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A dairy free frittata made in a cast iron skillet

Dairy Free Frittata

If you’re searching for a tasty veggie-packed breakfast, look no further than this dairy free frittata! 

Course Breakfast
Cuisine American
Keyword dairy free frittata
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 197 kcal
Author Dairy Free for Baby


  • 7 eggs
  • 1/3 cup broth (vegetable or chicken)
  • 1 tbsp olive oil
  • 1/2 cup red onion, diced (about 1/2 of a large onion)
  • 1 1/4 cups zucchini, sliced into half-rounds (about 1 medium zucchini)
  • 1 cup cherry tomatoes, halved
  • 1 cup raw spinach, packed
  • 1/8 tsp salt
  • 1/8 tsp pepper


  1. Preheat oven to 350 degrees.
  2. Add eggs and broth to a large mixing bowl and whisk until well combined. Set aside for now.
  3. Heat the olive oil in a large cast iron skillet over medium heat. When hot, add the red onion and cook for about 4-5 minutes until the onion starts to get tender.
  4. Add the zucchini and cook for another 2-3 minutes. Add the cherry tomatoes and the spinach and cook for another 2 minutes or until spinach is just starting to wilt. Sprinkle veggies with salt and pepper.
  5. Pour the egg/broth mixture over the veggies. Move the skillet from the stovetop to the preheated oven. Cook for about 15-20 minutes, or until the eggs are set. Enjoy!

Recipe Notes

Nutrition analysis (approximate per serving):

197 calories, 13 g fat, 3.5 g sat fat, 223 mg sodium, 6.8 g carbohydrate, 1.5 g fiber, 13 g protein, Vitamin A: 33%, Vitamin C: 31%, Calcium: 7%, Iron: 9%