Easy Dairy-Free Keto Frittata

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. 

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.

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