
• 1/4 cup unsweetened coconut milk
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the cubed sweet potato and cook for 8-10 minutes until they begin to soften.
3. Add the chopped onion to the skillet and cook for an additional 3 minutes.
4. Stir in the kale and cook until wilted, about 2 minutes. Season with smoked paprika, salt, and pepper.
5. In a bowl, whisk the eggs with the coconut milk until smooth. Pour the egg mixture over the vegetables and stir gently to combine.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set in the center and slightly golden on top.
7. Garnish with fresh cilantro and serve.

The combination of sweet potato and kale in this frittata creates a wonderfully hearty and nutritious dish. The sweetness of the potatoes balances out the bitterness of the kale, while the smoked paprika adds a subtle smokiness that elevates the flavors. This frittata is perfect for a filling brunch or a quick dinner, providing a good mix of fiber, protein, and vitamins.

Mediterranean Vegetable Frittata

This Mediterranean-inspired frittata is full of vibrant vegetables, Kalamata olives, and a touch of oregano, making it a flavorful, dairy-free option perfect for brunch or a light dinner. The savory combination of vegetables and olives offers a taste of the Mediterranean in every bite.

Ingredients:

• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1/2 onion, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and chopped
• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the bell pepper and onion and cook for 5-6 minutes until softened.
3. Stir in the cherry tomatoes and Kalamata olives, cooking for another 3-4 minutes until the tomatoes begin to soften.
4. In a bowl, whisk together the eggs, almond milk, oregano, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet, ensuring the vegetables are evenly distributed. Let it cook over medium heat for about 5 minutes, or until the edges begin to set.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is golden and set in the center.
7. Garnish with fresh parsley and serve.

This Mediterranean vegetable frittata is brimming with bright and fresh flavors, thanks to the combination of bell peppers, tomatoes, olives, and oregano. It’s an ideal dish for anyone looking for a light yet flavorful dairy-free option. Enjoy it as part of a Mediterranean-inspired meal or on its own with a side of greens.

Broccoli and Red Pepper Frittata

This easy-to-make frittata is full of wholesome ingredients like broccoli, red peppers, and onions. The simplicity of the vegetables allows their natural flavors to shine, while a light egg base keeps the dish soft and fluffy, making it a perfect breakfast or lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 cup broccoli florets, chopped
• 1 red bell pepper, diced
• 1/2 onion, chopped
• 8 large eggs
• 1/4 cup oat milk or any dairy-free milk
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped broccoli and cook for about 5 minutes until it softens.
3. Stir in the diced red pepper and onion, cooking for an additional 3-4 minutes.
4. In a bowl, whisk together the eggs, oat milk, garlic powder, salt, and pepper.
5. Pour the egg mixture over the sautéed vegetables and cook on the stovetop for 2-3 minutes until the edges start to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is firm and golden.
7. This broccoli and red pepper frittata is simple but full of flavor, offering a healthy and satisfying meal with minimal ingredients. The combination of fresh vegetables provides a light and refreshing dish that can easily be enjoyed any time of day. It’s great for meal prepping as well!

Carrot and Sweet Potato Frittata

This sweet and savory frittata is packed with shredded carrots and sweet potatoes, giving it a slightly sweet flavor balanced by savory spices. It’s a comforting, filling dish that’s perfect for breakfast or dinner, offering a beautiful balance of textures and nutrients.

Ingredients:

• 1 tablespoon olive oil
• 1 medium sweet potato, peeled and shredded
• 1 medium carrot, peeled and shredded
• 1/2 onion, chopped
• 8 large eggs
• 1/4 cup coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the shredded sweet potato, carrot, and chopped onion. Cook for 6-8 minutes until the vegetables are tender.
3. In a bowl, whisk together the eggs, coconut milk, cumin, turmeric, salt, and pepper.
4. Pour the egg mixture over the vegetables in the skillet, ensuring the vegetables are evenly distributed. Cook on the stovetop for 3-4 minutes until the edges start to set.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set in the middle and golden on top.
6. Serve warm.

