This Egg-Free Easy Frittata is flavorfull and satisfatying! It’s easy and quick to make, and packed with protein and vegetables. You can mix and match your favorite cheeses and veggies each time you make it. Plus, It’s perfect for breakfast, brunch, lunch, dinner, or even a snack. Anytime, anywhere, it fits right in.
Oriana’s Thoughts On The Recipe
This fantastic Egg-Free Frittata Recipe is so easy and quick to make, perfect for those busy mornings or when you need a speedy lunch. I was amazed at how flavorful and satisfying it turned out without any eggs! It’s packed with protein and veggies, making it a wholesome choice for any meal.
What I love most about this recipe is how customizable it is. Every time I make it, I switch things up a bit—sometimes I use cheddar, other times I go for mozzarella or even gruyere. The variety of veggies you can add is endless, too. It’s like a new dish every time, and it never gets boring!
Another great thing is that it can be served warm or at room temperature. So, whether you’re enjoying it straight out of the oven or packing it for a picnic, it’s always delicious.
Plus, it’s perfect for any time of the day—breakfast, brunch, lunch, or dinner. You’re going to love it!
What is a Frittata?
A frittata is an Italian dish similar to an omelet or a crustless quiche. It’s usually made with eggs and various ingredients like meats, cheeses, and vegetables. Our version, however, is egg-free but just as delicious!
Frittata vs Quiche
A frittata and a quiche are pretty similar, but there are some differences. A quiche has a crust and a custard-like filling made with eggs and cream. A frittata is crustless and typically cooked on the stovetop before finishing in the oven. Our egg-free frittata skips the eggs entirely but still achieves that rich, custardy texture with ricotta cheese and heavy cream. We also have an Eggless Quiche recipe that you need to try ASAP!
What I Love About This Recipe
Quick and Easy: This frittata is incredibly easy and quick to make. No complicated steps or hard-to-find ingredients. Just mix everything together, start cooking it over the stove, and then pop it in the oven, and you’re done!
Bursting with Flavor: Despite being egg-free, this frittata is so flavorful and satisfying. The combination of cheeses, fresh veggies, and spices creates a taste explosion in every bite.
Protein and Veggie Powerhouse: Packed with protein from the cheeses and loaded with vegetables, this dish is as nutritious as it is delicious. It’s a great way to sneak in some extra veggies for those picky eaters.
Endless Customization: This recipe is super customizable! You can play around with different cheeses and veggies each time you make it. Try adding some bell peppers, zucchini, or even a sprinkle of your favorite herbs.
Versatile Serving Options: One of the best things about this frittata is that it can be served warm or at room temperature. It’s versatile and perfect for any occasion, whether it’s a casual family meal or a fancy brunch.
Anytime, Anywhere: Enjoy this delightful dish any time of day. It’s perfect for breakfast, a light lunch, a satisfying dinner, or even a snack. The possibilities are endless!
Potential Cons Of The Recipe
- Texture: If you’re used to the texture of eggs in your frittatas, this might feel a bit different. This one is less spongy, as you can see in the photos.
- Heavy on Dairy: With ricotta, heavy cream, and cheese, it’s a bit dairy-heavy.
Tips To Mitigate These Cons
- Texture: Adding cornstarch and baking powder helps achieve a custard-like texture. This frittata is less spongy than the egg counterpart, but it is the closest thing you can get without eggs.
- Dairy: Use lighter alternatives, such as part-skim ricotta and cheese, but keep in mind that this might affect the dish’s texture and baking times since the fat and water content of the mixture will change.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Ricotta Cheese: Adds creaminess and acts as the base. Note: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.
- Cornstarch: Helps thicken the mixture.
- Heavy Cream: Adds richness and smooth texture.
- Garlic Powder & Onion Powder: Enhance the flavor.
- Salt & Black Pepper: Basic seasonings.
- Ground Mustard & Smoked Paprika: Add depth of flavor.
- Baking Powder: Helps with the rise and texture.
- Shredded Cheese: Choose your favorite, such as cheddar, gruyere, or mozzarella.
- Olive Oil: For sautéing vegetables. Note: You can use any oil you have on hand.
- Veggies: The fresh veggies add color and nutrition. I added green onions, cherry tomatoes, and fresh spinach. Note: Feel free to adjust to your preference or availability.
- Feta Cheese: Adds a tangy flavor. Note: You can also use goat cheese, Cotija, Halloumi, Queso Fresco, or any other cheese of your preference.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Cheese Mixture
Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, smoked paprika, baking powder, and shredded cheese. Set aside.
Step 2 – Saute The Veggies
Heat 1 tablespoon olive oil in a 10 or 12-inch oven-safe skillet over medium heat. Add the green onions, tomatoes, and spinach. Sauté until the spinach is wilted. Add the sauteed veggies to the ricotta mixture; mix to combine.
Step 3 – Start Cooking It On The Stove
Heat 1 more tablespoon of oil in the same skillet. When hot, add the ricotta/veggies mixture to the skillet, use a spatula to spread the mixture all over the bottom of the skillet, and cook over medium-low heat for 7 – 9 minutes, or until the bottom of the frittata is lightly golden and set. At this point, the edges should begin to set. Sprinkle with the feta over the frittata.
Step 4 – Transfer To The Oven
Carefully transfer the skillet to the oven and bake for 15 to 18 minutes or until the mixture is set and the top is lightly golden.
Recipe Tips
- Preheat the oven: Ensures even cooking.
