Dairy Free One-Pan Frittata

Total time35 min

Prep time10 min

Cook time20 min

This skillet frittata comes together fast, with tender onion and bell pepper cooked down until sweet, garlic for depth, and baby spinach wilted right into the mix before the eggs go in. Everything cooks in one oven-safe pan, so the vegetables get to caramelize properly before a quick stovetop set and a short stint in the oven finishes the eggs to a clean, toothpick-tested center. Fresh parsley scattered over the top at the end adds a bright, herby finish and a little color to each wedge. It slices neatly straight from the skillet, making it an easy option for a weekend brunch or a make-ahead breakfast you can reheat through the week. Simple, satisfying, and easy to portion out, it's a solid pick for a dairy free table.

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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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¼ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil
1 small yellow onion, thinly sliced
1 red bell pepper, thinly sliced
2 cups baby spinach
2 cloves garlic, minced
½ cup crumbled feta cheese
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Position an oven rack in the upper-middle position and preheat the oven to 400°F (205°C).
2
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.

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