Easy Dairy-Free Keto Frittata
A keto frittata recipe using whatever vegetables you have on hand. With endless filling possibilities, this dairy-free frittata has simple ingredients, cooks in just 30 minutes, and is only 3 net carbs. The perfect breakfast.
Table of Contents
What Makes This Recipe Great
You are looking at the perfect low-carb breakfast. I am completely smitten with frittatas. Packed with protein and veggies, this dairy-free frittata is so tasty and satisfying. A healthy, delicious breakfast whether you’re on the keto diet or not!
This keto frittata is a super easy breakfast recipe. With just 5 simple ingredients, 30 minutes to cook, and 3 net carbs per serving, I hope you love this egg frittata as much as I do!
Watch Keto Frittata Recipe Demo (5:00 minutes)
Ingredient Notes
Eggs: This recipe calls for 6 eggs. I have not tested this keto frittata recipe with egg replacements or liquid eggs. If you do and it works well, let me know in the comments.
Ghee: I like using ghee, but you can also use olive oil or vegan butter.
Chopped Vegetables: you can use any vegetables you have, you can even add in cooked meat like bacon or sausage. The possibilities are endless!
Dairy-Free Milk: I love using Silk Dairy Free Heavy Whipping Cream. You could also use almond milk, cashew milk, Nutpods, etc. This will make the eggs creamy. If you don’t need to make a dairy-free frittata, feel free to use regular dairy products.
Salt & Pepper: Use to taste.
Dairy-Free Cheese: If you want to add cheese, feel free to use your favorite dairy-free cheese. About ½ cup will work.
Recipe Step by Step
- Preheat your oven to 350ºF with the oven rack in the middle.
- Heat an 8″ cast iron skillet (or any oven-safe skillet) over medium heat. Add the ghee, vegetables, and a pinch of salt and pepper. Cook until the vegetables are soft and all the moisture has cooked away. This is usually 10 minutes but really depends on the vegetable.
- In a large bowl, add the eggs, dairy-free milk, salt, and pepper. I add 1 teaspoon of salt + fresh cracked pepper, use as much as you like. Use a fork to beat the egg mixture until smooth.
- With the cast iron skillet still on the heat, pour in the eggs. Stir the egg mixture for 30 seconds to help set the bottom of the frittata. Make sure the vegetables are distributed evenly.
- Transfer the skillet to your oven, and bake for 15-20 minutes until the eggs are set.
- Remove from the heat and let cool for a few minutes.
- Slice the frittata and serve warm.
Expert Tips
Serving: I like to eat my dairy-free frittata with sliced tomatoes, sliced avocado, marinated red onions, and a green salad (dressing recipe in the notes!). So filling and satisfying. Great for breakfast, lunch, or dinner.
Salad Dressing: Serve your dairy-free frittata with a green salad and this dressing. 2 tablespoons of marinated onion marinade, 1 teaspoon dijon mustard, 1/4 teaspoon monk fruit, and a pinch of salt. Whisk and enjoy!
Leftovers: Leftovers will keep for at least 5 days refrigerated in an airtight container, or frozen for at least 6 months. Eat cold or microwave to your desired temperature. I usually microwave mine for just 30 seconds to bring it to room temperature.
Cast Iron Skillet: I love making my dairy-free frittata in my 8″ cast iron skillet. The 8″ cast iron skillet makes 4 servings. Any 8″ oven-safe skillet will work if you don’t have a cast iron one.
Extra Large Frittata: If you want to make a bigger frittata, double the recipe and use a 12″ cast iron skillet. This will make enough to serve 8. Perfect if you’re cooking for a big crowd or want lots of leftovers. You’ll just need to bake it a bit longer, 25-30 minutes.
Fillings: The possibilities of fillings are endless! Here are some combos that I’ve made and loved:
- red bell pepper, mushroom + green onion (that’s the combo used in these photos!)
- asparagus + red onion
- shaved brussels sprouts + yellow onion
- kale, garlic + yellow onion
- zucchini, bell pepper + yellow onion
- broccoli, tomatoes + yellow onion
- leftover taco meat, red bell pepper + red onion
- bacon + spinach
- sausage, bell pepper + spinach
Recipe FAQs
This depends on your fillings. This dairy-free frittata recipe has only 3 net carbs per serving.
You may have overcooked your eggs. Pull the frittata out of the oven just when the eggs are set. As it cools it will cook a bit more. This will prevent overcooking and falling apart.
I love using my cast iron, but any 8″ oven-safe pan will do.
Yes! This low-carb, dairy-free, and keto frittata is also Whole30 compliant!
You’ll Love These Dairy-Free Keto Breakfast Recipes
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Easy Dairy-Free Keto Frittata
Ingredients
- 1 tablespoon ghee
- 3 cups chopped vegetables, you can use any vegetables you have, you can even add in cooked meat like bacon or sausage. The possibilities are endless!
- 6 eggs
- 1/4 cup dairy free milk of choice, I love using Silk Dairy Free Heavy Whipping Cream, could use almond milk, cashew milk, Nutpods, etc.
