24 Delicious Dairy-Free Frittata Recipes for Any Meal

Frittatas are a versatile, protein-packed dish that can be enjoyed any time of day—breakfast, brunch, lunch, or even a light dinner.

Traditionally made with eggs and cheese, frittatas are creamy and satisfying.

But what if you want all the flavor without the dairy? That’s where dairy-free frittatas come in.

Whether you’re avoiding dairy for health reasons, dietary preferences, or just looking to try something new, these 24 dairy-free frittata recipes are your ultimate guide.

Packed with vegetables, fresh herbs, global flavors, and plant-based add-ins, each recipe delivers richness and texture without relying on cheese or cream.

From Mediterranean-inspired frittatas with olives and sun-dried tomatoes to bold, spicy Mexican and Indian versions, there’s a recipe here for every taste.

24 Delicious Dairy-Free Frittata Recipes for Any Meal

These 24 dairy-free frittata recipes prove that skipping dairy doesn’t mean sacrificing flavor, texture, or satisfaction.

With vibrant vegetables, bold spices, and protein-rich add-ins, these recipes offer endless options for creative, nourishing, and flavorful meals.

Whether you’re planning a weekend brunch or quick weekday breakfast, these frittatas will become a staple in your kitchen.

Mediterranean Veggie Frittata

This Mediterranean Veggie Frittata is a colorful, protein-packed breakfast or brunch option.

Bursting with sun-dried tomatoes, bell peppers, and fresh herbs, it’s entirely dairy-free yet rich in flavor.

Perfect for meal prep or a weekend brunch, it delivers a satisfying texture with every bite.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together eggs, almond milk, oregano, basil, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Add onions and garlic, sautéing until soft and fragrant, about 3–4 minutes.
4. Add the diced bell peppers and cook for another 4–5 minutes until slightly tender.
5. Stir in cherry tomatoes, sun-dried tomatoes, and olives, cooking for another 2 minutes.
6. Pour the egg mixture evenly over the sautéed vegetables. Reduce heat to medium-low and cook undisturbed for 4–5 minutes until the edges begin to set.
7. Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the frittata is fully set and slightly golden on top.
8. Remove from oven, let cool for 2–3 minutes, and garnish with fresh parsley before slicing.

This Mediterranean Veggie Frittata is a vibrant, dairy-free dish that’s both healthy and flavorful.

Perfect for brunch or a light dinner, it’s a crowd-pleaser that works well hot or at room temperature.

Spinach and Mushroom Frittata

A classic combination of earthy mushrooms and fresh spinach, this dairy-free frittata is rich, satisfying, and naturally flavorful.

The almond milk adds a subtle creaminess without any dairy, making it a perfect breakfast or light dinner option.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened soy or almond milk
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp nutmeg
• Salt and black pepper to taste
• Fresh chives, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, almond milk, smoked paprika, nutmeg, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onions and garlic until translucent, about 3–4 minutes.
4. Add mushrooms and cook until tender and slightly browned, about 5 minutes.
5. Stir in chopped spinach and cook for another 1–2 minutes until wilted.
6. Pour the egg mixture over the vegetables, stirring gently to distribute evenly. Cook on medium-low heat for 4–5 minutes until edges begin to set.
7. Transfer skillet to the oven and bake for 12–15 minutes, or until the frittata is firm and lightly golden on top.
8. Remove, let rest for 2 minutes, and garnish with fresh chives before slicing.

This Spinach and Mushroom Frittata is a savory, nutrient-dense option that’s entirely dairy-free.

Its hearty vegetables and soft, golden egg base make it a versatile meal for any time of day.

Sweet Potato and Red Pepper Frittata

This Sweet Potato and Red Pepper Frittata offers a slightly sweet, earthy flavor with a hint of smokiness.

