Why you’ll love this dairy free frittata
Frittatas are an excellent way to use up leftover and other ingredients. Typically they’re made with milk and eggs, similar to a quiche, but everything comes together in one pan. Thankfully, dairy free milk makes a great substitute and you really don’t need the cheese – just the right technique.
This dairy free version uses dairy free milk to keep the eggs fluffy and tender, and the bacon, arugula, and cherry tomatoes add so much flavor.
This recipe is the perfect addition to your brunch menu, but it also makes a delicious last minute dinner or lunch. You can also mix up the veggies and other add-ins to use what you have in your fridge.
More dairy free breakfast recipes: dairy free crepes / dairy free breakfast casserole / dairy free cinnamon rolls / dairy free french toast
Ingredient notes:
- Dairy free milk – Use an unsweetened, plain variety. Oat milk and almond milk both work well. Avoid anything sweetened or flavored, as it will affect the flavor of the eggs.
- Cherry tomatoes – Halved cherry tomatoes get just tender enough in the pan without releasing too much liquid. Grape tomatoes make an easy swap.
- Arugula – Arugula wilts down a lot, so you need much more than you would if you used a different vegetable like broccoli. I love it because it adds a slightly peppery flavor that pairs well with the bacon. Baby spinach is a great equal volume swap. If you want to use another veggie, you’ll need about 1 cup.
- Fresh chives – If you don’t have chives, thinly sliced green onion will be your best alternative, but diced onion or shallots would work, too, but you’ll need to cook them down with the rest of the vegetables.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Don’t skip draining the bacon grease. Leaving about 1 tablespoon in the pan is just enough to cook the vegetables without making the frittata greasy.
- Let it rest before slicing. Give the frittata a few minutes out of the oven before cutting into it. It firms up as it cools slightly and slices much more cleanly.
Frequently asked questions
Can I use a different pan if I don’t have cast iron?
Any oven safe pan will work – just make sure the handle is also oven safe, too. If you don’t have an oven-safe skillet, you can transfer the ingredients to a baking dish or pie plate.
How do I know when the frittata is done?
The frittata is done when the top of the eggs are fully set – not jiggly – and the edges should start to pull away from the pan. If you’re still unsure, using a thermometer is the best way to ensure it’s just right. For a fully cooked frittata, you want to aim for 160˚F (71˚C).
This recipe would be great with: avocado citrus salad / lavender blackberry scones / rose lemonade / million dollar bacon
Ingredients
- 4 slices bacon - cut into thin strips
- 6 large eggs
- 2/3 cup dairy free milk - unsweetened, plain
- 1/2 teaspoon coarse salt - divided
- Black pepper - to taste
- 1 cup halved cherry tomatoes
- 2-3 cups baby arugula
- 2 tablespoons chopped fresh chives
Instructions
- Mise en place. Preheat oven to 400˚F. Chop the vegetables and measure out ingredients before you begin.
- Cook the bacon. Heat a cast iron skill over medium heat. Add the bacon and cook, stirring frequently, until the fat has rendered and the bacon is crispy. Transfer bacon to a plate and drain most of the grease, leaving about 1 tablespoon in the pan.
- Beat the eggs. While the bacon is cooking, add the eggs and dairy free milk to a large mixing bowl. Season with 1/4 teaspoon of salt and black pepper, to taste, and beat with a fork or whisk until combined.
- Sauté the veggies. Add the tomatoes and season with 1/4 teaspoon of coarse salt and black pepper, to taste. Cook until slightly tender, about 2 minutes. Then, add the arugula and cook until mostly wilted. Next, return the bacon to the pan and add the chives and egg mixture. Stir to combine.
- Bake the frittata. Transfer the frittata to the oven and bake for 15-20 minutes, or until eggs have set and the edges begin to pull away from the pan.
- Garnish and serve. Remove the frittata from the oven and garnish with extra arugula before serving.
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