Dairy-Free Veggie and Potato Frittata
This Dairy-Free Vegetable and Potato Frittata recipe is versatile, flavorful, and perfect for any meal of the day.
Ingredients
- 8 large eggs
- 1 red bell pepper chopped
- 1 cup baby spinach chopped
- 1 medium potato peeled and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup of dairy-free shredded cheese or nutritional yeast optional
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add thinly sliced potato to the skillet. Sauté until the potatoes start to soften, about 5 minutes.
- 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.
- 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.
- Pour the egg mixture over the sautéed vegetables and potatoes in the skillet, ensuring the eggs cover the mixture evenly.
- Cook the frittata on the stovetop for 3-4 minutes or until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set and slightly golden on top.
- 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!
Nutrition
Calories: 128kcalCarbohydrates: 6gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 186mgSodium: 367mgPotassium: 234mgFiber: 1gSugar: 1gVitamin A: 1088IUVitamin C: 25mgCalcium: 36mgIron: 1mg
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