Packed with nutrient-rich sweet potatoes, red peppers, and aromatic spices, it’s a wholesome, dairy-free option that’s perfect for family breakfasts or brunch gatherings.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened oat milk
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, oat milk, smoked paprika, cumin, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Add onions and garlic, cooking until soft and fragrant, about 3 minutes.
4. Add diced sweet potatoes and cook for 8–10 minutes, stirring occasionally, until slightly tender.
5. Add red bell pepper and cook for an additional 3–4 minutes.
6. Pour the egg mixture over the vegetables, stirring gently to combine. Cook for 4–5 minutes over medium-low heat until edges start to firm.
7. Transfer skillet to the oven and bake for 12–15 minutes, or until the frittata is fully set and lightly golden.
8. Remove from oven, allow to cool slightly, and garnish with fresh cilantro before serving.

The Sweet Potato and Red Pepper Frittata is a hearty, flavorful, and dairy-free meal that balances sweetness and spice beautifully.

It’s perfect for brunch, lunch, or even a light dinner, offering both comfort and nutrition.

Zucchini and Herb Frittata

This Zucchini and Herb Frittata is light, fresh, and full of garden flavors.

Perfect for spring or summer brunch, it combines tender zucchini with fragrant herbs to create a delicate, dairy-free dish that’s both healthy and satisfying.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond or oat milk
• 2 medium zucchinis, thinly sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh dill, chopped
• Salt and black pepper to taste
• Lemon zest, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, almond milk, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onions and garlic until fragrant, about 3–4 minutes.
4. Add sliced zucchini and cook for 5–6 minutes until slightly softened. Stir in fresh herbs.
5. Pour the egg mixture over the vegetables, stirring gently to combine. Cook 4–5 minutes over medium-low heat until edges start to set.
6. Transfer skillet to the oven and bake for 12–15 minutes, or until the frittata is fully cooked and lightly golden.
7. Remove from oven, let cool slightly, and garnish with lemon zest before serving.

This Zucchini and Herb Frittata is light yet flavorful, making it a perfect dairy-free option for brunch or lunch.

The fresh herbs add a refreshing aroma that elevates the dish.

Thai-Inspired Coconut Curry Frittata

A bold, flavorful twist on the classic frittata, this Thai-Inspired Coconut Curry Frittata uses coconut milk, red curry paste, and fresh vegetables for a dairy-free dish that’s rich and aromatic.

Ingredients:

• 8 large eggs
• 1/4 cup full-fat coconut milk
• 1/2 cup red bell pepper, diced
• 1/2 cup carrot, julienned
• 1 small zucchini, sliced
• 1/4 cup green onions, chopped
• 2 cloves garlic, minced
• 1 tsp red curry paste
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, coconut milk, red curry paste, salt, and pepper until smooth.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté garlic, bell pepper, carrot, and zucchini until tender, about 5–6 minutes.
4. Pour the egg mixture over the vegetables, stirring gently to combine. Cook on medium-low for 4–5 minutes until edges begin to set.
5. Transfer skillet to the oven and bake for 12–15 minutes, or until the frittata is fully cooked and slightly golden on top.
6. Remove from oven, let cool for 2 minutes, and garnish with fresh cilantro before slicing.

This Thai-Inspired Coconut Curry Frittata is a vibrant, exotic, and completely dairy-free option.

The creamy coconut milk and curry paste infuse the eggs with a rich, flavorful aroma that’s hard to resist.

Sausage and Spinach Frittata

Hearty and protein-packed, this Sausage and Spinach Frittata is a satisfying dairy-free meal.

The savory sausage pairs beautifully with tender spinach, creating a balanced dish perfect for breakfast, brunch, or a quick dinner.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond or oat milk
• 1 cup cooked sausage, diced (use chicken, turkey, or plant-based sausage)
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, almond milk, smoked paprika, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onions and garlic until soft, about 3–4 minutes.
4. Add sausage and cook for 3–4 minutes until lightly browned. Stir in spinach and cook until wilted, about 2 minutes.
5. Pour the egg mixture over the sausage and vegetables, stirring gently to combine. Cook on medium-low for 4–5 minutes until edges start to set.
6. Transfer skillet to the oven and bake for 12–15 minutes, or until the frittata is fully cooked and golden on top.
7. Remove from oven, let cool slightly, and garnish with fresh parsley before slicing.

