Whole 30 Dairy Free Frittata

Total time35 min

Prep time10 min

Cook time20 min

Eggs are whisked light and frothy, then poured over a skillet of softened red bell pepper, wilted baby spinach, and chopped sun-dried tomatoes for pops of sweet-savory flavor in every bite. A finish of nutritional yeast and fresh thyme gives the whole thing a savory, almost cheesy depth without needing a single dairy product anywhere near the pan. Starting the frittata on the stovetop sets the edges while the oven finishes the center to a fully set, lightly golden top — no flipping, no fuss. Sliced into wedges and scattered with fresh chives, it's the kind of dish that looks like a lot more effort than it actually is. This one's a genuinely solid pick for a Whole30 kitchen, easy enough for a weekday breakfast and hearty enough to double as dinner.

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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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