Low Sodium Dairy Free Frittata

Total time35 min

Prep time10 min

Cook time20 min

This vibrant frittata layers sweet, golden bell pepper, wilted baby spinach, and chopped sun-dried tomatoes into a fluffy egg base whisked with dairy free milk and a savory hit of nutritional yeast for depth. Everything starts in one skillet on the stovetop, then finishes in the oven until the center sets and the top turns lightly golden, so you get a hands-off bake with minimal cleanup. Fresh thyme woven into the vegetables adds an herby lift, while a scatter of chives at the end brings brightness to every wedge. It slices cleanly into four hearty portions, equally good warm from the pan or packed up for a make-ahead breakfast. Because the flavor here comes from real vegetables, herbs, and a nutty, umami boost rather than a heavy hand with the shaker, it's a naturally easy fit for anyone watching their added salt intake. This is the kind of frittata you'll want to put on repeat.

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Ingredients

4 servings

8 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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3 tbsp unsweetened plain dairy free milk
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp olive oil
1 small red bell pepper, thinly sliced
2 cups baby spinach, loosely packed
¼ cup sun-dried tomatoes, drained and roughly chopped
2 tbsp nutritional yeast
1 tsp fresh thyme leaves

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Position an oven rack in the upper-middle position and preheat the oven to 375°F (190°C).
2
In a mixing bowl, whisk together the eggs, dairy free milk, salt, pepper, and nutritional yeast until the mixture is uniform and slightly frothy, about 30 seconds. Set aside.

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