This carrot and sweet potato frittata is a comforting and wholesome dish that’s both nutrient-packed and satisfying. The sweetness of the sweet potatoes and carrots, combined with the warmth of the spices, makes this frittata an instant favorite. Perfect for a cozy, dairy-free meal any time of year!

Asparagus and Cherry Tomato Frittata

This fresh and light frittata highlights tender asparagus and juicy cherry tomatoes, making it an ideal dish for spring. With a simple egg base and a few seasonings, this frittata lets the vegetables shine, offering a nutrient-packed, dairy-free option.

Ingredients:

• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the asparagus and cook for 4-5 minutes until tender.
3. Add the cherry tomatoes and cook for another 2-3 minutes until the tomatoes begin to soften.
4. In a bowl, whisk together the eggs, almond milk, thyme, salt, and pepper.
5. Pour the egg mixture over the vegetables, making sure the vegetables are evenly distributed. Cook over medium heat for 3-4 minutes until the edges start to set.
6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is golden and set.
7. Serve warm.

his asparagus and cherry tomato frittata is bright, light, and full of fresh flavors. It’s a fantastic choice for spring or whenever you want a nutritious and vibrant meal. The combination of sweet tomatoes and tender asparagus offers a delightful contrast in texture and flavor, making this frittata a crowd-pleaser.

Avocado and Spinach Frittata

This creamy, dairy-free frittata is a perfect blend of fresh spinach and creamy avocado, offering a healthy and indulgent meal. With a simple egg base and a few seasonings, this frittata is filling yet light, perfect for a breakfast or light lunch.

Ingredients:

• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1 avocado, diced
• 8 large eggs
• 1/4 cup unsweetened coconut milk
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the spinach and cook for 2-3 minutes until wilted.
3. In a bowl, whisk together the eggs, coconut milk, garlic powder, salt, and pepper.
4. Pour the egg mixture over the spinach, cooking for 3-4 minutes until the edges begin to set.
5. Gently stir in the diced avocado.
6. Transfer the skillet to the oven and bake for 12-15 minutes until the frittata is golden and set.
7. The creamy texture of avocado combined with the vibrant spinach makes this frittata an irresistible dairy-free option. It’s a simple yet rich dish that provides healthy fats and essential nutrients, making it perfect for a nourishing breakfast or lunch. The soft avocado adds a delicious creaminess that elevates the dish without the need for dairy.

Cauliflower and Pea Frittata

This cauliflower and pea frittata is a fresh and light take on the classic, with sweet peas and tender cauliflower bringing both flavor and texture to the dish. It’s a simple and healthy meal, rich in fiber and vitamins, ideal for any time of the day.

Ingredients:

• 1 tablespoon olive oil
• 1 small cauliflower, chopped into florets
• 1 cup frozen peas, thawed
• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the cauliflower florets and cook for 6-8 minutes, until tender.
3. Stir in the peas and cook for another 2 minutes.
4. In a bowl, whisk together the eggs, almond milk, basil, salt, and pepper.
5. Pour the egg mixture over the vegetables and cook for 2-3 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is golden and firm in the center.
7. Serve warm.

This cauliflower and pea frittata is a light, healthy, and delicious dairy-free option that offers a fresh, savory flavor. The mild cauliflower and sweet peas create a delightful contrast in texture, while the egg base keeps it fluffy and satisfying. It’s a perfect dish for anyone looking to enjoy a quick, nutritious meal.

Pea and Mint Frittata

This refreshing pea and mint frittata is a light and vibrant dish perfect for spring and summer. The sweet peas and aromatic mint create a delightful combination, making it a unique and flavorful addition to your dairy-free meal repertoire.

