Dairy-free Frittata with Leeks and Ham

If you love fluffy and creamy eggs, raise your hand!  While I’m a lover of eggs and cheese, this frittata without milk is just as good as any other egg dish with diary.  While making it may look intimidating at first, I promise it’s so simple.

Eggs are an easy, delicious source of protein and make the best breakfast ideas, like Low-carb Toad in the Hole and this gently sweetened Strawberry Clafoutis, made with almond flour. And yes, you can even serve Egg Salad for a great breakfast.

What is frittata?

A crustless quiche?  An egg casserole?  Well, yes to both.  Frittata is a one-pan meal that’s like a big, loaded, baked omelet.  It’s often filled with veggies, herbs and sometimes meat and cheese, with a touch of milk or cream.

Unlike an omelet, this dish is started on the stovetop, then transferred to the oven to bake. Using an oven-safe skillet is essential.

Why you’ll love this recipe

• Easy and customizable – this recipe is so versatile.  Switch up the mix-ins based on your liking or what you have on hand.  See Variations for some creative ideas.
• Dairy-free and gluten-free breakfast – make a savory, protein-rich breakfast without dairy or gluten
• High protein and special diet friendly – clean eating at its finest.  Eggs are a clean protein and are a staple for a low-carb keto diet.  Also, they're a great addition to a Whole30 diet, paleo eating plan and are a healthy low-FODMAP breakfast option.
• Simple make-ahead meal – serve hot or cold, for any meal of the day.  It will provide leftovers for days and is a great meal to feed a crowd.  Frittatas are perfect brunch ideas and are a gluten-free potluck recipe that is sure to impress.

Difference between quiche and frittata

Both are savory egg-bakes that include herbs, vegetables and often meat.  There are a few notable differences between the two:

• Quiche is made in a pie or tart pan, while frittata is cooked in a skillet
• A quiche is a custard tart, with a more delicate consistency and is made with a flaky, buttery crust
• Frittatas contain less liquid than quiche and the exterior is firmer in texture, with a fluffy interior

Ingredients

Simple ingredients make the best frittata:

• Eggs – large eggs are best
• Leek and red onion – thinly slice the leek and use only the green part for low-FODMAP. Finely dice the red onion if using (omit for low-FODMAP).
• Ham – diced in small pieces so they’re evenly distributed in the skillet
• Roasted red pepper – gives a sweet and savory flavor.  You can also substitute with fresh red pepper.
• Green onion – use the green part of the green onion for low-FODMAP and thinly slice
• Herbs and spices – I like to use this homemade all-purpose seasoning.  If using single herbs and spices, my favorites are basil, oregano, parsley, dill, garlic (omit for low-FODMAP) and black pepper.
• Plant based milk – use a plain milk alternative of choice.  I’ve used full-fat coconut milk, which gives a nice creamy texture, but it does impart a coconut flavor.  Unless you’re a fan of coconut, opt for almond milk or macadamia nut milk.
• Olive oil – or other oil to sauté the leek.  I like to use garlic-infused olive oil or bacon grease as delicious alternatives.
• Salt – optional.  Use only ½ teaspoon if not using the all-purpose seasoning.

Best pan for frittata

Use a well-seasoned 10 inch cast iron skillet or an oven-safe non-stick pan.  If skipping the stove-top and putting straight into the oven, use a well-greased baking dish or muffin tin.  See Egg Casserole in Variations for tips on using a baking dish.

How to make a frittata

Preheat the oven to 350F.

Heat the olive oil in a cast iron or oven-safe skillet and sauté the leek, red onion (if using) and fresh red pepper (if using) until soft.

In a large bowl, whisk the eggs, milk of choice and herbs until frothy.

Add the ham and sautéed veggies from the skillet, roasted red pepper, chopped green onion and mix thoroughly.

Pour the mixture into the skillet and bake on the center rack of the oven for 15-20 minutes or until the center is just set and no longer jiggly.

Wait until it has cooled for about 10 minutes before slicing and serving.

Expert tips

• Always pre-cook your vegetables – this ensures they will be cooked all the way through.  Raw veggies release water as they cook and may make your frittata soggy if not pre-cooked.
• Don’t overcook – remove it from the oven when it’s just set in the center.  If it’s overcooked, it can get a bit tough, dry and spongy.
• Make-ahead tip – you can mix all of the ingredients together, cover and refrigerate until ready to bake.

How to serve

Here are a few of my favorite serving suggestions:

• Garnish – top with fresh herbs
• Drizzle – with pesto, chimichurri or green salsa
• Add a salad – a salad is a perfect pairing.  Serve with a simple green salad or a Kale BLT Salad.

How to store

Store in an airtight container in the refrigerator for up to 4 days.

Variations

• Baby frittata – make egg muffins by pouring into greased muffin tins.  These make a great portable breakfast.
• Egg casserole – instead of starting this recipe out on the stovetop, pour the whisked eggs and remaining ingredients into a heavily greased baking dish and bake for about the same amount of time.  Baking may take a few minutes more, as the baking dish will be cooler than the skillet would be when going in the oven.  Be sure to sauté leek and red onion (if using) before adding to the eggs.
• Baked egg white frittata – make a low-cholesterol breakfast by using only egg whites
• Vary the add-ins – almost anything goes!  Make a veggie-loaded frittata with sundried tomatoes, zucchini, broccoli, mushrooms, green chilis or squash.  Replace the ham with smoked salmon and try spices such as thyme, tarragon, dill and chives.
• Vegetarian frittata – simply leave out the ham and add vegetables of choice. Sautéed mushrooms would be a delicious replacement.

FAQ

What to serve with frittata