Simple, delicious recipes and helpful tips.

Dairy Free Veggie Frittata

Veggies have always been a compliment to traditional breakfast dishes. In modern times, more and more people are including veggies as the highlight of the meal. This frittata is egg based, but all the beauty is in the veggies.

veggie frittata in a yellow skillet

Do you ever get in a breakfast rut? Sometimes we get stuck in a pattern of making the same things over and over again.

Frittatas are great for breaking that up. Not only that, but you can make this when you have a few random veggies you need to use up. This Dairy Free Veggie Frittata recipe is moist, savory and filling.

You can mix in some dairy free cheddar too for a bit of added yumminess, but I didn’t since not everyone in my house likes it.

Note: I don’t precook the carrots or broccoli, but you can if you prefer them to be totally soft. Doing it this way, they won’t be raw and crunchy, but just a little firm.

*Heads up. This post may contain affiliate links. If you click one and make a purchase, I might make a small commission at no extra charge to you.


Carrots and Broccoli

I use raw veggies for this frittata recipe. I like the veggies to be a bit firm and not totally mush. If you want them softer, you can steam them before cooking. 

Serving Suggestions:

Serve this hot, straight out of the oven. It keeps in the fridge and reheats really well, but it’s best when it’s first made.

Top with a little dairy free cheese or sour cream (Kite Hill is my favorite) on top and garnish with some chopped fresh green onions. 

veggie frittata in a yellow skillet
veggie frittata in a yellow le creuset cast iron skillet

Dairy Free Veggie Frittata

Jen Tiffany
This Dairy Free Veggie Frittata recipe is moist, savory and filling. It's perfect when you have some veggies to use up.
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Breakfast
Cuisine Italian
Servings 6


  • 12 eggs
  • 1 tsp salt
  • ½ tsp garlic powder
  • 3 tbsp almond milk
  • 1 medium carrot - shredded
  • 1 green onion - finely chopped
  • 2 cups broccoli florets - chopped into small pieces
  • dash black pepper


  • Preheat oven to 350° F.
  • Grease either an 8x8 baking dish or a cast iron skillet.
  • Crack all 12 eggs into a large mixing bowl and whisk until the yolks and whites are just combined.
  • Whisk in almond milk.
  • Then add salt, garlic powder, pepper, green onion, carrot and broccoli. Mix well.
  • Pour mixture into baking dish or skillet and bake for 20-25 minutes until the middle is just set.

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Jen Tiffany, Oklahoma girl, mom, creator of Tasty Sunrise recipes.

Hey, I’m Jen.

I’m a photographer and food blogger from Oklahoma. I love to cook and share great food with family and friends. Oh, and I do love to eat, too!