Ingredients:

• 1 tablespoon olive oil
• 1 cup frozen peas, thawed
• 1/4 cup fresh mint leaves, chopped
• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the peas and cook for 3-4 minutes, until heated through.
3. In a bowl, whisk together the eggs, almond milk, lemon zest, salt, and pepper.
4. Pour the egg mixture over the peas and cook for 2-3 minutes, allowing the edges to set.
5. Sprinkle the chopped mint over the top of the frittata.
6. Transfer the skillet to the oven and bake for 12-15 minutes, until the frittata is golden and set in the center.
7. Serve warm.

The pea and mint frittata is a refreshing twist on a traditional frittata, with the natural sweetness of the peas and the bright, fresh notes of mint. This dish is light yet satisfying, and the lemon zest adds a subtle zing that enhances the overall flavor. It’s perfect for a brunch or a light dinner, offering a burst of springtime flavor in every bite.

Sweet Corn and Zucchini Frittata

This sweet corn and zucchini frittata is a delightful combination of summer vegetables. The sweet corn pairs wonderfully with the mild zucchini, creating a fresh and satisfying dairy-free dish. It’s ideal for a quick breakfast or a light dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium zucchini, sliced
• 1 cup corn kernels (fresh or frozen)
• 1/2 red onion, chopped
• 8 large eggs
• 1/4 cup oat milk
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the zucchini, corn, and red onion. Sauté for 5-7 minutes until the zucchini is tender.
3. In a bowl, whisk together the eggs, oat milk, basil, salt, and pepper.
4. Pour the egg mixture over the vegetables, ensuring the mixture is evenly distributed. Cook for 3-4 minutes until the edges begin to set.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is golden and firm.
6. Serve warm.

This sweet corn and zucchini frittata is a light and satisfying meal that highlights the natural sweetness of the corn and the mild flavor of zucchini. With a subtle basil seasoning, it’s a great dish for a quick weekday breakfast or a light lunch. Its vibrant flavors will leave you feeling refreshed and nourished.

Artichoke and Sun-Dried Tomato Frittata

This artichoke and sun-dried tomato frittata is packed with bold Mediterranean flavors. The briny artichokes and tangy sun-dried tomatoes combine for a savory and hearty dish that’s perfect for a brunch or light dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 onion, chopped
• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and cook for 3-4 minutes until softened.
3. Stir in the artichokes and sun-dried tomatoes, cooking for another 2-3 minutes to warm through.
4. In a bowl, whisk together the eggs, almond milk, oregano, salt, and pepper.
5. Pour the egg mixture over the vegetables, making sure everything is evenly distributed. Cook for 2-3 minutes until the edges start to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is golden and set.
7. Serve warm.

The artichoke and sun-dried tomato frittata is a savory dish with Mediterranean flair. The artichokes provide a tender texture, while the sun-dried tomatoes add a tangy richness to the frittata. This dish is perfect for those who enjoy bold flavors and makes for a satisfying, dairy-free meal.

Mushroom and Leek Frittata

This mushroom and leek frittata is a rich, earthy dish that’s comforting and satisfying. The mushrooms and leeks bring depth to the frittata, making it a great option for a hearty breakfast or a light dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 1 leek, cleaned and sliced
• 8 large eggs
• 1/4 cup unsweetened coconut milk
• 1/2 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the mushrooms and leeks, and sauté for 7-8 minutes until the mushrooms are soft and the leeks are tender.
3. In a bowl, whisk together the eggs, coconut milk, thyme, salt, and pepper.
4. Pour the egg mixture over the vegetables and cook for 3-4 minutes until the edges begin to set.
5. Transfer the skillet to the oven and bake for 15-18 minutes, or until the frittata is firm and golden.
6. Serve warm.

The earthy flavors of mushrooms and leeks combine to create a rich, savory frittata that’s perfect for any time of the day. This dish is simple but satisfying, with the creamy coconut milk adding a light richness that makes it feel indulgent without being heavy. It’s an ideal choice for anyone looking for a hearty yet dairy-free meal.

