Anti Inflammatory Dairy Free Frittata

Total time35 min

Prep time10 min

Cook time20 min

This skillet frittata is loaded with vibrant color and flavor, from sweet strips of red bell pepper and wilted baby spinach to the tangy pop of sun-dried tomatoes. Eight eggs whisked with nutritional yeast bake up into a golden, fully-set custard with a subtle savory depth, while fresh thyme and a scatter of chives keep every bite bright and herbaceous. Cooking the vegetables first in olive oil, then finishing everything in the oven, gives you clean-set edges and a tender, no-jiggle center every time. It slices into neat wedges straight from the pan, making it just as good for a lazy weekend breakfast as it is for a make-ahead lunch. This one is a genuinely solid pick for an anti-inflammatory kitchen, packed with whole vegetables and simple, real ingredients you can feel good about.

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Ingredients

4 servings

8 large eggs
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3 tbsp unsweetened plain dairy free milk
½ tsp kosher salt
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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