Paleo Dairy Free Frittata

Total time35 min

Prep time10 min

Cook time20 min

This vibrant frittata layers sweet, golden-edged red bell pepper with wilted baby spinach and tangy sun-dried tomatoes, all set in a fluffy base of whisked eggs brightened with fresh thyme and a savory hit of nutritional yeast. Cooking it first on the stovetop and finishing in the oven gives you that classic frittata texture — set edges, a golden top, and a center that holds together in clean, hearty wedges. A scatter of fresh chives at the end adds a little color and a mild oniony bite right before you dig in. It's an easy one-skillet dish that works for breakfast, lunch, or a light dinner, and it reheats well for meal prep throughout the week. This one is a solid pick for a Paleo table, delivering big flavor and satisfying protein without any fuss.

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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
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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