The Sausage and Spinach Frittata is a filling, flavorful, and completely dairy-free dish.

With its savory, hearty profile, it’s perfect for anyone looking for a protein-rich breakfast or easy dinner option.

Roasted Cauliflower and Garlic Frittata

This Roasted Cauliflower and Garlic Frittata is a savory, nutrient-packed option that’s perfect for a wholesome breakfast or brunch.

Roasted cauliflower adds a slight nuttiness while garlic and herbs provide depth of flavor—all without dairy.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond or oat milk
• 2 cups cauliflower florets
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tbsp olive oil, salt, pepper, and smoked paprika. Roast for 15 minutes until slightly golden and tender.
2. Reduce oven temperature to 375°F (190°C).
3. In a bowl, whisk together eggs, almond milk, thyme, salt, and pepper. Set aside.
4. Heat remaining olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic until soft and fragrant, about 3–4 minutes.
5. Add roasted cauliflower to the skillet and mix well.
6. Pour egg mixture over vegetables, stirring gently. Cook for 4–5 minutes on medium-low until edges begin to set.
7. Transfer skillet to the oven and bake for 12–15 minutes, or until the frittata is fully set and lightly golden on top.
8. Remove, cool slightly, and garnish with fresh parsley before slicing.

The Roasted Cauliflower and Garlic Frittata is a hearty, savory, and completely dairy-free meal.

The roasted cauliflower brings a nutty depth that pairs beautifully with aromatic garlic and herbs.

Mediterranean Chickpea Frittata

A protein-packed, plant-forward twist on a classic frittata, this Mediterranean Chickpea Frittata combines chickpeas, cherry tomatoes, and olives for a flavorful, dairy-free dish perfect for breakfast, brunch, or even a light dinner.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup canned chickpeas, drained and rinsed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, almond milk, oregano, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic until soft and aromatic, about 3–4 minutes.
4. Add chickpeas, cherry tomatoes, and olives. Cook for 3–4 minutes, stirring occasionally.
5. Pour egg mixture over the vegetables and chickpeas, stirring gently to combine. Cook on medium-low for 4–5 minutes until edges start to set.
6. Transfer skillet to the oven and bake for 12–15 minutes, or until the frittata is fully cooked and golden on top.
7. Remove, let cool slightly, and garnish with fresh basil before slicing.

This Mediterranean Chickpea Frittata is a wholesome, protein-rich, and dairy-free dish with bold flavors.

It’s satisfying, versatile, and perfect for anyone looking for a Mediterranean-inspired meal.

Smoky Mexican Frittata

Packed with bold flavors, this Smoky Mexican Frittata uses smoked paprika, cumin, black beans, and bell peppers for a vibrant, dairy-free dish that’s perfect for brunch, breakfast-for-dinner, or even a hearty snack.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond or oat milk
• 1/2 cup black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, almond milk, smoked paprika, cumin, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic until soft and aromatic, about 3–4 minutes.
4. Add bell pepper and black beans. Cook for another 4–5 minutes until vegetables are tender.
5. Pour egg mixture over vegetables and beans, stirring gently to combine. Cook on medium-low for 4–5 minutes until edges start to set.
6. Transfer skillet to the oven and bake for 12–15 minutes, or until the frittata is fully set and lightly golden.
7. Remove, let cool slightly, and garnish with fresh cilantro and lime wedges before serving.

The Smoky Mexican Frittata is a bold, flavorful, and completely dairy-free dish.

Its smoky, spiced profile makes it a standout option for brunch or any meal that calls for a hearty, satisfying frittata.

Japanese-Inspired Miso Frittata

This Japanese-Inspired Miso Frittata features umami-rich miso, tender mushrooms, and scallions for a delicate, savory dish.

Entirely dairy-free, it offers a unique twist on a traditional frittata with flavors inspired by Japanese cuisine.

