Breakfast Frittata – Dairy Free
This recipe is quick and easy to make and full of vegetables and protein. My Dairy Free Breakfast Frittata is great for a substantial breakfast to start the day but it also works well for lunch or for an easy family dinner.
You can swap the kale for baby spinach if you prefer and you can also add freshly chopped herbs as well. Choose organic, pastured eggs and organic vegetables where you can.
This frittata is nutrient dense, dairy free, gluten free, grain free and suitable vegetarian diets.
The recipe serves three and will take you about 30 minutes. It will last three days in the fridge.
Breakfast Frittata – Dairy Free
Ingredients:
6 Eggs
100ml Unsweetened Almond Milk
Sea Salt (to taste)
Black Pepper (to taste)
1 tablespoon Extra Virgin Olive Oil
2 cups Kale Leaves (chopped)
3/4 of a Red Capsicum (chopped)
1/2 cup Cherry Tomatoes (halved)
Method:
Preheat oven to 200 degrees celsius.
Whisk the eggs, almond milk, salt and pepper together in a mixing bowl. Set aside.
Heat the oil in a frypan over medium heat. Add the kale, capsicum and tomatoes. Cook for 5 to 7 minutes, or until the kale is wilted and capsicum is tender.
Pour the whisked eggs into the pan with the vegetables and let the eggs begin to set for about 30 seconds, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs.
Transfer the frypan to the oven and bake for 12 to 15 minutes, or until the eggs have set.
Remove the pan from the oven and let sit for about 5 minutes before cutting into wedges. Serve and enjoy!
Notes:
Use spinach instead of kale.
Use green or yellow capsicum if you prefer or you can swap out for zucchini.
I hope you enjoy my dairy free Breakfast Frittata! Let me know how you go with it and tag me on socials @dianarobsonnaturopathy
You might like to also try some of my other recipes.