This delicious and easy dairy free frittata recipe is the perfect light dinner recipe or healthy lunch. Full of flavour, you wouldn't be able to tell that this frittata is made using almond milk!
Add this recipe to your next meal prep session for a great source of protein in your lunches throughout the week or as an easy dinner on busy weeknights. Frittata is kind of like a crustless quiche and just as yum!
Perfect served warm or at room temperature - this frittata recipe makes for the perfect addition to any picnic basket or as a side dish for your next barbecue. A great way to enjoy this frittata is by serving it with a simple green salad or our Autumn Roasted Vegetable Salad.
This frittata is also perfect for breakfast or brunch - if you're looking for a new gluten free breakfast recipe, this is for you! This recipe was inspired by my Pumpkin, Goats Cheese and Baby Spinach Frittata.
Why You'll Love This Recipe
This dairy-free frittata recipe is great for SO many reasons!
- It's so delicious and a recipe that the whole family will love.
- made using almond milk, this recipe is dairy free.
- perfect to meal prep for the week ahead!
- a healthy recipe that makes for an easy dinner, tasty breakfast or quick lunch.
All of these simple ingredients can be found from your local grocery store.
- large eggs
- seeded mustard
- sea salt and cracked black pepper
- almond milk or other dairy-free milk
- extra-virgin olive oil
- brown onion
- garlic cloves
See the recipe card for ingredient quantities.
- large saucepan
- cast iron skillet or large frypan
- quiche dish, pie dish or medium sized baking dish
- measuring cups and spoons
- large mixing bowl
One of my favorite things about this non-dairy frittata is just how easy it is to make. Here's how!
Step 1: Cook the potatoes. Preheat the oven and grease a large quiche dish or large skillet. Thinly slice the potatoes and place them into a large saucepan. Top with water and strain a few times to rinse the excess starches from the potatoes.
Top with water again and place on a high heat. Bring to a boil and boil for 5 minutes. Place a heat proof colander in the sink and strain the potatoes (be careful!). Set aside.
Step 2: Cook the bacon. Place the frypan or skillet onto the stove and bring to a medium-high heat. Drizzle with extra virgin olive oil and add the diced onion and bacon to the pan.
Stir frequently until the onion is beginning to caramelise. Add the garlic to the pan and sauté until the garlic is fragrant. Turn off the heat and set aside.
Step 3: Make the egg mixture. Add the eggs, seeded mustard, sea salt, pepper and almond milk to a large bowl. Whisk to combine.
Step 4: Assemble. In the prepared quiche dish, baking dish or skillet, layer the potato slices with the bacon mixture. Pour the egg mixture over the top. Next, place the frittata into the oven and bake for 45 minutes or until golden brown on top and fully set.
Tip: If you're using an oven safe skillet for frying the bacon, onion and garlic, you can use this pan to bake the frittata in as well! Simply transfer the bacon and onion to a seperate bowl, re-grease the pan and follow step 4 using your skillet.
This recipe is quite flexible and there are certainly some substitutions that can be made so that it can fit in with your dietary requirements.
- Almond Milk - swap for any other non-dairy milk such as soy, oat or rice.
- Potatoes - potatoes can be swapped for sweet potato.
Variations for Dairy Free Frittata
There are so many different ways to make frittata! Whether you would like to try some other flavor combinations or you have a specific dietary need, below are some different variations that can be made to this recipe.
- low FODMAP - make this recipe low FODMAP by using greens of leek, finely sliced, instead of garlic and onion.
- Vegetarian - omit bacon. Because bacon does add flavor and salt so I would recommend adding in extra salt and dijon if you remove bacon.
- Herb - add finely chopped fresh herbs to the egg mixture.
- Red pepper - add roasted red peppers to the quiche dish before topping with egg mixture.
Frittata can be stored, covered, in the fridge for up to 4 days. You can freeze frittata by wrapping individual slices in cling film or lunch wrap and freezing in an airtight container. Freeze for up to 6 months.
Find more information on storing eggs here.
- Large saucepan
- Colander heat proof
- Large frypan
- Sharp knife
- Chopping Board
- Garlic mincer
- Measuring Cups and Spoons
- Large quiche dish or baking dish
- 1 tablespoon extra-virgin olive oil plus extra for greasing
- 1 brown onion finely diced
- 4 cloves garlic minced
- 4 rashers bacon rind removed and cut into thin strips
- 500 grams potatoes (3 medium potatoes) peeled, cooked and sliced
- 8 eggs
- ½ cup almond milk or other milk
- 1 tablespoon seeded mustard
- ¼ teaspoon sea salt
- Cracked black pepper to taste
- Preheat the oven to 180 degrees Celsius (356 F). Grease a medium sized baking dish or quiche dish with extra virgin olive oil.1 tablespoon extra-virgin olive oil
- Thinly slice the potatoes and add to a large saucepan. Cover with water and bring to a boil. Boil until the potatoes are just tender. Carefully tip the potatoes and water into a colander in the sink to drain.500 grams potatoes
- Meanwhile, bring extra virgin olive oil to a medium heat in a large frypan. Add bacon and diced onion and saute until onion is translucent. Add the garlic, sauteing until fragrant. Turn off the heat and set aside.1 tablespoon extra-virgin olive oil, 1 brown onion, 4 cloves garlic, 4 rashers bacon
- In a large bowl, whisk together the eggs, almond milk, seeded mustard, sea salt and pepper.8 eggs, ½ cup almond milk, 1 tablespoon seeded mustard, ¼ teaspoon sea salt, Cracked black pepper
- Layer the potato, onion and bacon in the baking dish. Pour the egg mixture over the top and then place the frittata into the oven and bake for 30 minutes. Serve warm or cold.
- Low FODMAP - omit onion and garlic and use greens of Leeks, thinly sliced, in place.
- Vegetarian - omit bacon and use extra seeded mustard and salt for flavour.