Ingredients:

• 8 large eggs
• 2 tbsp white miso paste
• 1/4 cup unsweetened soy milk
• 1 cup shiitake mushrooms, sliced
• 2 green onions, sliced
• 1 small carrot, julienned
• 2 cloves garlic, minced
• 2 tbsp sesame oil
• Salt and black pepper to taste
• Toasted sesame seeds for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, soy milk, and miso paste until smooth. Season lightly with black pepper.
3. Heat sesame oil in an oven-safe skillet over medium heat. Sauté garlic, mushrooms, and carrots for 5–6 minutes until tender. Add green onions in the last minute of cooking.
4. Pour egg mixture over the vegetables, gently stirring to distribute evenly. Cook for 4–5 minutes on medium-low heat until edges start to set.
5. Transfer skillet to the oven and bake for 12–15 minutes until the frittata is firm and lightly golden on top.
6. Remove from oven, cool slightly, and sprinkle with toasted sesame seeds before serving.

The Japanese-Inspired Miso Frittata is a delicate, umami-packed, and completely dairy-free dish.

Its savory miso flavor pairs beautifully with mushrooms and sesame, offering a unique and sophisticated frittata experience.

Moroccan-Spiced Vegetable Frittata

This Moroccan-Spiced Vegetable Frittata is vibrant, aromatic, and full of flavor.

Infused with cumin, coriander, and smoked paprika, it’s a colorful, dairy-free dish featuring sweet potatoes, bell peppers, and chickpeas—a perfect brunch or dinner option.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1 cup diced sweet potatoes
• 1 red bell pepper, diced
• 1/2 cup cooked chickpeas
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, almond milk, cumin, coriander, smoked paprika, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic until soft, about 3–4 minutes.
4. Add sweet potatoes, bell pepper, and chickpeas. Cook for 5–6 minutes until vegetables are tender.
5. Pour egg mixture over vegetables, stirring gently to combine. Cook 4–5 minutes over medium-low heat until edges start to set.
6. Transfer skillet to the oven and bake for 12–15 minutes until fully set and golden.
7. Remove from oven, let cool slightly, and garnish with fresh cilantro before slicing.

The Moroccan-Spiced Vegetable Frittata is aromatic, colorful, and completely dairy-free.

Its bold spices and hearty vegetables create a satisfying dish that works beautifully for brunch or dinner.

Indian Masala Frittata

This Indian Masala Frittata is a bold, flavorful dairy-free option featuring traditional Indian spices like turmeric, cumin, and garam masala.

With onions, tomatoes, and spinach, it’s perfect for a brunch with a global twist.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened soy or almond milk
• 1 small onion, diced
• 1 tomato, diced
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp garam masala
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, almond milk, turmeric, cumin, garam masala, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onions and garlic for 3–4 minutes until soft.
4. Add tomatoes and spinach, cooking until spinach is wilted and tomatoes are slightly softened, about 3–4 minutes.
5. Pour egg mixture over the vegetables, stirring gently to distribute evenly. Cook 4–5 minutes on medium-low heat until edges start to set.
6. Transfer skillet to the oven and bake for 12–15 minutes until fully cooked and golden.
7. Remove from oven, let cool slightly, and garnish with fresh cilantro before slicing.

The Indian Masala Frittata is a bold, aromatic, and dairy-free dish.

Its warm spices combined with fresh vegetables make it a perfect global-inspired breakfast, brunch, or light dinner option.

Roasted Pumpkin and Sage Frittata

This Roasted Pumpkin and Sage Frittata is perfect for autumn-inspired meals.

The natural sweetness of pumpkin pairs beautifully with fragrant sage and aromatic spices, creating a dairy-free frittata that is comforting and satisfying.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond milk
• 2 cups roasted pumpkin, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried sage
• 1/2 tsp ground nutmeg
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, almond milk, sage, nutmeg, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic until soft, about 3–4 minutes.
4. Add roasted pumpkin and cook for 2–3 minutes to combine flavors.
5. Pour egg mixture over the vegetables, stirring gently to distribute evenly. Cook 4–5 minutes on medium-low heat until edges begin to set.
6. Transfer skillet to the oven and bake for 12–15 minutes until the frittata is fully set and golden on top.
7. Remove from oven, let cool slightly, and garnish with fresh parsley before slicing.

