Vegetarian Frittata

This healthy vegetarian (and dairy free!)  frittata recipe includes kale, mushrooms, and potatoes, but it's easy to incorporate your favorite vegetables to make it your own!

I absolutely love egg dishes because you get the freedom of making them your own. My recipe below can be made lots of different ways to customize it for your family’s tastes and needs with whatever ingredients you have on-hand. I like to make frittatas for when we host brunch or overnight guests or just to plan ahead and have breakfast ready for the week! Try this vegetarian frittata with your favorite vegetables—cherry tomatoes, spinach, onions, even broccoli—and once you’ve tried it, you’ll be looking forward to the next time you can try a new combination!

Kale, Mushroom, Potato Frittata | Dairy-Free, Gluten-Free, Soy-Free Frittata Recipe | In Fine Fettle

Plan-Ahead Vegetarian Frittata

Vegetarian Frittata
Prep time
Cook time
Total time
Recipe type: Gluten-Free | Dairy-Free | Vegetarian | Soy-Free
Serves: 8 slices
  • 7 eggs
  • ½ c. rice milk
  • 3 baby red potatoes, cubed
  • 2-3 cups greens (kale and spinach work well)
  • 8 oz. mushrooms (shiitake, button, or baby bella)
  • 1-2 small cloves garlic, minced
  • 1 tsp. onion powder (If you want to use onions, add about half of a small one (chopped finely) and omit the powder. Cook them first, until translucent.)
  • 1 tbsp. grapeseed oil
  • Salt and pepper, to taste
  1. Sauté the veggies in an oven-proof sauce pan or cast iron skillet. Start with the heartiest veggies first: place 1 tbsp. oil in the sauté pan over medium heat. Add potatoes and season with salt and pepper and onion powder (if using). Cook until the potatoes are soft. When ready, add greens and mushrooms and add additional salt and pepper to taste. At the very end, add the garlic and cook for a minute, until fragrant. Transfer the veggies to a bowl to cool.
  2. Preheat the oven to 350 degrees. Brush the oven-proof skillet/saute pan with more oil and put it in the oven to warm up.
  3. Make the egg mixture. Crack the eggs into a bowl big enough to hold the eggs, milk, and cooked veggies. Whisk together the eggs and milk and add salt and pepper to taste.
  4. Combine the cooled veggies and eggs. Stir mixture together, remove the pan from the oven, and pour into the warm skillet.
  5. Bake. In my oven it took between 25 and 30 minutes to be completely set. To be sure it's cooked all the way through, insert a toothpick into the center. If it comes out clean, you're good to go. Try not to over-bake it or it can end up dried out. Sprinkle a tiny bit of salt on the top.
  6. Eat! This vegetarian frittata is delicious on its own, with a side of toast, or served on top of dressed greens (arugula or spinach with a little olive oil, salt, pepper, and lemon juice) for a healthy lunch. Slice in eight pieces and once it's cool, store it in the fridge.

I love that by planning ahead you’ve got eight servings of breakfast and/or lunch. There’s a million varieties to try—let me know what you use in your frittata!

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