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+ servings
Overhead view of dairy free frittata in a cast iron pan surrounded by two cups of coffee and ingredients

Dairy Free Broccolini & "Cheese" Frittata

Tara Klippert
This dish is high protein, low carb and is the perfect addition to any meal of the day
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Lunch, Main Course, Side Dish
Cuisine American
Servings 2
Calories 455 kcal

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.

Notes

Above in the blog post I provide ingredient substitutions, recipe variations, dietary modifications, pairings and storage tips.

Nutrition

Calories: 455kcalCarbohydrates: 10gProtein: 22gFat: 29gSaturated Fat: 12.5gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 7.7gTrans Fat: 0gCholesterol: 558mgSodium: 908mgPotassium: 296mgFiber: 3.3gSugar: 1.8g
Keyword candida diet, dairy free, gluten free, low oxalate, sugar free
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