The Roasted Pumpkin and Sage Frittata is a cozy, flavorful, and completely dairy-free option.

Its natural sweetness and herbaceous notes make it perfect for breakfast, brunch, or a light dinner.

Spicy Sausage and Bell Pepper Frittata

This Spicy Sausage and Bell Pepper Frittata is a bold, hearty dish packed with flavor.

With savory sausage, sweet bell peppers, and a touch of spice, it’s a completely dairy-free frittata that’s perfect for brunch or dinner.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond or oat milk
• 1 cup cooked spicy sausage, diced (chicken, turkey, or plant-based)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp chili flakes (optional)
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, almond milk, smoked paprika, chili flakes, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic for 3–4 minutes until fragrant.
4. Add sausage and bell peppers; cook for 4–5 minutes until vegetables are tender and sausage is lightly browned.
5. Pour egg mixture over the skillet contents, stirring gently to combine. Cook for 4–5 minutes on medium-low until edges start to set.
6. Transfer skillet to the oven and bake for 12–15 minutes until fully set and lightly golden on top.
7. Remove, let cool slightly, and garnish with fresh cilantro before serving.

The Spicy Sausage and Bell Pepper Frittata is a bold, protein-packed, and dairy-free dish.

Its spicy, savory flavors make it perfect for brunch or dinner when you want a hearty meal.

Sweet Potato and Black Bean Frittata

This Sweet Potato and Black Bean Frittata is a wholesome, nutrient-rich dish.

The combination of earthy sweet potatoes, protein-packed black beans, and aromatic spices makes it a delicious and completely dairy-free meal.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond or oat milk
• 1 medium sweet potato, peeled and diced
• 1/2 cup black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, almond milk, smoked paprika, cumin, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic until soft, about 3–4 minutes.
4. Add sweet potato and red bell pepper; cook for 6–8 minutes until tender. Stir in black beans.
5. Pour egg mixture over the skillet contents, stirring gently to combine. Cook on medium-low for 4–5 minutes until edges start to set.
6. Transfer skillet to the oven and bake for 12–15 minutes until fully cooked and golden on top.
7. Remove, let cool slightly, and garnish with fresh cilantro before slicing.

The Sweet Potato and Black Bean Frittata is a hearty, flavorful, and dairy-free dish.

Its combination of sweet potatoes, black beans, and spices makes it perfect for a satisfying breakfast, brunch, or light dinner.

Caramelized Onion and Roasted Red Pepper Frittata

This Caramelized Onion and Roasted Red Pepper Frittata is rich, flavorful, and completely dairy-free.

Sweet caramelized onions combine with smoky roasted red peppers for a frittata that’s perfect for brunch or a light dinner.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond milk
• 2 large onions, thinly sliced
• 1 red bell pepper, roasted and sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp fresh thyme, chopped
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, almond milk, thyme, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onions and garlic for 10–12 minutes until onions are soft and caramelized.
4. Add roasted red peppers and stir gently to combine.
5. Pour egg mixture over the vegetables and cook on medium-low for 4–5 minutes until edges begin to set.
6. Transfer skillet to the oven and bake for 12–15 minutes until the frittata is fully set and golden on top.
7. Remove, cool slightly, and garnish with fresh parsley before slicing.

This frittata combines sweet, savory, and smoky flavors, creating a satisfying dairy-free dish that works beautifully for brunch or dinner.

Broccoli and Sun-Dried Tomato Frittata

This Broccoli and Sun-Dried Tomato Frittata is colorful, nutrient-packed, and entirely dairy-free.

