Dairy-free Frittata with Leeks and Ham

Dairy-free frittata with ham and leeks baked in a cast iron skillet.

5 from 1 vote

Dairy-free Frittata with Leeks and Ham

This healthy dairy and gluten-free frittata is a savory, high-protein breakfast recipe or make-ahead meal for any time of day. It's a simple egg bake that makes delicious leftovers, has super easy meal prep and is an excellent main course for brunches or quick weeknight dinners.

Prep Time10

Cook Time20

Total Time30

Course: Breakfasts

Cuisine: American

Diet: Gluten Free

Method: Oven

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: servings

Calories: 173kcal

Author: Tracey Hatch-Rizzi

Ingredients

8 eggs large eggs are best
1 cup leek thinly sliced. Use the green top only for low-FODMAP
¼ red onion finely diced optional. Omit for low-FODMAP
1.5 cups diced ham
1 roasted red pepper diced. Can use fresh, also.
1 green onion use green top only for low-FODMAP. Or use ¼ of a red onion, finely diced
½ teaspoon all-purpose seasoning try this homemade all-purpose seasoning or see post for using individual herbs
⅓ cup almond milk plain. Or use your favorite milk alternative.
2 tablespoons olive oil
½ teaspoon salt optional. Add only if using individual herbs or a seasoning blend without salt

US Customary - Metric

Instructions

Pre-heat oven to 350℉.
Heat the olive oil in a cast iron or oven-safe skillet and sauté the leek and red onion (if using) and fresh red pepper (if using) until soft.
In a large bowl, whisk the eggs, milk of choice and all-purpose seasoning or spices 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 not jiggly.
Wait until it has cooled for about 10 minutes before slicing and serving.

Notes

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.

Nutrition