An easy and healthy 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.
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.