Mediterranean Diet Friendly Dairy Free Frittata

Total time35 min

Prep time10 min

Cook time20 min

Mediterranean Diet Friendly Dairy Free Frittata

This wedge-cut frittata is built on eight eggs whisked frothy and poured over a skillet of golden-edged red bell pepper, wilted baby spinach, and roughly chopped sun-dried tomatoes, with fresh thyme and a savory hit of nutritional yeast folded right into the base. It all cooks stovetop first to set the edges, then finishes in the oven until the center is fully firm and the top turns lightly golden — no flipping, no fuss. The olive oil used to soften the vegetables adds a fruity, rich backbone that echoes the kind of everyday, produce-forward cooking Mediterranean-style eating is all about. Scattered with fresh chives and sliced into wedges straight from the pan, it's an easy one to serve for breakfast, brunch, or a light dinner alongside a simple salad. This is a genuinely solid pick for a Mediterranean Diet Friendly rotation, leaning on vegetables, herbs, and good olive oil rather than anything heavy.

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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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