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I make a lot of these dairy free vegetable frittatas every summer when I cook for retreats. This recipe is perfect for a quick breakfast or lunch (when you make it ahead of time) as this frittata is a meal in one. It is great served immediately, but also keeps well over a few days. I like to have some leftover during the week and I tend to take a piece and eat it cold straight from the refrigerator when I’m hungry and pressed for time.

One of my current clients can’t eat dairy, so I’ve been making this Frittata with homemade almond milk or any non-dairy milk I happen to have open. It comes out just as good as with store bought almond or soy milk or cow’s milk, just make sure you are using an un-sweetened milk.  Homemade nut milks are really easy to make and are free from any stabilizers and preservatives. (Here’s my recipe for how to make your own nutmilk.)

Dairy Free Vegetable Frittata

You can change this recipe up however you want!  Replace the asparagus with your favorite vegetables or even leftovers.  For a non-vegetarian version, add 1 cup of chopped, cooked bacon, ham or ground turkey.  Strips of skirt steak would be lovely in here as well!!

The herbs are an important component here since you arent adding any cheese.   The thyme will help bump up the flavor as will the sauteed veggies.


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Dairy Free Frittata

Dairy-Free Vegetable Frittata

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  • Author: Andrea Sprague
  • Prep Time: 8 minutes
  • Cook Time: 45 minutes
  • Total Time: 53 minutes
  • Yield: 1 frittata 1x


Make this ahead of time for breakfasts and lunches all week. Keep it vegetarian, or add some extra protein with chopped bacon – your choice!


  • 4 teaspoons olive oil, divided
  • ½ bunch asparagus, ends removed and chopped, about 1 cup
  • 2 small leeks chopped, white and light green parts only, about 1 ½ cup
  • 7 eggs
  • ¾ cup milk, unsweetened almond, hemp or soy milk
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon finely chopped parsley
  • ½ tsp salt
  • pinch of freshly ground pepper
  • 1 tomato thinly sliced


  1. Heat oven to 350 degrees. Lightly oil the bottom and sides of an 8” glass pie dish and set aside.
  2. Heat 2 tsp oil in a small frying pan over medium heat, add leeks and sauté until soft but not brown, about 5 minutes, stirring frequently. Reduce heat if needed to keep them from browning. Spread leeks across the bottom of the prepared pie dish.
  3. Place sauté pan back over heat, add 1 more tsp oil and add asparagus. Sauté until softened, about 2 minutes, stirring frequently, seasoning with a little salt while cooking. Fork should easily pierce the asparagus, but still be crunchy. Place in pie dish over the leeks.
  4. In a large bowl, whisk together the eggs, nut milk, thyme, parsley, salt and pepper until well mixed. Pour into pie dish.
  5. Gently place tomatoes in a single layer on top of egg batter.  They should float on the surface of the egg. Carefully place dish in the middle of the oven and bake for 35 to 40 minutes. Remove from oven when the firttata no longer jiggles in the middle, and the entire frittata has puffed up. Let sit for 5 minutes before serving. This will keep for up to 4 or 5 days in the fridge.


  • Use this recipe as a starting point. You can use whatever vegetables you have on hand. I have made this with broccoli instead of asparagus, or zucchini and sauteed spinach with no tomatoes. Just try to keep the total amount of vegetables about the same as whats noted in the recipe.  And cook them lightly first before adding.
  • Part of what makes a regular frittata so creamy and satisfying is the fat in the regular milk or cheese. Since this version is dairy free, I have tried to replace that fat in other ways. The vegetables are sauteed in olive oil which helps.  I have also tried this recipe with one extra egg yolk. That gave me great results as well!!!


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