A delicious, healthy, and dairy-free frittata with a crispy potato crust. Packed with protein, and veggies like spinach and sun-dried tomatoes, this is the perfect gluten-free and Whole30 brunch or breakfast dish!
Watch a Short Video of This Recipe
What Makes This Recipe Great
Whenever I’m cooking for a group, frittatas are my go-to. They are super easy, versatile, and delicious, and they can be enjoyed any time of the day! Perfect for gatherings, weekends, and even breakfast for dinner!
I thought of this dairy-free frittata recipe when I had to cook a quick meal for a friend coming over. She and I are mostly gluten-free and dairy-free, so I tested out using a shredded potato crust. It turned out so wonderful that I had to share this Whole30 and vegetarian recipe with you!
Even better, this dairy-free frittata is ready in just 30 minutes and is also gluten-free and Whole30 compliant!
How to Make a Dairy-Free Frittata
For this easy breakfast frittata, shredded potatoes are first pan-fried until crispy and brown, then topped with cooked spinach, onions, and sun-dried tomatoes. You then pour in the whisked eggs and the whole thing is oven baked until gorgeously set and cooked through.
Even without meat or cheese, the sun-dried tomatoes provide so much flavor with a meaty texture that’s so hearty!
Ingredient Notes
- russet potatoes: To cut down on time, you can also use frozen pre-shredded potatoes. Just make sure to defrost first, and check if there’s salt in the seasoning so you can adjust the amount of salt you add to the eggs.
- avocado oil: I like avocado oil, but you can use olive oil or any other cooking oil you have on hand will work!
- almond milk: I always have almond milk on hand, but you can use any other dairy-free milk like coconut milk.
- sun-dried tomatoes: If you are looking to make this recipe Whole30, make sure there are no sugars or additives in your sun-dried tomatoes. This is a compliant brand.
- onion
- garlic
- baby spinach
- eggs
- sea salt
- ground black pepper
Step-by-Step Instructions
- Preheat the oven to 400 degrees F.
- Shred the potatoes with a grate, a mandolin, or a food processor with the shredder attachment. Place in a large bowl, then cover with water to soak.
- Heat a skillet over medium-high heat while the potatoes soak.
- Add 1 tbsp of avocado oil, then add onion. Sauté until softened.
- Stir in garlic until fragrant, then add the spinach. Cook until almost wilted down.
- Remove the vegetables from the skillet, then stir together with sun-dried tomatoes. Set aside.
- Drain the potatoes then squeeze the shreds in a towel to remove moisture.
- Heat the remaining 3 tbsp of avocado oil in an oven-safe 12-inch skillet (like a cast iron skillet) over medium-high heat, then spread out the potato shreds in an even layer.
- Cover with a lid, then lower to medium heat. Cook for 2 minutes, then uncover.
- Turn off the heat, then add the cooked veggie mixture on top of the shredded potatoes.
- Whisk together all the ingredients for the eggs, then pour the egg mixture over the vegetables to cover them.
- Bake for 10-12 minutes, until the eggs are puffed and set.
- Cool the dairy-free frittata for 5 minutes, then enjoy!
Tips & Tricks
- Soaking the Potatoes: Soaking potatoes in cold water removes starch so they crisp up nicely for the potato crust. It also keeps the potatoes from browning as they oxidize.
- Adding Cheese: This is a dairy-free frittata, but if you wanted to add cheese, just add it to the cooked veggies when you spread them over the potato crust. I love goat or feta cheese, but you can even try adding dairy-free cheese.
- Different Veggies: Depending on your preference, you can always add more colorful veggies or swap these ones out. Red bell peppers, cherry tomatoes, red onion, or broccoli work really well too!
- Grease the Skillet: One of the biggest tips I can give you with baking eggs is to grease the pan very well. Eggs are the worst culprit at sticking and making a mess of the beautiful dish you just made!
- Cook your Veggies: Making sure your veggies are cooked tender before adding them to the eggs is really important. If you decide to add any additional veggies, just make sure they’re cooked first!
