↑
  • ABOUT
  • RECIPES
  • LIFESTYLE
    • Career
    • Home Living
    • Nutrition
    • Pets
    • Pregnancy + Motherhood
    • Skin Care
    • Travel
  • SAFER SKINCARE
  • CONTACT

What Great Grandma Ate

because the food you love should love you back!

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

What Great Grandma Ate / Recipes / Breakfast / Healthy Dairy-Free Frittata with Potato Crust

Healthy Dairy-Free Frittata with Potato Crust

Last Updated on January 17, 2023 by Jean Choi 1 Comment

30
NF
P
W3
354 shares
  • Share
  • Tweet
  • Yummly
Jump to Recipe Jump to Video Print Recipe

Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

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!

a slice of dairy free frittata removed from skillet with a spatula

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!

  • sliced raw potatoes in a skillet
  • sliced raw potatoes in a skillet topped with sundried tomatoes and spinach

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!

ingredients for a dairy free frittata in a large skillet

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
a slice of eggs with veggies and potato crust on a spatula

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!
a white plate with a slice of frittata next to a cast iron skillet

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

Why is my frittata rubbery?

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. 

How do you thicken a frittata? 

Adding the almond milk to the eggs fluffs it up quite a bit, giving your frittata a thicker, fluffier appearance and texture. 

What is the best pan to make a frittata?

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. 

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

Dairy free veggie frittata slice lifted with a spatula.

Healthy Dairy-Free Frittata with Potato Crust

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!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Main Course
Cuisine: American
Keyword: dairy free frittata, easy breakfast ideas, vegetable frittata, veggie baked eggs, whole30 breakfast ideas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 208kcal

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!
Nutrition Facts
Healthy Dairy-Free Frittata with Potato Crust
Amount Per Serving (1 serving – makes 6)
Calories 208 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 183mg61%
Sodium 292mg13%
Potassium 696mg20%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 4g4%
Protein 8g16%
Vitamin A 1235IU25%
Vitamin C 13mg16%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


354 shares
  • Share
  • Tweet
  • Yummly

By Jean Choi | January 17, 2023

Comments

  1. Erika says

    May 27, 2022 at 4:46 am

    5 stars
    Tasty and easy to make! I meal-prepped this for breakfasts and reheated the slices at 350F. This worked great.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

Instant Pot Favorites

The BEST Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option

Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)

Instant Pot Butter Chicken served with rice and naan

Instant Pot Butter Chicken (Dairy Free, Whole30, Keto) – Quick & Easy!

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto)

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

©2023, What Great Grandma Ate. Privacy and Disclosure Policy/ Site by Pixel Me Designs