Tender broccoli florets paired with the tangy sweetness of sun-dried tomatoes make it a healthy and flavorful option.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened oat milk
• 2 cups broccoli florets, steamed
• 1/4 cup sun-dried tomatoes, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried basil
• Salt and black pepper to taste
• Fresh parsley or basil, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, oat milk, dried basil, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic for 3–4 minutes until fragrant.
4. Add steamed broccoli and sun-dried tomatoes; stir to combine.
5. Pour egg mixture over the vegetables and cook on medium-low for 4–5 minutes until edges begin to set.
6. Transfer skillet to the oven and bake for 12–15 minutes until the frittata is firm and lightly golden.
7. Remove, cool slightly, and garnish with fresh parsley or basil before slicing.

The Broccoli and Sun-Dried Tomato Frittata is a vibrant, flavorful, and dairy-free dish.

Its combination of textures and tangy-sweet flavors makes it a versatile meal for breakfast, brunch, or dinner.

Zesty Lemon and Asparagus Frittata

Bright and refreshing, this Zesty Lemon and Asparagus Frittata is perfect for spring or summer.

Tender asparagus spears and a hint of lemon zest create a light, dairy-free dish that’s both flavorful and elegant.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp lemon zest
• Salt and black pepper to taste
• Fresh dill or parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, almond milk, lemon zest, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic for 3–4 minutes until soft.
4. Add asparagus and cook for 3–4 minutes until tender but still bright green.
5. Pour egg mixture over the vegetables and cook on medium-low for 4–5 minutes until edges begin to set.
6. Transfer skillet to the oven and bake for 12–15 minutes until the frittata is fully set and lightly golden.
7. Remove, cool slightly, and garnish with fresh dill or parsley before slicing.

The Zesty Lemon and Asparagus Frittata is light, fresh, and dairy-free.

Its bright flavors make it an elegant dish for brunch, breakfast, or a refreshing light dinner.

Kale and Sweet Corn Frittata

This Kale and Sweet Corn Frittata is hearty, vibrant, and completely dairy-free.

Tender kale combined with sweet corn kernels creates a colorful and nutritious dish that’s perfect for brunch or a light dinner.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond milk
• 2 cups fresh kale, chopped
• 1 cup sweet corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh chives or parsley, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, almond milk, smoked paprika, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic until fragrant, about 3–4 minutes.
4. Add chopped kale and cook for 3–4 minutes until wilted. Stir in sweet corn.
5. Pour egg mixture over the vegetables and cook on medium-low for 4–5 minutes until edges begin to set.
6. Transfer skillet to the oven and bake for 12–15 minutes until the frittata is fully set and lightly golden.
7. Remove, cool slightly, and garnish with fresh chives or parsley before slicing.

This Kale and Sweet Corn Frittata is a wholesome, flavorful, and dairy-free dish.

Its combination of sweet corn and earthy kale makes it a satisfying option for any meal.

Artichoke and Sunflower Seed Frittata

This Artichoke and Sunflower Seed Frittata is a unique, protein-packed, and dairy-free dish.

Artichoke hearts provide a delicate tang, while sunflower seeds add crunch and extra nutrition.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened oat milk
• 1 cup artichoke hearts, chopped (canned or cooked fresh)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup sunflower seeds, toasted
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, oat milk, thyme, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic until soft, about 3–4 minutes.
4. Add chopped artichokes and cook for 2–3 minutes. Stir in sunflower seeds.
5. Pour egg mixture over the vegetables and cook for 4–5 minutes until edges begin to set.
6. Transfer skillet to the oven and bake for 12–15 minutes until the frittata is firm and lightly golden.
7. Remove from oven, cool slightly, and garnish with fresh parsley before slicing.

The Artichoke and Sunflower Seed Frittata is a creative, dairy-free option with a delightful combination of textures and flavors.

Perfect for brunch or a light, nutritious dinner.

Roasted Zucchini and Cherry Tomato Frittata

This Roasted Zucchini and Cherry Tomato Frittata is light, colorful, and dairy-free.

