This Dairy Free Bacon Broccoli Frittata is a healthy breakfast, brunch, lunch or dinner recipe that is simple to make and will feed a whole family. Running low on time? No problem, this frittata is simple to make and easy to customize with ingredients you have on hand. It’s also dairy free, gluten free, Whole30 and Paleo friendly.
Frittatas are similar to quiches but you don’t have to bother making a crust. So in a way, they are a little more simple to make and usually made with fewer ingredients. Traditionally, frittatas are made with heavy cream and cheese but we’ve done some tweaks to make this recipe completely dairy free! Instead of regular milk, we use dairy free milk in these frittatas. I usually have unsweetened almond milk on hand so that’s what I prefer but you can use other dairy free alternatives like coconut milk.
I think of frittatas fondly because they are one of my go-to’s when my family wakes up hungry and I don’t know what to make. It’s also a great way to use up the veggies in the fridge before they get too old to use. In this recipe we use broccoli, shallots, garlic and bacon but I will also go over additional add-in ideas below. Enjoy and don’t forget to check out our Mushroom Sausage Egg Muffins for another delicious egg breakfast to try.
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Reasons to love frittatas
Simple to make: These frittatas take less than 15 minutes from start to finish! No pre-planning needed.
Customizable: Frittatas are a great option when wanting to use up vegetables in your fridge. If not dairy free, feel free to add cheese too! I go over some mix-in suggestions below for more ideas on how to put your own spin on this recipe.
Serves a lot: The serving size for this dairy free bacon broccoli frittata is 8 servings.
Ingredients: This recipe uses simple ingredients and is dairy free, gluten free, paleo, and Whole30 friendly.
Ingredients for dairy free bacon broccoli frittatas
Eggs: What is a frittata without the eggs? Pretty much, nothing. This recipe calls for 8 eggs which is enough to fill the large skillet.
Dairy Free Milk: I use unsweetened almond milk usually but coconut milk or oat milk are great options too. This recipe is dairy free but if you don’t mind the dairy you can use regular milk instead.
Broccoli: Use fresh broccoli and cut the florets into bite size or smaller pieces.
Bacon: If you’re wanting to make this recipe Whole30, make sure to get a sugar-free bacon that is compliant.
Shallots: If you don’t have shallots, you can substitute yellow onions instead.
Garlic: Two cloves of garlic for that delicious flavor.
Smoked Paprika: Smoked paprika is delicious in this recipe but regular paprika can be substituted also.
Cumin: It pairs well with the smoked paprika and gives a unique flavor to the frittata.
Salt and Pepper: Feel free to adjust to your taste preference.
See recipe card for quantities.
How to make
Step 1: Preheat the oven to 400°F
Step 2: In a large bowl, whisk the eggs, dairy free milk, bacon, paprika, cumin, salt, and pepper until combined. Set aside.
Step 3: Heat 1 tablespoon of olive oil in a large 12-inch cast iron skillet over medium heat. Add the broccoli, shallots and garlic. Cook, stirring occasionally, until the broccoli is tender and bright green (about 5 minutes).
Step 4: Whisk the egg mixture again and pour over the vegetables in the skillet. Use a spatula to evenly distribute the egg mixture across the skillet. Cook the frittata only until the edges start to bake (about 1 minute). Tip: The edges of the frittata will turn a little lighter in color when they're cooked.
Step 5: Then carefully transfer the frittata in the skillet to the oven and bake for 7-10 minutes, or until the eggs are puffed and eggs are cooked. Remove from the oven and let rest before serving. Optional: Top with cheese, herbs or salsa.
Additional mix-ins to try
The great thing about frittatas is that they are easy to customize. If you have leftover vegetables in your fridge that need to be used up soon, try to add them to the frittata and see how it tastes!
Here are some additional mix-ins you could add to this frittata recipe:
- Spinach
- Mushrooms
- Bell Peppers
- Tomatoes
- Fresh herbs
- Cheese (cheddar, feta, goat, etc.), if not following a dairy free diet
How to serve frittatas:
Frittatas taste great on their own but feel free to experiment with different toppings to enhance their delicious flavor. Try topping individual slices with a bit of salsa, pesto, or pico de gallo.
For a larger brunch or dinner option, try serving the frittata with a delicious green salad or french toast.
Equipment
For this frittata recipe, we use a large 12-inch cast iron skillet. I personally have this Lodge cast iron skillet and love it. It’s affordable and has performed well through many uses. Make sure whatever skillet you use for this recipe is oven safe and cast iron. If you have a 10-inch skillet, this recipe should still work but you might need to adjust the cook time since the frittata will be a bit thicker.
Storage
Store leftover frittata slices in the refrigerator in an airtight container for a few days. Feel free to serve chilled or warm up in the oven or microwave.
More healthy breakfast recipes:
Blueberry Banana Baked Oatmeal Cups
- Gluten Free Raspberry Orange Scones
- The Best Strawberry Banana Smoothie
- Mushroom Sausage Egg Muffins
- Gluten Free Strawberry Almond Baked Oatmeal
Let's connect!
I hope you enjoy this recipe and please let me know if you tried it in the comments below. I love hearing from you! Also feel free to follow along on Instagram and Pinterest, where we share more recipes and food photography. Enjoy!
Dairy Free Bacon Broccoli Frittata
Equipment
- cast iron skillet
Ingredients
- 8 large eggs
- ¼ cup unsweetened dairy free milk (I use almond milk)
- 4 bacon slices cooked and chopped
- ¼ tsp smoked paprika
- ¼ tsp ground cumin
- ⅛ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- ¼ cup broccoli florets roughly chopped
- 2 shallots thinly sliced
- 2 garlic cloves minced
Instructions
- Preheat the oven to 400°F
- In a large bowl, whisk the eggs, dairy free milk, bacon, paprika, cumin, salt, and pepper until combined. Set aside.
- Heat 1 tablespoon of olive oil in a large 12-inch cast iron skillet over medium heat. Add the broccoli, shallots and garlic. Cook, stirring occasionally, until the broccoli is tender and bright green (about 5 minutes).
- Whisk the egg mixture again and pour over the vegetables in the skillet. Use a spatula to evenly distribute the egg mixture across the skillet. Cook the frittata only until the edges start to bake (about 1 minute). Then carefully transfer the frittata in the skillet to the oven and bake for 7-10 minutes, or until the eggs are puffed and eggs are cooked. Remove from the oven and let rest before serving. Optional: Top with cheese, herbs or salsa.
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