Fall always puts me in the mood for a hearty breakfast. Keeping our bodies fueled on healthy food is the key to great nutrition, amazing energy and a healthy body. Since saying goodbye to dairy two years ago, I thought there were favorite dishes I couldn’t enjoy. So I set off on a mission to make a delicious dairy free frittata. Not only was it easier to make than I expected, it was as delicious! Frittatas can also be eaten for lunch or dinner!
Photo via An Ode To Mung Beans
The most important part to making a successful frittata is the pan. The best option is a cast iron skillet, but a non-stick deep omelet pan will work just fine. The idea behind the cast iron pan is that cast iron holds other flavors and transfers them to the frittata. Cast iron also browns and crisps the frittata more efficiently. If you don’t own a cast iron or a non-stick, a regular deep skillet will work; just make sure to really coat the bottom and sides with olive oil or coconut oil or a non-stick spray.
6 whole organic eggs
½ cup sliced mushrooms
½ cup steamed, drained spinach
½ cup diced steamed potatoes
1 handful of diced herb of choice (basil or parsley)
½ cup of chopped veggie meat substitute (optional)
Salt and pepper to taste
Teaspoon of coconut oil or olive oil
Turn the oven on to broil. In a large bowl lightly beat the 6 eggs together. Add a dash of salt and pepper. Heat the skillet to low-medium temperature on the stovetop and add a teaspoon of olive oil or coconut oil. Add vegetables and meat option and simmer. Stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with the basil or parsley. Place pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Be very careful when removing the pan from the oven, as it can be extremely hot(always use an oven mitt). Let the frittata rest for a few minutes then remove carefully and serve in pie shaped slices. Can be served with a side of seasonal berries or sliced avocado.