Dairy Free Frittata
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.
Servings: 4 servings
Calories: 265kcal
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.
Video
Nutrition
Calories: 265kcal | Carbohydrates: 2g | Protein: 15g | Fat: 22g | Trans Fat: 0.1g | Cholesterol: 303mg | Sodium: 657mg | Fiber: 0.4g | Sugar: 1g | Vitamin C: 2mg