Delicious and healthy dairy free veggie frittata with a crispy potato crust. Packed with spinach and sun dried tomatoes, this is the perfect gluten free and Whole30 brunch or breakfast dish!
Whenever I’m cooking for a group, frittatas are my go-to. They are so easy, versatile, and delicious, and they can be enjoyed anytime of the day. I thought of this vegetable frittata recipe when I had to a 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!
Watch a Short Video of This Recipe
Healthy Dairy Free Veggie 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 things 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.
Ingredients in this Healthy Veggie Frittata
- russet potatoes: To cut down on time, you can also use frozen pre-shredded potatoes. Just make sure to defrost first, and check is 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 any other cooking oil you have on hand will work!
- onion
- garlic
- baby spinach
- 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.
- eggs
- almond milk: I always almond milk on hand, but you can use any other non-dairy milk like coconut milk.
- sea salt
- ground black pepper
How to Make Vegetable Frittata with Potato Crust
- 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 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 for 5 minutes, then enjoy!
Frequently Asked Questions About This Dairy Free Frittata
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.
Kept in an airtight container, this frittata should last 3-4 days in the fridge?
Yes, this frittata can be frozen up to 3 months. Just cool completely, separate into portions. You can stack the slices in a freezer safe container with parchment paper layered into between the slices. Or you can wrap each slice with cling wrap then freeze that way.
This is a dairy free frittata, but if you wanted to add cheese, just add it it with the cooked veggies when you spread them over the potato crust. I love goat or feta cheese, but you can even try adding in dairy-free cheese.
Other yummy egg breakfast recipes…
- Scallion Frittata Recipe
- Chorizo and Butternut Squash Baked Eggs (Paleo, Whole30)
- Sausage and Sweet Potato Skillet Frittata
- How to Make Perfect Zucchini Egg Nests
- Paleo Mexican Scrambled Eggs
Healthy Dairy Free Veggie Frittata with Potato Crust (Gluten Free, Whole30)
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
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