Cabbage and Carrot Frittata

This cabbage and carrot frittata is a nutritious and filling dish, combining the mild flavor of cabbage with the sweetness of carrots. It’s a light, dairy-free option that’s perfect for a quick and healthy meal.

Ingredients:

• 1 tablespoon olive oil
• 2 cups cabbage, shredded
• 1 large carrot, shredded
• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon ground coriander
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the shredded cabbage and carrot, and sauté for 5-7 minutes until softened.
3. In a bowl, whisk together the eggs, almond milk, ground coriander, salt, and pepper.
4. Pour the egg mixture over the vegetables and cook for 2-3 minutes until the edges begin to set.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is golden and firm.
6. Serve warm.

This cabbage and carrot frittata is a delicious and hearty meal that’s both simple and nutritious. The cabbage adds a nice crunch, while the carrots provide a subtle sweetness that complements the savory egg base. It’s an excellent choice for anyone looking for a light yet filling dairy-free dish.

Roasted Beet and Arugula Frittata

This roasted beet and arugula frittata combines earthy roasted beets with the peppery bite of arugula, creating a balanced and flavorful dairy-free dish. The natural sweetness of the beets adds a unique twist, while the arugula provides a fresh and vibrant contrast.

Ingredients:

• 2 medium beets, roasted and diced
• 1 tablespoon olive oil
• 2 cups arugula, chopped
• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the roasted beets and cook for 2-3 minutes until heated through.
3. Stir in the arugula and cook for another 2 minutes until wilted.
4. In a bowl, whisk together the eggs, almond milk, balsamic vinegar, salt, and pepper.
5. Pour the egg mixture over the vegetables and cook for 2-3 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is golden and firm.
7. Serve warm.

The roasted beet and arugula frittata is a unique and flavorful dish that highlights the natural sweetness of the beets and the peppery bite of arugula. The balsamic vinegar adds a slight tang that balances the richness of the eggs, making this frittata an excellent choice for a nutritious and visually stunning dairy-free meal.

Roasted Pepper and Spinach Frittata

This roasted pepper and spinach frittata is a bright, colorful dish that combines the sweet flavor of roasted peppers with the earthiness of fresh spinach. It’s a satisfying, dairy-free meal that’s perfect for a light lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 2 bell peppers (red, yellow, or orange), roasted and sliced
• 2 cups fresh spinach, chopped
• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the roasted peppers and spinach, cooking for 2-3 minutes until the spinach wilts.
3. In a bowl, whisk together the eggs, almond milk, smoked paprika, salt, and pepper.
4. Pour the egg mixture over the vegetables and cook for 2-3 minutes until the edges begin to set.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is golden and firm.
6. Serve warm.

The combination of sweet roasted peppers and earthy spinach makes this frittata both vibrant and flavorful. The smoked paprika adds a hint of depth, making this dairy-free dish a satisfying and healthy choice for any time of day. It’s a great meal for meal prepping, too!

Sweet Potato and Kale Frittata

This sweet potato and kale frittata is hearty and nutritious, combining the natural sweetness of roasted sweet potatoes with the robust flavor of kale. It’s a filling, dairy-free dish that’s perfect for a comforting breakfast or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium sweet potato, peeled and diced
• 2 cups kale, chopped
• 8 large eggs
• 1/4 cup coconut milk
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced sweet potato and cook for 7-8 minutes until tender.
3. Add the kale and cook for another 3-4 minutes until wilted.
4. In a bowl, whisk together the eggs, coconut milk, cumin, salt, and pepper.
5. Pour the egg mixture over the vegetables and cook for 3-4 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is firm and golden.
7. Serve warm.

This sweet potato and kale frittata is packed with nutrients and flavor, offering a balance of sweetness from the potatoes and richness from the kale. It’s a perfect comfort food that’s dairy-free and incredibly satisfying. The combination of cumin adds a warm, aromatic touch to the dish.

