Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 4 servings
This dairy free frittata is a simple, one-pan meal packed with crispy bacon, wilted arugula, and cherry tomatoes. Made with dairy free milk and no cheese at all, this flavorful frittata bakes up fluffy and golden in a cast iron skillet. It's perfect for breakfast, brunch, or even a last minute weeknight dinner.
- 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
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.
Calories: 265kcal Carbohydrates: 2g Protein: 15g Fat: 22g Trans Fat: 0.1g Cholesterol: 303mg Sodium: 657mg Fiber: 0.4g Sugar: 1g Vitamin C: 2mg