Vegetarian Dairy Free Frittata

Total time35 min

Prep time10 min

Cook time20 min

This frittata is all about layering good vegetables and letting eggs do the work. Thinly sliced red bell pepper gets softened in olive oil until the edges turn golden, then sun-dried tomatoes and fresh thyme join for a quick sizzle before baby spinach wilts right into the mix. Nutritional yeast whisked into the eggs adds a savory, almost cheesy depth without needing anything heavy, and the whole thing sets up into a fluffy, golden-topped skillet you can slice straight into wedges. A scatter of fresh chives at the end brightens each bite. It's an easy one-pan meal that works beautifully for a vegetarian table, whether it's breakfast, lunch, or a simple dinner with a side salad.

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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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