Cucumber and Dill Frittata

A light and refreshing frittata, this cucumber and dill version is a perfect choice for warm weather. The cucumber provides a crisp, clean flavor, while the dill adds a fresh, herby note that makes this dish feel light yet flavorful.

Ingredients:

• 1 tablespoon olive oil
• 1 cucumber, sliced thin
• 1/4 cup fresh dill, chopped
• 8 large eggs
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the cucumber slices and cook for 3-4 minutes until slightly tender.
3. In a bowl, whisk together the eggs, almond milk, dill, salt, and pepper.
4. Pour the egg mixture over the cucumbers and cook for 2-3 minutes until the edges begin to set.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is firm and golden.
6. Serve warm.

This cucumber and dill frittata is light and refreshing, making it a perfect dairy-free choice for a brunch or lunch. The combination of crisp cucumber and fragrant dill creates a delightful and simple frittata that will leave you feeling refreshed without feeling too heavy. It’s the perfect summer dish.

Butternut Squash and Sage Frittata

This butternut squash and sage frittata combines the earthy sweetness of roasted butternut squash with the aromatic flavor of fresh sage. It’s a warm, comforting, dairy-free dish perfect for a fall breakfast or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 small butternut squash, peeled and diced
• 1 tablespoon fresh sage, chopped
• 8 large eggs
• 1/4 cup coconut milk
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced butternut squash and cook for 8-10 minutes, until softened and lightly caramelized.
3. Stir in the chopped sage and cook for another 2-3 minutes.
4. In a bowl, whisk together the eggs, coconut milk, salt, and pepper.
5. Pour the egg mixture over the vegetables and cook for 3-4 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is golden and firm.
7. Serve warm.

The combination of roasted butternut squash and fresh sage creates a comforting and flavorful frittata that’s perfect for fall. This dish is both hearty and light, providing a lovely balance of sweetness and earthiness. The coconut milk adds richness without the dairy, making it a great choice for a filling and satisfying meal.

Avocado and Cherry Tomato Frittata

This avocado and cherry tomato frittata is a creamy, colorful dish that’s full of fresh, vibrant flavors. The smoothness of the avocado pairs perfectly with the juicy sweetness of the cherry tomatoes, making it an excellent dairy-free option for a light lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the cherry tomatoes and cook for 2-3 minutes until they start to soften.
3. Add the diced avocado to the skillet and cook for another 2 minutes until heated through.
4. In a bowl, whisk together the eggs, almond milk, garlic powder, salt, and pepper.
5. Pour the egg mixture over the vegetables and cook for 3-4 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is golden and firm.
7. Serve warm.

The creamy avocado and sweet cherry tomatoes come together beautifully in this light and dairy-free frittata. It’s a delicious and satisfying meal that’s perfect for any occasion, offering a balance of creamy and fresh flavors. It’s a great choice for anyone looking for a quick and healthy option without dairy.

Broccoli and Cherry Tomato Frittata

This broccoli and cherry tomato frittata is a simple yet satisfying dish that combines the mild flavor of broccoli with the juicy sweetness of cherry tomatoes. It’s a healthy, dairy-free meal that’s perfect for any time of the day.

Ingredients:

• 1 tablespoon olive oil
• 2 cups broccoli florets, chopped
• 1 cup cherry tomatoes, halved
• 8 large eggs
• 1/4 cup oat milk
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the broccoli florets and cook for 5-6 minutes, until tender.
3. Stir in the cherry tomatoes and cook for another 2-3 minutes until they start to soften.
4. In a bowl, whisk together the eggs, oat milk, salt, and pepper.
5. Pour the egg mixture over the vegetables and cook for 3-4 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is golden and firm.
7. Serve warm.

This broccoli and cherry tomato frittata is a simple, nutrient-packed dish that’s both satisfying and light. The broccoli provides a hearty base, while the cherry tomatoes bring a burst of sweetness. It’s a wonderful option for a dairy-free meal that doesn’t compromise on flavor.

Note: More recipes are coming soon