This dish is high protein, low carb and is the perfect addition to any meal of the day. It’s easy to make and contains simple ingredients that you can get at all grocery stores.
It’s also a great way to use up all the random stuff you have in your fridge!
Product brands I recommend for this recipe
Silk Half & Half Oat and Coconut Creamer – this stuff is available at most grocery stores and is the closest thing to real cow’s milk cream that I have found. It is made with coconut and oat milk, but has a very neutral flavor and a super creamy texture!
Recipe ingredient substitutions
Dairy free cream substitutions
I recommend using Silk Half & Half Oat and Coconut Creamer, but if you can’t get that, you can use any type of non-dairy milk or cream. This can include almond milk, cashew milk, full fat coconut milk, soy milk, oat milk, etc.
Dairy free cheddar cheese shreds substitutions
Instead of dairy free cheddar cheese shreds, you can use any other type of dairy-free cheese including parmesan, mozzarella shreds, cream cheese, cashew cheese etc.
Vegan butter substitutions
Instead of vegan butter, you can also use coconut oil, extra-virgin olive oil, avocado oil, or even vegetable oil.
Broccolini substitutions
Instead of broccolini, you can use regular broccoli. If you want to get more creative with your veggies, I’ve also suggested some different flavor combinations below under the recipe variations section.
Fresh garlic clove substitutions
Instead of using 2 fresh garlic cloves, swap it out for 1/4 teaspoon of garlic powder.
Fresh shallot substitutions
Instead of shallot, you can also use white onion, sweet onion, red onion, green onions or chives. Alternatively, you can swap the shallot out for 1 teaspoon onion powder.
Recipe variations
Choose different flavor combinations
There are many different ways to configure a frittata and a ton of different flavor combinations. Consider mixing and matching any of the following ingredients:
- red onions, chives or green onions
- fresh basil or other fresh herbs
- green, yellow or red bell pepper
- mushrooms
- cherry tomatoes
- black pepper
- baby spinach or arugula
- roasted diced up sweet potatoes
- avocado
Make it higher protein
Eggs are a great source of protein on their own, but you can make this dish higher in protein by adding homemade bacon bits, diced up cooked chicken, sausage or any other protein of choice.
Make it in a baking dish instead of a cast-iron skillet
If you don’t own a cast-iron skillet, use a regular frying pan to sauté the broccolini, shallot and garlic in vegan butter. Then grease or oil a glass baking dish. Transfer your sautéed veggies into the dish in a single layer and spread them out evenly. Pour your egg mixture over your veggies and then sprinkle with cheese on top. Depending on the size of your baking dish, you may need to cook it for less or more time than this recipe calls for.
Dietary modifications
Make this recipe candida diet friendly: Use full fat coconut milk. Swap out the vegan butter for extra-virgin olive oil or coconut oil. Omit the cheddar cheese shreds.
Make this recipe low FODMAP: Omit the garlic cloves and shallot. Consider reducing the amount of broccolini and/or choose other low FODMAP vegetable combinations like tomato and basil. Omit the cheddar cheese shreds.
Make this recipe low acid/gastritis friendly: Omit the garlic and shallot.
Make this recipe lower oxalate: Use full fat coconut milk. Omit or reduce the amount of cheddar cheese shreds.
Make this recipe paleo/grain free: Make this recipe paleo diet friendly by swapping out the vegan butter for coconut oil, avocado oil or olive oil. Also omit the dairy free cheddar cheese shreds, and swap it out for a paleo friendly cashew cheese or nutritional yeast.
Recipe pairings
This baked frittata can be served as a healthy breakfast, lunch, side dish or even an easy dinner.
Either way, it serves well with:
- fresh fruit
- a green salad
- on a bed of greens such as spinach or arugula
- regular toast or avocado toast
Meal prep this recipe
This is a great recipe for meal prep. Consider doubling or tripling the recipe so that you have enough servings to get you through the work week. Once cooked, slice up your frittata into individual serving sizes, and store in an airtight container in the fridge. Eat up within 3 – 5 days. I do not suggest
freezing this meal because eggs can get a bit rubbery and wet after thawing.
Tried my dairy-free frittata recipe?
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Dairy Free Broccolini & “Cheese” Frittata
Equipment
- Whisk (or fork)
- Oven mitts
Ingredients
- 6 eggs
- 1/3 cup dairy free heavy cream (I use Silk Half & Half Oat and Coconut Creamer)
- 1/4 tsp salt (optional)
- 1 tbsp vegan butter
- 1 bunch broccolini
- 1 large shallot
- 2 garlic cloves
- 1/2 cup dairy free cheddar cheese shreds
Instructions
- Preheat your oven to 400°F.
- Chop up the broccolini, shallot and garlic cloves. Set them aside in a small bowl.
- Crack six eggs into a medium bowl.
- Add the dairy free cream and salt, and mix thoroughly with a whisk or fork.
- Heat your cast iron skillet on the stove at medium heat.
- Add your vegan butter and using a fork or butter knife, coat the entire pan, including the sides. This will prevent the frittata from sticking to the bottom of the skillet or burning.
- Add your chopped broccolini, shallot and garlic to the pan and sauté for 3 – 5 minutes, stirring often. Turn off the heat and let them cool in the pan a little bit.
- Then evenly pour the egg mixture into the pan over top of the sautéed veggies.
- Sprinkle the dairy free cheddar cheese shreds onto the top. Using your fingers or a fork, gently push the shreds partially into the egg mixture.
- Put your oven safe skillet with veggies and egg mixture into your preheated oven and bake for roughly 20 minutes. At this point the top of your frittata should be golden brown.
- Using an oven mitt, remove the pan from the oven and place it on a wire rack.
- Using a sharp knife, run it around the edges of the pan to make sure nothing is sticking. Then slice your frittata and remove with a metal pie scooper. Serve and enjoy!
- Store your leftovers in an airtight container in the fridge for 1 – 2 days. I would suggest eating it up as soon as possible. This dish does not freeze overly well. The texture will get a bit rubbery and wet.
Video
Notes
Nutrition
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Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.
Welcome to my blog! I share my *healthified* comfort food recipes that work with a variety of different diet approaches. AND all of my recipes are 100% gluten and dairy free.
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