This dairy-free vegetarian frittata recipe is honestly the best! Super light, tender and delicious! Packed with nutrients, is the perfect meal for any time of the day, whether is breakfast, lunch or dinner!
I use coconut cream for this dairy-free frittata recipe! I love using it instead of regular cream, like in my dairy-free cauliflower mash or my chilled creamy cucumber soup. It gives a great taste and such a creamy texture!!
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Ingredients list
The veggies on this list are my favourite! But feel free to mix with whatever you have at home!
- Organic eggs
- Coconut cream (you can use coconut milk if you can't find coconut cream)
- Butternut squash
- Onion
- Zucchini
- Mushrooms
- Sun-dried tomatoes
- Spinach
- Walnuts
- Salt
- Ground pepper
- Oregano
See recipe card for quantities
Facts about this dairy-free vegetarian frittata
It is nutrient dense, which is what I always look for in my meals: it packs healthy fats, protein and a large amount of veggies.
This frittata is packed with nutrients and is the perfect meal for any time of the day, whether is breakfast, lunch or dinner!
It’s also very easy to make, and is great for meal prep for the week. With this recipe you bake once and get 4-6 meals!
Tips to make the best dairy-free frittata!
Mix the eggs with coconut cream
I like to use coconut cream because it gives it a very light texture and is dairy-free. It also helps to keep it tender.
Mix and match colourful veggies
Eat the rainbow! Colourful food is beautiful and tastes great, plus the more colours on your plate, the more nutrients in your body! I like to mix some sort of orange starchy veggies like squash or sweet potato; they become so sweet and tasty when you bake them. Also green veggies like zucchini and spinach, and mushrooms.
Add different textures
I like to add walnuts for crunch.
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Dairy-Free Vegetarian Frittata
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4-6 serving 1x
- Category: Main course, brunch
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This dairy-free vegetarian frittata recipe is honestly the best! Super light, tender and delicious! Packed with nutrients, is the perfect meal for any time of the day, whether is breakfast, lunch or dinner!
Ingredients
8 medium eggs
1 cup coconut cream
700-800 grams of butternut squash diced in 2cm cubes
1 onion sliced
1 medium zucchini diced in 2cm triangles
8 mushrooms sliced
5 sundried tomatoes sliced
1 cup spinach (approx. 30 grams)
⅓ cup of walnuts
Pinch of salt
Pinch of pepper
1 tsp oregano
Instructions
- Preheat the oven to 200C degrees
- Line a baking tray with baking paper and a bit of olive oil, add the squash with a drizzle of olive oil, salt and pepper to taste and bake for approx. 40min until soft
- In a pan in low heat, add a bit of olive oil and add the onion with salt to taste. Cook the onion in low heat for approx. 30 minutes until golden. You want to cook the onion slowly as the taste will be much better. Don’t try to rush this as the onion will taste much nicer if cooked slowly.
- In another baking tray, add the zucchini and the mushrooms with drizzle of olive oil and a pinch of salt and bake for approx. 15 minutes
- In a large bowl combine the eggs, coconut cream, pinch of salt and oregano. Once combined, add all the ingredients to the bowl
- Line a 20 x 20 cm mould with baking paper, and pour the mixture. Bake for approx. 25min until cooked
- Remove from the oven and serve hot. You can serve with a side of light green leafy salad.
Notes
- You can use any leftover veggies you have instead of the ones listed in the ingredients list 🙂
*All the photos in this post are taken by @javier_saiz
Sally Cillis says
This was really excellent! Perfect flavors and great texture. I made it for a family brunch and everyone enjoyed it. It definitely pays to prep veggies beforehand. I baked in a 9x9 dish and had to bake it for about 40-45 minutes. That was a little stressful since I had timed the serving according to the listed baking time, but it was really* really worth the wait. Thanks so much!
alicia gonzalez tome says
Thanks so much for the comment Sally you made my day 😊 glad to hear the wait was worth it!
Kike Moreno says
Thanks for the recipe!
We tried a few days ago and it was very tasty and easy.
Looking forward to more recipes like this.
Isabel Atiénzar says
Amazing recipe!!!!
Marina says
fácil,rico y barato ¿qué más se puede pedir?
Ana says
The best!!! Riquisimoo!!
Chili says
Riquísimo y super fácil de hacer! 😋
Cristina says
Super easy and super delicious!!!!!
Alex says
Delicious!!!
Anna says
I loved it ! Thank you for sharing so many delicious and good-for-you recipes !!