Finding delicious and satisfying recipes can sometimes be challenging for someone who needs to limit dairy. That’s why I’m excited to share my favorite Dairy-Free Veggie and Potato Frittata! Frittatas are versatile, flavorful, and perfect for any meal of the day. Whether you’re lactose intolerant, have a dairy allergy, or choose to avoid dairy for health reasons, this dairy-free frittata will not disappoint.

Dairy-free frittata with red bell pepper and spinach.

Why You’ll Love This Recipe!

It makes a satisfying, flavorful meal that’s bursting with flavor!
Frittatas are customizable; use your favorite vegetables to adapt to your tastes.
Perfect if you are dairy-free, gluten-free, or following a low FODMAP diet.
Delicious for breakfast, lunch, or dinner and is leftover-friendly!

Ingredients

Eggs are the main ingredient, providing a rich texture and an excellent protein source.
Red bell peppers add a sweet and slightly tangy flavor to the frittata and are vibrant red.
Baby spinach brings a pop of green color and plenty of vitamins, minerals, and antioxidants.
Potato, thinly sliced, provides a hearty and satisfying element to the frittata. Eggs and potatoes make a perfect combination.
Olive oil is used for sautéing the vegetables and potatoes, adding a rich and savory flavor to the frittata. It also helps prevent sticking and promotes even cooking, resulting in a deliciously crisp exterior and tender interior.
Salt and pepper enhance the flavors of the other ingredients.
Dried oregano gives a fragrant, herbaceous aroma, infusing it with a Mediterranean-inspired flavor.
Nutritional yeast is a dairy-free alternative to cheese. It adds depth and richness while providing nutritional benefits such as B vitamins, protein, and minerals.

Substitutions

One of the great things about this dairy-free veggie and potato frittata is its versatility. You can easily customize the recipe to suit your tastes or dietary restrictions. Here are a few ideas for variations and substitutions:

Swap the diced vegetables for your favorite mix. If you are on a low FODMAP diet, check the Monash Low FODMAP App for specific portions to limit digestive issues.
Use jarred roasted red bell peppers instead of fresh bell peppers.
Add cooked bacon, sausage, or smoked salmon for extra protein and flavor.
To change the flavor profile, use different herbs and spices, such as basil, thyme, or paprika.
Replace the nutritional yeast with shredded dairy-free cheese.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: Heat olive oil in a large oven-safe skillet over medium heat.

Step 3: Add thinly sliced potato to the skillet. Sauté until the potatoes start to soften, about 5 minutes.

Step 4: Add chopped bell pepper and spinach to the skillet and continue sautéing until the vegetables are softened and the potatoes are cooked through, about 5-7 minutes more.

Potatoes, spinach, and red bell peppers cooking in a skillet.

Step 5: In a mixing bowl, whisk eggs, salt, pepper, and dried herbs until well combined. If using a dairy-free cheese or nutritional yeast, mix it in with the egg mixture.

Step 6: Pour the egg mixture over the sautéed vegetables and potatoes in the skillet, ensuring the eggs cover the mixture evenly.

Eggs, potatoes and vegetables cooking a skillet.

Step 7: Cook the frittata on the stovetop for 3-4 minutes or until the edges start to set.

Step 8: Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the dairy-free veggie and potato frittata is set and slightly golden on top.

Dairy-free frittata with red bell peppers and potatoes.

Step 9: Remove from the oven and let it cool for a few minutes before slicing and serving your delicious dairy-free veggie and potato frittata! Enjoy!

Slices of dairy-free frittata on a plate.

Tips for Making a Delicious Dairy-Free Veggie and Potato Frittata

Use fresh seasonal vegetables for the best flavor and texture.
Dice the vegetables into small, bite-sized pieces to ensure even cooking.
Experiment with different herbs and spices to add extra flavor to your frittata.
Don’t overcook the frittata; keep a close eye on it near the 15-20 minute mark.
Let the frittata cool slightly before slicing to allow it to set properly and prevent the eggs from falling apart.

Storage Instructions

To properly store this dairy-free veggie and potato frittata, allow it to cool to room temperature. This will prevent it from becoming soggy. Once cooled, carefully slice the frittata into individual portions. Transfer the slices to an airtight container or wrap them in aluminum foil or plastic wrap. Refrigerate for up to 3-4 days.

You may wonder if you can freeze leftover frittatas. The answer is yes! After the frittata has cooled to room temperature, wrap each portion tightly in plastic wrap or aluminum foil. Then, place them in the freezer for up to 2-3 months.

Reheating Instructions

If frozen, thaw the dairy-free veggie frittata portions in the refrigerator overnight. Once thawed, reheat the portions in the microwave, oven, or stovetop until warmed.

Serving Suggestions

A frittata free of dairy makes for a satisfying and nutritious meal on its own, but it can also be paired with other dishes for a complete and balanced meal. Here are a few serving suggestions:

For a light lunch, serve with a side of mixed greens or a fresh salad.
Pair it with sourdough toast or sweet potato home fries for a more substantial breakfast or brunch!
Cut the frittata into bite-sized pieces and enjoy it as a snack or appetizer.
Enjoy leftover frittata slides cold or reheated for a quick on-the-go meal!

More Dairy-Free Recipes

Dairy-Free Potato Soup
Red Lentil Turkey Sausage Soup