Healthy Dairy-Free Frittata with Potato Crust

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

1. Preheat the oven to 400 degrees F.
2. 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.
3. Heat a skillet over medium-high heat while the potatoes soak.
4. Add 1 tbsp of avocado oil, then add onion. Sauté until softened.
5. Stir in garlic until fragrant, then add the spinach. Cook until almost wilted down.
6. Remove the vegetables from the skillet, then stir together with sun-dried tomatoes. Set aside.
7. Drain the potatoes then squeeze the shreds in a towel to remove moisture.
8. 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.
9. Cover with a lid, then lower to medium heat. Cook for 2 minutes, then uncover.
10. Turn off the heat, then add the cooked veggie mixture on top of the shredded potatoes.
11. Whisk together all the ingredients for the eggs, then pour the egg mixture over the vegetables to cover them.
12. Bake for 10-12 minutes, until the eggs are puffed and set.
13. 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.

More Delicious 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 Egg