Dairy Free Veggie Frittata
Veggies have always been a compliment to traditional breakfast dishes. In modern times, more and more people are including veggies as the highlight of the meal. This frittata is egg based, but all the beauty is in the veggies.
Do you ever get in a breakfast rut? Sometimes we get stuck in a pattern of making the same things over and over again.
Frittatas are great for breaking that up. Not only that, but you can make this when you have a few random veggies you need to use up. This Dairy Free Veggie Frittata recipe is moist, savory and filling.
You can mix in some dairy free cheddar too for a bit of added yumminess, but I didn’t since not everyone in my house likes it.
Note: I don’t precook the carrots or broccoli, but you can if you prefer them to be totally soft. Doing it this way, they won’t be raw and crunchy, but just a little firm.
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Ingredients:
Carrots and Broccoli
I use raw veggies for this frittata recipe. I like the veggies to be a bit firm and not totally mush. If you want them softer, you can steam them before cooking.
Serving Suggestions:
Serve this hot, straight out of the oven. It keeps in the fridge and reheats really well, but it’s best when it’s first made.
Top with a little dairy free cheese or sour cream (Kite Hill is my favorite) on top and garnish with some chopped fresh green onions.
Dairy Free Veggie Frittata
Ingredients
- 12 eggs
- 1 tsp salt
- ½ tsp garlic powder
- 3 tbsp almond milk
- 1 medium carrot - shredded
- 1 green onion - finely chopped
- 2 cups broccoli florets - chopped into small pieces
- dash black pepper
Instructions
- Preheat oven to 350° F.
- Grease either an 8x8 baking dish or a cast iron skillet.
- Crack all 12 eggs into a large mixing bowl and whisk until the yolks and whites are just combined.
- Whisk in almond milk.
- Then add salt, garlic powder, pepper, green onion, carrot and broccoli. Mix well.
- Pour mixture into baking dish or skillet and bake for 20-25 minutes until the middle is just set.
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