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frittata in a cast iron skillet and white background
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5 from 13 ratings

Whole30 + Keto Frittata (Dairy Free!)

This Whole30 + Keto Frittata Recipe is a dairy free, low carb frittata using whatever vegetables you have on hand! The filling possibilities are endless! 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 202
Author: Natalie


  • 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


  • 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.



You can also make this in a large 12" cast iron skillet! It will serve 8 people. Just double the entire recipe! It will need to bake for closer to 25-30 minutes. I prefer making smaller ones so I can keep changing up the fillings to breakfast exciting, ha!
You can even make these in muffin pans if you want individual ones! Here is my recipe for keto egg muffins.
Salad Dressing: 2 tablespoons of the marinated onion marinade, 1 teaspoon dijon mustard, 1/4 teaspoon monk fruit, pinch of salt. Whisk and enjoy!
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


Calories: 202 | Total Carbs: 4g | Protein: 10.9g | Fat: 15.3g | Fiber: 1.2g | Net Carbs: 3g