Whole30 + Keto Frittata (Dairy Free!)
Whole30 + Keto Frittata Recipe + Video – a dairy free, low carb frittata using whatever vegetables you have on hand! The filling possibilities are endless! Paleo, gluten free, grain free, sugar free, clean eating, real food.
You are looking at the breakfast I have been enjoying for the past 3 weeks. I am completely smitten with frittatas!
In the spring my chickens start laying eggs like crazy. We get 10 eggs a day! Always looking for ways to cook up all the eggs. Enter my Whole30 + Keto Frittata that is dairy free!
Table of Contents
Whole30 + Keto Frittata Filling
Here is the great thing about this recipe. You can customize the frittata using whatever vegetables you have on hand! The possibilities are endless. This frittata I photographed was with red bell pepper, mushroom and green onion. Delicious!
I’ve made so many variations using different vegetables I have. You can even add in meat! Like cooked sausage, bacon, ham, ground beef, you name it.
Frittata Cast Iron Skillet
I love making my frittata in my 8″ cast iron skillet. It never sticks! Amazing! The 8″ cast iron skillet makes 4 servings, perfect for my husband and I with leftovers for the next day. Any 8″ oven safe skillet will work if you don’t have a cast iron one.
If you want to make a bigger frittata, you can double the whole recipe and use a 12″ cast iron skillet! This will make enough to serve 8. Perfect if you’re serving a big crowd or want lots of leftovers. You’ll just need to bake it a bit longer. I have baking time for this in the Recipe Notes below.
Serving the Frittata
I like eating the frittata when it is warm or room temperature. You can also enjoy it cold out of the oven!
My favorite things to add to the plate when I eat my frittata: sliced tomatoes, sliced avocado, marinated red onions and a green salad. Flavor explosion! So filling and satisfying. Great for breakfast, lunch or dinner!
Watch Keto Frittata Recipe Demo (5:00 minutes)
Whole30 + Keto Frittata (Dairy Free!)
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, usually 10 minutes but really depends on the vegetable. For instance, spinach will cook much faster than zucchini.
- In a medium size bowl, add the eggs, dairy free milk, salt and pepper. I add 1 teaspoon salt + fresh cracked pepper, use as much as you like. Use a fork to beat the eggs until smooth.
- With the cast iron skillet still on the heat, pour in the eggs. Stir the mixture for 30 seconds over the heat to help set the bottom of the frittata, and 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.
- I love serving mine with marinated onions, sliced avocado, sliced tomatoes and a green salad (see notes for the dressing I use for the salad)
- Leftovers will keep for at least 5 days refrigerated in an airtight container, or frozen for at least 6 months.
- Leftovers can be eaten cold, or microwaved to desired temperature. I usually microwave mine for just 30 seconds to bring it to room temperature.
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
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26 Comments on “Whole30 + Keto Frittata (Dairy Free!)”
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!