Gluten Free Dairy Free Frittata

Total time35 min

Prep time10 min

Cook time20 min

This skillet frittata is all eggs, vegetables, and bright flavor — no gluten-containing ingredients anywhere in sight, which makes it an easy pick for a gluten free plate. Sweet red bell pepper gets a head start in olive oil until it turns golden at the edges, then sun-dried tomatoes and fresh thyme join in for a savory-tangy base before baby spinach wilts right into the mix. The egg mixture, given a nutty depth from nutritional yeast, gets poured over that vegetable layer and finished in the oven until it puffs up fully set with a lightly golden top. A short rest and a scatter of fresh chives finish it off before you slice into clean, colorful wedges straight from the pan. It's satisfying enough for a weekend brunch centerpiece but simple enough for a weeknight dinner, and it reheats beautifully for lunch the next day. This is a genuinely solid option to keep on repeat for a gluten free table.

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Ingredients

4 servings

8 large eggs
3 tbsp unsweetened plain dairy free milk
Silk Original Almond Milk Blue Diamond Almond Breeze Unsweetened Original Almond Milk Silk Unsweet Almond Milk, 64 fl oz Blue Diamond Almond Breeze Original Almond Milk Silk Organic Unsweet Soy Milk - 64 fl oz
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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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