- salt + pepper
Instructions
- Preheat your oven to 350ºF with the oven rack in the middle.
- Heat an 8" cast iron skillet (or any oven-safe skillet) over medium heat. Add the ghee, vegetables, and a pinch of salt and pepper. Cook until the vegetables are soft and all the moisture has cooked away. This is usually 10 minutes but really depends on the vegetable.
- In a large bowl, add the eggs, dairy-free milk, salt, and pepper. I add 1 teaspoon of salt + fresh cracked pepper, use as much as you like. Use a fork to beat the egg mixture until smooth.
- With the cast iron skillet still on the heat, pour in the eggs. Stir the egg mixture for 30 seconds to help set the bottom of the frittata. Make sure the vegetables are distributed evenly.
- Transfer the skillet to your oven, and bake for 15-20 minutes until the eggs are set.
- Remove from the heat and let cool for a few minutes.
- Slice the frittata and serve warm.
Notes
- red bell pepper, mushroom + green onion (that’s the combo used in these photos!)
- asparagus + red onion
- shaved brussels sprouts + yellow onion
- kale, garlic + yellow onion
- zucchini, bell pepper + yellow onion
- broccoli, tomatoes + yellow onion
- leftover taco meat, red bell pepper + red onion
- bacon + spinach
- sausage, bell pepper + spinach
32 Comments on “Easy Dairy-Free Keto Frittata”
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This is my go-to frittata recipe! So simple and delicious!
Aww, thanks, Jennifer! I’m honored!
Um… you do know that Ghee is butter, which is dairy, right?
Ghee has the milk solids removed, making it lactose free, which is what causes people with dairy issues. It is extremely rare to have a sensitivity to the fat of the ghee. You can also use coconut oil if you prefer!
This was so good! I am so happy you turned me onto the Silk dairy free whipping cream because it is fabulous in this and also just on its own! I made mine with mushrooms, red bell peppers, garlic and some leftover spinach. I decided to try it fully dairy free and I didn’t even miss the cheese! Thanks for always making meals that are super easy and also ridiculously good!
Isn’t it the best?! I am so glad you liked this recipe. Crazy that you don’t even miss the cheese right?!
Would coconut milk work for this? Thanks!
I haven’t recipe tested it with coconut milk but I think it would work just fine Sam! I sure hope you like it.
this helped me make my first perfect frittata! thank you!
Yeah! Your first perfect frittata Vicki! Isn’t that the best feeling? So glad my recipe worked well for you.
Turned out great! Makes a quick and easy meal. I used coconut milk, asparagus, mushrooms and red onion. Will be making this regularly.
I love your combination of coconut milk, asparagus, mushrooms and red onion Brooke. That sounds fantastic! I like the recipe so much because any veggie combo will work.
Such a delicious breakfast! And easy!
I am so glad you liked my frittata Kathie! I love to hear that it was easy to make. I agree, it’s a delicious breakfast!
This was so fun to make and it was delicious. We had bacon, onion, broccoli and spinach in our frittata this morning. I love using the cast iron skillet for a one pan meal. My husband had thirds!! You keep coming up with winners!! Thanks Natalie!
I am so glad you liked my frittata Llz! The combination you made with onion, broccoli, spinach and bacon sounds fantastic! No wonder your husband had thirds! I probably would have too.
Yummy! I made it with spinach, mushrooms, and onions. It came together easily for a quick brunch.
I am so happy you liked my frittata Stacey! Making it with spinach, mushrooms and onions sounds delicious! I love this recipe because the veggie combos are endless. You can just use what you have on hand.
I have made sooo many other frittata recipes and this is my favorite – so easy and so fast! I think it will be something we make every week now!
Thank you so much for all of your nice comments Ann! I appreciate your feedback! I am so glad you liked my frittata recipe. Even better that you will be making it every week now. I have had it for breakfast for the past month or so and haven’t tired of it yet!
Tried this tonight and it was a big hit! The eggs were cooked all the way through and we have enough for leftovers. It’ll be in our rotation for sure! Thanks Natalie, you’re the best!
I am so happy you liked my frittata Vanessa! So fun that you made it for dinner tonight. I love breakfast for dinner! I am so glad this will be part of your regular recipe rotation.
This frittata is fabulous! Tastes great as a leftover as well!! Definitely will be making this every week as a quick easy breakfast/brunch meal.
I am so glad you liked my frittata Lindsay! I have been eating for breakfast for weeks now and loving it. I agree, it does make fantastic leftovers.
I love eggs for breakfast but was always trying the right way to meal prep them for the week until I stumbled on to this recipe. I made the bell pepper, onion, zucchini variation and it was delicious! I love all her recipes but this was EXTRA easy and the eggs stayed delicious throughout the week as my breakfast meal prep.
I am so happy you liked my frittata Jaimee! Your veggie combination sounds absolutely delicious! I agree, it makes a fantastic meal prep. The eggs and veggies stay so fresh tasting!