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!
Servings: 6 servings
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.
Nutrition
Serving: 1serving - makes 6 | Calories: 208kcal | Carbohydrates: 18g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 292mg | Potassium: 696mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1235IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 2mg