The natural sweetness of roasted cherry tomatoes paired with tender zucchini makes it a bright and flavorful dish for any meal.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini and cherry tomatoes with 1 tbsp olive oil, oregano, salt, and pepper. Roast for 10–12 minutes until tender.
2. Reduce oven temperature to 375°F (190°C).
3. In a bowl, whisk together eggs and almond milk. Set aside.
4. Heat remaining olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic for 3–4 minutes.
5. Add roasted zucchini and tomatoes to the skillet, then pour egg mixture over the vegetables. Cook 4–5 minutes on medium-low until edges start to set.
6. Transfer skillet to the oven and bake for 12–15 minutes until fully set and lightly golden.
7. Remove from oven, let cool slightly, and garnish with fresh basil before slicing.

The Roasted Zucchini and Cherry Tomato Frittata is a vibrant, dairy-free dish with a perfect balance of sweet and savory flavors.

It’s ideal for breakfast, brunch, or a light dinner.

Roasted Eggplant and Tomato Frittata

This Roasted Eggplant and Tomato Frittata is a hearty, Mediterranean-inspired, and completely dairy-free dish.

The roasted eggplant adds a creamy texture while tomatoes provide natural sweetness and acidity.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond or oat milk
• 1 small eggplant, diced
• 1 cup cherry tomatoes, halved
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced eggplant and cherry tomatoes with 1 tbsp olive oil, oregano, salt, and pepper. Roast for 12–15 minutes until tender.
2. Reduce oven temperature to 375°F (190°C).
3. In a bowl, whisk together eggs and almond milk. Set aside.
4. Heat remaining olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic until fragrant, about 3–4 minutes.
5. Add roasted eggplant and tomatoes to the skillet. Pour the egg mixture over the vegetables, stirring gently to combine. Cook 4–5 minutes on medium-low until edges begin to set.
6. Transfer skillet to the oven and bake for 12–15 minutes until fully set and lightly golden.
7. Remove from oven, let cool slightly, and garnish with fresh basil before slicing.

The Roasted Eggplant and Tomato Frittata is a flavorful, dairy-free Mediterranean-inspired dish.

Its roasted vegetables provide a rich and satisfying texture perfect for any meal.

Spinach, Avocado, and Tomato Frittata

This Spinach, Avocado, and Tomato Frittata is creamy, vibrant, and entirely dairy-free.

Avocado adds a luscious texture while spinach and tomatoes make it fresh and nutrient-rich.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1 cup fresh spinach, chopped
• 1 medium avocado, diced
• 1 cup cherry tomatoes, halved
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, almond milk, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic for 3–4 minutes until soft.
4. Add spinach and cook until wilted, about 2 minutes. Stir in cherry tomatoes.
5. Pour egg mixture over the vegetables, stirring gently. Cook on medium-low for 4–5 minutes until edges begin to set.
6. Transfer skillet to the oven and bake for 12–15 minutes until fully set.
7. Remove, cool slightly, and gently fold in diced avocado before serving. Garnish with fresh cilantro.

The Spinach, Avocado, and Tomato Frittata is creamy, fresh, and dairy-free.

Its combination of avocado and vegetables creates a satisfying texture and vibrant flavor for breakfast or brunch.

Carrot, Zucchini, and Herb Frittata

This Carrot, Zucchini, and Herb Frittata is light, healthy, and full of fresh flavors.

The combination of shredded vegetables and aromatic herbs makes it a colorful, dairy-free dish perfect for any meal.

Ingredients:

• 8 large eggs
• 1/4 cup unsweetened oat or almond milk
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp fresh thyme, chopped
• 1 tsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, almond milk, thyme, parsley, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic for 3–4 minutes until soft.
4. Add grated zucchini and carrot; cook for 3–4 minutes until slightly tender.
5. Pour egg mixture over the vegetables and cook on medium-low for 4–5 minutes until edges start to set.
6. Transfer skillet to the oven and bake for 12–15 minutes until fully set and lightly golden.
7. Remove from oven, let cool slightly, and garnish with extra fresh herbs before slicing.

The Carrot, Zucchini, and Herb Frittata is light, colorful, and dairy-free.

Its fresh vegetables and herbs make it a healthy and satisfying dish for breakfast, brunch, or dinner.