Storage Tips
- Leftovers: Kept in an airtight container, this dairy-free frittata should last 3-4 days in the fridge.
- To freeze: This frittata can be frozen for up to 3 months. Just cool completely to room temperature, and separate into portions. You can stack the slices in a freezer-safe container with parchment paper layered between the slices. Or you can wrap each slice with cling wrap and then freeze it that way.
Recipe FAQs
This is a sign that your frittata is overcooked. You want to bake it until it is set, but not overcook it. Otherwise, that rubbery texture can occur.
Adding the almond milk to the eggs fluffs it up quite a bit, giving your frittata a thicker, fluffier appearance and texture.
Many people prefer cast iron skillets because they cook both on the stovetop and are oven safe! If you don’t have a cast iron skillet, use any oven-safe skillet.
Healthy Dairy-Free Frittata with Potato Crust
Ingredients
- 1 lb russet potatoes grated or shredded
- 1/4 cup avocado oil or your favorite cooking oil, divided
- 1/2 cup chopped onion
- 3 garlic cloves minced
- 2 cups baby spinach
- 1/3 cup sun dried tomatoes packed in olive oil drained and chopped
Eggs
- 6 eggs
- 2 tbsp almond milk or any dairy-free milk
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Grate or shred the potatoes until they are thinly sliced. Place in a large bowl, then cover with water to soak.
- While the potatoes are soaking, heat a skillet over medium high heat.
- Add 1 tbsp of avocado oil, then add onion. Sauté for 3 minutes until softened.
- Stir in garlic for 1 minute, then add the spinach. Cook until almost wilted down, about 2 minutes.
- Remove the vegetables from the skillet, and stir together with sun dried tomatoes. Set aside.
- Drain the potatoes then squeeze the shreds in a towel to remove moisture.
- Heat the remaining 3 tbsp of avocado oil in an oven-safe 12-inch skillet over medium high heat, then spread out the potato shreds in an even layer. They should sizzle as they hit the pan.
- Cover with a lid, then lower the heat to medium. Cook for 2 minutes, then uncover.
- Turn off heat, then add the cooked veggies on top of the potatoes.
- Whisk together all the ingredients for the eggs, then pour over the vegetables to cover them.
- Bake for 10-12 minutes, until the eggs are puffed and set. The center should jiggle slightly.
- Cool for 5 minutes, then enjoy!
Video
Notes
Tips & Tricks
- Soaking the Potatoes: Soaking potatoes in cold water removes starch so they crisp up nicely for the potato crust. It also keeps the potatoes from browning as they oxidize.
- Adding Cheese: This is a dairy-free frittata, but if you wanted to add cheese, just add it to the cooked veggies when you spread them over the potato crust. I love goat or feta cheese, but you can even try adding dairy-free cheese.
- Different Veggies: Depending on your preference, you can always add more colorful veggies or swap these ones out. Red bell peppers, cherry tomatoes, red onion, or broccoli work really well too!
- Grease the Skillet: One of the biggest tips I can give you with baking eggs is to grease the pan very well. Eggs are the worst culprit at sticking and making a mess of the beautiful dish you just made!
- Cook your Veggies: Making sure your veggies are cooked tender before adding them to the eggs is really important. If you decide to add any additional veggies, just make sure they’re cooked first!
Storage Tips
- Leftovers: Kept in an airtight container, this frittata should last 3-4 days in the fridge.
- To freeze: This frittata can be frozen for up to 3 months. Just cool completely to room temperature, and separate into portions. You can stack the slices in a freezer-safe container with parchment paper layered between the slices. Or you can wrap each slice with cling wrap and then freeze it that way.
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Tasty and easy to make! I meal-prepped this for breakfasts and reheated the slices at 350F. This worked great.
This frittata is easy to make and the taste is out of this world!! I will be making this again and again – I prepped this for a January Whole30 and now I’m looking forward to breakfast every day!
Thank you so much!!