Savor the freshness of spring in every bite with this dairy-free frittata bursting with vibrant seasonal veggies. This delectable dish combines tender asparagus, crisp peas, and sweet shallots, creating a colorful medley of flavors and textures. Indulge guilt-free in this wholesome and satisfying frittata that celebrates the best of spring's bounty without any dairy. If you prefer a lighter breakfast like yogurt parfait, chia seed pudding, or egg bites for breakfast, this Whole30-friendly frittata also makes the perfect dinner!
Why You'll Love This Recipe
Nutrient-Packed: With all the fresh spring veggies and herbs, this frittata has so many nutrients! It is a great source of protein, too. This frittata is Whole30, paleo, gluten-free, and dairy-free so you can feel proud feeding your family.
Great for meal prep: This recipe is perfect for a breakfast that you can make on Sundays and have all week. You can also make it for dinner and have it for leftovers the next day, as well.
Minimal Ingredients: This recipe only has 8 ingredients so it is great for a busy person who needs an easy meal.
Ingredients You'll Need
Olive Oil: It is essential to get a high-quality olive oil and one that is 100% olive oil and single origin, the food industry likes to cut corners when it comes to oils so be sure you check your labels.
Eggs: provide high-quality protein, essential vitamins like B12 and riboflavin, and crucial minerals like selenium and phosphorus, promoting muscle strength, and brain health, and aiding in energy production. I really like Vital Farm's pasture-raised eggs.
Yukon Gold potatoes: have a moderate glycemic index and can help regulate blood sugar levels, making them a good choice for maintaining energy throughout the day. Additionally, they contain potassium, aiding in muscle function and supporting heart health.
Asparagus: has nutrients like folate and vitamins A, C, and K, but it is also a great prebiotic feeding healthy gut bacteria. Its high antioxidant content may also offer anti-inflammatory properties, potentially reducing the risk of chronic diseases.
Peas (fresh or frozen): a fantastic source of plant-based protein, aiding in muscle repair and growth, while their high fiber content supports digestive health and helps regulate blood sugar levels.
Shallots: are rich in antioxidants and compounds like quercetin, which has anti-inflammatory properties and contributes to heart health
Dairy-free Ricotta: I used Kite Hill ricotta which is made from almonds.
Garlic Powder: is known for its anti-inflammatory and antibacterial properties. It helps fight many diseases like the common cold, heart disease, and others.
Salt and Pepper
Instructions
Preheat your oven to 400°F.
Saute the asparagus, peas, and shallots until the shallots are translucent and the asparagus is bright green.
Whisk together the eggs, potatoes salt, pepper, and garlic powder.
Pour the eggs into a casserole dish and then pour the veggies on top.
Add dollops of ricotta cheese on top (as much or as little as you like).
Bake for 30 minutes or until the top is golden brown and the eggs are firm.
Recipe Tips and Tricks
Serving tips: I like serving this with some turkey bacon or crispy prosciutto and don't forget the hot sauce!
Troubleshooting: Sometimes the eggs like to stick to the pan in this Whole30 frittata if the pan is not thoroughly coated with oil so be sure that you oil the pan thoroughly. I also recommend letting them cool completely before trying to remove them from the pan.
Scaling: This recipe can easily be doubled but I do recommend cooking it in two pans if you are going to double it.
Customization: You can always add extra veggies to this dish. Ones that I might add if you want extra are red peppers, mushrooms, or even broccoli.
Storage Tips
This paleo frittata stays perfectly fresh for up to 5 days in the refrigerator in an air-tight container. To reheat, I just microwave or air fry the pieces. I don't recommend freezing this recipe as the veggies have a lot of moisture so it won't defrost well.
FAQs About Dairy-free Frittata
Does a frittata need milk?
Many frittata recipes will call for a milk to make it extra fluffy. This recipe does not use it but does have a fat (dairy-free ricotta cheese) that does help make the eggs creamy and rich. If you want this dairy-free frittata to be even fluffier, feel free to add ¼ cup of your favorite non-dairy milk.
Why is my frittata watery?
Typically the reason for a watery frittata is that the veggies used have a high water content and when they are cooked the water releases into the eggs. An example of this is mushrooms. To prevent this, I recommend sauteing the veggies for a few minutes before adding to the eggs.
What is the difference between quiche and frittata?
The biggest difference between a quiche and a frittata is that a quiche has a crust and a frittata does not. A quiche is more like a pie that has eggs, veggies, and other ingredients. While a frittata is more similar to an open-faced omelet.
Dairy-free Frittata
Ingredients
- 10 Pastured Eggs
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup Yukon Gold Potatoes chopped into ½" cubes
- 1 Shallot thinly sliced
- 1 cup Asparagus chopped into 1" pieces
- 1 cup Green Peas I used frozen
- 1 cup Dairy-free Ricotta Kite Hill
- 1 teaspoon Garlic Powder
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400°F.
- Heat a pan to medium heat with 1 tablespoon olive oil. Add chopped asparagus, peas, and shallots. Saute for 5 minutes.
- In a bowl, whisk together 10 eggs, garlic powder, salt and pepper. Add in the chopped potatoes and cooked veggies. Mix together.
- Coat a 9x13 casserole dish with non-stick spray or olive oil. Pour the egg mixture into the pan.
- Spoon out small dollops of ricotta cheese and evenly space through the eggs.
- Place the pan in the oven and cook for 30 minutes or until the center of the frittata if golden brown and the eggs are firm.
- Cut into even squares, serve and enjoy!
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