I may love frittatas, but traditionally they are made with some dairy to make it fluffy. This recipe is a Dairy Free Frittata with a combo of add-ins: ham or turkey, bell pepper, spinach, and heirloom tomatoes! 
This is the kind of recipe I think is great for busy weeks. My roommates and I like to keep a frittata in the fridge each week! My roommate “doctors” her frittata up by adding a bit of hot sauce! When making this, you can sauté and season the vegetables before hand in a skillet, or you can leave them raw. It’s a personal preference! 
This recipe is pretty straightforward, so instead of chatting with you about recipe details, let’s talk about kitchen necessities! This adorable dish came from my best friend. She knew I was really into food props and gave me some great stuff. I recommend everyone have a Pyrex Baking Dish. It would be perfect for this dish. Click here to see the one I like. 
To keep this recipe Whole30 approved, you need to use a deli meat without added sugars or additives. Usually the Applegate Farms oven-roasted turkey is Whole30 approved, but always check your labels! Also here is a Whole30 approved coconut milk. You can make this recipe without coconut milk, but it won’t be as fluffy!
One more tip! If you are using this for meal prep, slightly undercook it. Then when you reheat it, it will cook it through. So maybe 20 minutes on 350, instead of 25! And each oven varies!
Dairy Free Frittata
Ingredients
- 10 eggs
- ⅓ cup coconut milk
- ½ red bell pepper diced
- ½ cup spinach
- 3-4 slices of ham or turkey
- 1 cup heirloom or cherry tomatoes halved
- Salt and pepper to taste
- Coconut oil for coating the dish
Instructions
- Preheat the oven to 350 F. Coat a 9 x 9 baking dish with coconut oil.
- In a large bowl, scramble the eggs and add all of the ingredients, except the tomatoes. Mix well.
- Pour the mixture into the baking dish. Place all the tomatoes on top, they should float.
- Bake in the oven for 25-30 minutes.
Notes
-Need help? Watch the video above to see how it's made!
MJ says
Lovely recipe, and I’m excited to check out your column because I’m a college student too 🙂 Just one suggestion: easy on the exclamation marks in your writing. The meaning begins to wear off if you use them in every sentence.
Monica Bravo says
haha okay I appreciate the opinion.
Jen says
Just made this for breakfast prep this week… so delicious! Huge thumbs up! 🙂
Monica Bravo says
Glad you liked it Jen!
Carrie says
what is the best way to store the leftovers?
Monica Bravo says
Honestly just in a tupperware in the fridge! For up to 4 days!
Kathy says
This is so beautiful! Can’t wait to try it! I love exclamation points too! 🙂
Monica Bravo says
Thanks Kathy! Haha, glad we share that love of exclamation points! 🙂 🙂
Susan D Serfass says
I too love exclamation points! Today I made this with some modification. Had no tomoatoes, but used Super Greens and some pre-cooked onion. Cut the ham into pieces but wasn’t sure if that was the planned use. Used full fat canned coconut milk, worked fine! Overall delicious but could use more herbs me thinks. Love the flexibility and appreciate your site! Good on ya!!
Monica Bravo says
Thanks for commenting Susan! I am glad you enjoyed it 🙂 Have a great day.
Nicole says
Can you substitute almond milk for coconut milk?
Monica Bravo says
Yes that would work too!
Kathy Redman says
Very tasty! I add 1/2 tsp ground mustard, garlic and onion powder and a few sun dried tomatoes. Sometimes it takes longer to bake than others. I set the timer for 20 mins and go from there.
Glenda Barras says
I really love Frittatas, this is a comfort food and it really makes me happy 😃