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.

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

  1. Preheat your oven to 350ºF with the oven rack in the middle.
  2. 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. 
  3. 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.
  4. 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.
  5. Transfer the skillet to your oven, and bake for 15-20 minutes until the eggs are set.
  6. Remove from the heat and let cool for a few minutes.
  7. Slice the frittata and serve warm.
frittata in a cast iron skillet and white background

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
frittata on a white plate with marinated onions, avocado, tomatoes, green salad

Recipe FAQs

How many carbs are in an egg frittata?

This depends on your fillings. This dairy-free frittata recipe has only 3 net carbs per serving.

Why does my frittata fall apart?

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.

What kind of pan is best for a frittata?

I love using my cast iron, but any 8″ oven-safe pan will do.

Is this dairy-free frittata also Whole30 compliant?

Yes! This low-carb, dairy-free, and keto frittata is also Whole30 compliant!

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frittata in a cast iron skillet and white background

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.
5 from 14 ratings

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

Serving: I like to eat my dairy-free frittata with sliced tomatoes, sliced avocado, marinated red onions, and a green salad. So filling and satisfying. Great for breakfast, lunch, or dinner.
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
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!
Calories: 202, Total Carbs: 4g, Protein: 10.9g, Fat: 15.3g, Fiber: 1.2g, Net Carbs: 3g
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