Best Ever Dairy Free Frittata

A delicious and healthy dairy free frittata is made with dairy alternatives, loaded with vegetables, and is gluten free. It is made easily in a skillet on the stovetop then baked and perfect for any meal, any day of the week! 

Baked frittata in a black skillet with vegetables

Delicious Dairy Free Frittata for Any Meal


When it comes to eggs most people think they are a solely breakfast or brunch food, but I love eggs at any meal! I’ll often have eggs at lunch with veggies or on my avocado toast, I’ll throw eggs into a salad, and I’d eat this dairy free frittata for dinner any day of the week.

In fact, during both of my pregnancies when I was sick in the early stages, eggs were the one food I could tolerate. Eggs are also high in protein and a good source of vitamin D which makes them a great food to enjoy during pregnancy. 

Side view of baked dairy free frittata in a skillet

How To Make A Frittata Dairy Free


Traditionally, frittatas are made with cream and cheese, and don’t fit the bill for those who have a dairy intolerance or choose not to eat dairy for any other reason, so this recipe is a great option for those who still love the idea of a frittata but need to go sans dairy! When it comes to making a dairy free version of a frittata that still tastes rich, creamy, and delicious the key is to do the following:

  • Swap regular cream/milk for cashew or coconut milk: Using a dairy free milk such as unsweetened cashew or coconut (which are both very creamy) gives the same rich texture to the frittata as using regular dairy. You can also use dairy-free tofu based sour cream if you prefer a super rich and creamy frittata. 


  • Switch regular cheese for a dairy-free alternative: There are so many dairy-free cheese options on the market now! A shredded dairy-free cheese such as Earth Island or Daiya brand would work, or you can go with a cashew or other nut cheese. I went with a local brand, For the Love of Cheese, and used their Baked Feddah, that is made from almond flour and tastes like feta! 


  • Skip the butter and use oil in the skillet: Instead of using butter in the skillet to saute the vegetables before adding in the eggs, use an oil such as olive oil or avocado oil. Both are dairy free and full of healthy omega-rich fats. 

Dairy Free Frittata Ingredients: 

To make your own dairy free frittata at home, as long as you stick to the tips in the previous section, you can really do whatever your heart desires for add-ins. I chose to go with the following ingredients but the sky’s the limit when it comes to vegetables, herbs, and proteins.

Here’s what you’ll need: 

  • Olive or avocado oil
  • Tomato, green onion, and spinach
  • Nitrate-free bacon (optional, or turkey bacon, or smoked salmon)
  • Free-range eggs
  • Unsweetened plain cashew milk (or coconut milk, almond milk, oat milk, etc.)
  • Dairy-free feta (or other dairy-free cheese of choice) 
  • Fresh dill
  • Salt and pepper 

Cooked frittata in a skillet with vegetables

How To Make a Frittata Using A Skillet:


There are a few cooking methods when it comes to making a frittata but I chose to go the traditional way which is in a skillet starting on the stovetop and then moving to the oven to bake. You’ll need a cast-iron or non-stick oven-friendly skillet.

  1. Preheat the oven to 425 degrees.
  2. Beat eggs in a bowl with non-dairy milk, salt, pepper, and non-dairy cheese. 
  3. Lightly sautéing the vegetables in the skillet or pan with oil then add in the egg mixture. 
  4. After giving everything a little stir in the skillet, let the frittata cook without mixing, just until the edges begin to firm up and the middle is still liquid. 
  5. Transfer the skillet to the oven and bake for about 10 minutes, or until the middle is firm and feels spongy to the touch.  

Close up of dairy free frittata topped with tomatoes and micro greens

This is such an easy, versatile meal that is packed with protein, healthy fats, vitamins, minerals, and flavour! I also love that frittatas are great for leftovers. 

Use the base of this recipe (egg mixture) and change up the vegetables and herbs every time you make it for some more variety. Next time I’m going to switch up this dairy-free frittata and swap out the vegetables for peas and asparagus, bacon for smoked salmon, and feta for a cashew-based dill cheese by a local maker. 

Slice of dairy free frittata in a skillet

What would you add to your dairy free frittata? Tell me about it in the comments and be sure to pin the photo below to save this recipe for later!

Slice of dairy free frittata in a skillet

Best Dairy-Free Frittata

Yield: Serves 2-4
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

A delicious and healthy dairy free frittata that is filled with veggies, organic bacon, and dill.


  • 1 tablespoon olive or avocado oil
  • 8 eggs
  • 1/4 cup plain, unsweetened cashew milk (or other plain non-dairy milk of choice)
  • 1/8 teaspoon salt (add more to taste, if preferred)
  • 1/8 teaspoon pepper
  • 1/4 cup shredded or crumbled dairy-free cheese of choice
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped nitrate-free bacon, pre-cooked* (optional, omit for vegetarian)
  • 1/4 cup sliced green onion, white and light green parts only
  • 1/2 cup cherry tomatoes, sliced
  • 1 cup fresh spinach


  1. Preheat oven to 425 degrees.
  2. In a large bowl beat eggs with cashew milk then stir in dairy free cheese and dill. Set aside.
  3. Add oil to a cast iron or non-stick oven-safe skillet and spread oil around bottom and inner edges of the pan.
  4. Heat over medium and add in tomatoes, cooked bacon, green onion, and spinach and saute for 2 minutes.
  5. Pour in beaten egg mixture and stir to mix with vegetables.
  6. Let mixture sit in skillet (no stirring) and cook for 1-2 minutes until outer edges begin to firm up and cook, the middle will still be liquid consistency, that is fine.
  7. Transfer skillet to the oven and bake for 10 minutes and the frittata is cooked and spongy to the touch in the centre.
  8. Remove from the oven and top with microgreens, sliced tomatoes, and a sprinkle of cheese (optional), then slice and serve while hot.
  9. Enjoy!


*I cooked the bacon ahead of time in a pan, then pat with paper towel, and chopped into small pieces for the frittata.

*Make sure you use a well seasoned cast iron skillet as this will prevent sticking, otherwise use a non-stick oven-safe pan.

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Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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