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An easy one-pan breakfast or dinner, this Dairy-Free Frittata is absolutely delicious. Packed with veggies and hearty sausage, you’ll love this baked frittata for fast meals, meal prep, and leftovers.
Time in the morning is valuable, so having something ready to go is a must.
And a baked frittata is the MVP of make-ahead breakfast prep because it is so easy to reheat. And it’s also delicious cold if you need a total grab-and-go kind of meal.
What is the Difference Between an Omelet and a Frittata?
Think of an omelet as an egg sandwich, with the egg being the “bread”. You’ll cook the egg in a pan and then add a filling (meat, veggies, cheese, etc.,) to half of it and then fold it over creating a sandwich.
A frittata is an egg dish where everything is basically cooked together in the same pan. It’s unfussy; no folding or actual cooking skills are really involved. Most frittatas will start on the stovetop and finish in the oven (like this non-dairy frittata does).
If you’re in the market for an omelet recipe, check out our Air Fryer Omelet.
What Should I Serve With a Frittata?
During the summer, fresh berries with some chopped mint would be lovely. If you still want fruit but fresh fruit is fairly sad (winter. whomp whomp), try this Steamed Apples With Cinnamon recipe (easy to make ahead and freezes well).
If you’re looking for something warm and filling, try Air Fryer Potatoes or Baked Cauliflower Patties.
Here’s How to Make This Whole30 Frittata
*Printable and detailed recipe card is available at the bottom of this post.
In an oven-proof skillet (I used my thrift store cast iron. New to cast iron? Check out this post on How to Season Cast Iron.) cook sausage until about half cooked. Add in onion and garlic and cook down for ~3 minutes. Add in asparagus.
Beat eggs, milk, and spices together (I use my immersion blender to make it uber smooth) and pour over the sausage and veggies.
Bake for 13 minutes and then check for “doneness” (aka is there any wiggle when you give the handle a little jiggle).
Top with fresh greens, chopped onion, cilantro chimichurri, hot sauce, vegan pesto, spicy pickled vegetables, or salsa.
Pro Tips/Recipe Notes
- If you don’t have an oven-safe skillet, you can use a well-greased 8×8 baking dish instead.
- Want to use veggies other than asparagus? Go for it! If using bulkier frozen vegetables, you may need to cook them down a bit longer to cook off some of the water that will release. Frozen spinach will work great too! Learn how to freeze spinach in this post.
- If you consume dairy, adding some cheese to the top in the last few minutes of baking is a delicious addition!
- Dairy-free frittata will keep in the fridge for three days. To reheat, microwave for 30 seconds.
Dairy-Free Frittata
Ingredients
- 3 oz ground sausage
- 1/3 cup onion
- 4 cloves garlic {minced}
- 3 oz asparagus {fresh or frozen}
- 6 eggs
- 1/2 cup milk {of choice – see notes}
- 1/4 tsp lemon pepper
- 1/4 tsp dried dill
Instructions
- Preheat oven to 350 degrees F.
- In an oven-proof skillet cook sausage on the stovetop over medium heat until it is ~50% cooked.3 oz ground sausage
- Add onion and garlic and cook down for ~3 minutes. Add in asparagus.1/3 cup onion, 4 cloves garlic, 3 oz asparagus
- In a medium bowl, thoroughly whisk eggs, milk, and spices together and pour over the sausage and veggies.6 eggs, 1/2 cup milk, 1/4 tsp lemon pepper, 1/4 tsp dried dill
- Bake for 13 minutes and then check for "doneness". Bake for an additional 2 minutes at a time until the center of the frittata is firm.
- Top with fresh greens, chopped onion, cilantro chimichurri, hot sauce, or salsa.
Notes
- Milk – for this recipe I prefer cashew, original Nut Pods, or oat milk. I find they have the creamiest textures that pair well with baked eggs.
- Feel free to sub in any kind of meat you’d like. This is an awesome way to use up orphaned fridge leftovers.
- Want to use veggies other than asparagus? Go for it! If using bulkier frozen vegetables, you may need to cook them down a bit longer to cook off some of the water that will release.
- Baked frittata will keep in the fridge for three days. To reheat, microwave for 30 seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Eggs are scarce in my summer kitchen due to selling out every week at the farmers markets (although I do use plenty for myself also). However, my girls have yet to slow down in the “off season” so recipes like this are awesome and definitely on a weekly rotation.
Wow, how many chickens do you have? Obviously enough to see eggs; that’s so cool! Glad we can help you use up what you have in the cooler months. 🙂
I think my girls are currently on strike. I have 6 older ladies and 8 newbies. We’re in a weird egg drought.
The chickens are cranking out eggs with these longer days and the frittata is back in rotation! I recently used ground chicken sausage from a friend and mushrooms with a heaping scoop of Dijon mustard. Delicious! We love that this is customizable and can fit so many dietary needs.
I love spring for that very reason! So glad frittata season is back in your kitchen.
I used leftover meatloaf for this recipe. It knocked it out of the park!!!
What a great idea! My husband would LOVE that.
So whats the difference between this and crustless quiche? I wonder if its the cheese component. Now I’m going to have to try it and see. 😛
Basically the exact same thing! 🙂
This frittata has made it into our regular rotation: cheap, easy, quick, and nutritious! Oh, and super customizable. We can use whatever meat and veggies we have from leftovers. Plus, it is already gluten and dairy free which is a very important thing in my house.
Yes! I love that it is pretty much a “pull from the fridge” kind of meal.
CHorizo is the BEST!
It could work very well in this frittata!