- Mix well: Ensure all ingredients are well combined for an even texture.
- Skillet: I recommend using an oven-safe, nonstick skillet.
- Don’t overbake: Keep an eye on the frittata to prevent it from drying out.
- Rest: Let the frittata cool for 15 minutes before slicing and serving.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Here are some suggestions:
- Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.
- Cheese: Use your favorite dairy-free cheese. I like Non-Dairy Cheddar Shreds from Whole Foods Market, and Daiya, Dairy Free Cheddar Style Vegan Cheese Shreds.
- Heavy Cream: If possible, aim for a dairy-free cream with at least 31% fat content. I love Flora Plant Cream, but I know it isn’t easy to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results.
Gluten-Free: This recipe is naturally gluten-free, but if you have a wheat allergy, make sure all ingredients are certified gluten-free.
Variations & Additions
This recipe is super customizable! You can play around with different cheeses and veggies each time you make it. Here are some suggestions:
- Add Meat: Add cooked bacon, sausage, or ham for extra protein.
- More Veggies: Bell peppers, zucchini, mushrooms, or asparagus.
- Herbs: Fresh herbs like basil, parsley, or chives can enhance flavor.
Serving Suggestions
Serve with a side salad or some crusty bread for a complete meal. A dollop of sour cream or a sprinkle of fresh herbs can also be a nice touch.
Storing and Freezing Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in the oven or microwave.
Frequently Asked Questions
Yes, you can prepare the mixture ahead of time and bake it when ready to serve.
Absolutely! Feel free to mix and match your favorite cheeses.
To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. However, the texture might be slightly different. See my suggestion above.
More Recipes You’ll Love!
- Breakfast Casserole Without Eggs
- Breakfast Egg Muffins Without Eggs (Quick & Easy)
- The Ultimate Eggless Quiche (Easy – No Tofu)
- Browse more recipes…
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Recipe Card 📖
Egg-Free Easy Frittata
Equipment
Ingredients
- 1 cup (250 g) whole milk ricotta cheese (see notes)
- 3 tablespoons (30 g) cornstarch
- 1/4 cup (60 g) heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard
- 1/4 teaspoon smoked paprika
- 1 teaspoon baking powder
- 1/2 cup (57 g) shredded cheese, (cheddar, gruyere, mozzarella, or other of choice)
- 2 tablespoons (30 ml) olive oil, divided divided
- 1/3 cup green onions, sliced (I use the white and green parts)
- 1 cup (150 g) halved cherry tomatoes
- 1 1/2 cups (60 g) fresh spinach
- 1/4 cup (50 g) crumbled feta cheese
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 400° F (200 º C).
- Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, smoked paprika, baking powder, and shredded cheese. Set aside.
- Heat 1 tablespoon olive oil in a 10-inch oven-safe, nonstick skillet over medium heat. Add the green onions, tomatoes, and spinach. Sauté until the spinach is wilted. Add the sauteed veggies to the ricotta mixture; mix to combine.
- Heat 1 more tablespoon of oil in the same skillet. When hot, add the ricotta/veggies mixture to the skillet, use a spatula to spread the mixture all over the bottom of the skillet, and cook over medium-low heat for 7 – 9 minutes, or until the bottom of the frittata is lightly golden and set. At this point, the edges should begin to set. Sprinkle with the feta over the frittata. Sprinkle with the feta over the frittata.
- Carefully, transfer the skillet to the oven and bake for 15 to 18 minutes or until the mixture is set and the top is lightly golden.
- Let cool for 15 minutes before slicing and serving.
- Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.
- Cheese: Use your favorite dairy-free cheese. I like Non-Dairy Cheddar Shreds from Whole Foods Market, and Daiya, Dairy Free Cheddar Style Vegan Cheese Shreds.
- Heavy Cream: If possible, aim for a dairy-free cream with at least 31% fat content. I love Flora Plant Cream, but I know it isn’t easy to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results.
- Preheat the oven: Ensures even cooking.
- Mix well: Ensure all ingredients are well combined for an even texture.
- Skillet: I recommend using an oven-safe, nonstick skillet.
- Don’t overbake: Keep an eye on the frittata to prevent it from drying out.
- Rest: Let the frittata cool for 15 minutes before slicing and serving.
- Add Meat: Add cooked bacon, sausage, or ham for extra protein.
- More Veggies: Bell peppers, zucchini, mushrooms, or asparagus.
- Herbs: Fresh herbs like basil, parsley, or chives can enhance flavor.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Can I just say how very grateful I am to you and your website. My daughter is almost 9 and has been allergic to eggs and peanuts her whole life. I’ve always been committed to making sure she gets to eat nearly everything everyone else is eating, which requires a lot of research, planning, and learning to bake. Over the years, I’ve baked so many things from your website, when I’ve been told otherwise that would be impossible to do without eggs.
When I saw this recipe I nearly cried; I really miss making frittata as an easy breakfast-for-dinner way to incorporate veggies. As frittata is definitely a no-no in our egg-free household, I haven’t made it in 8 years! But now I can! So excited to try this, and so very grateful for you. Thank you!
Hello Ingrid! Thank you so much for your lovely message! We’re absolutely thrilled to hear that our recipes have been helpful for you and your daughter. It’s heartwarming to know that our efforts are making a positive difference in your lives. Your dedication to ensuring she gets to enjoy a wide variety of foods is truly inspiring. We’re so excited for you to try the frittata recipe and hope it becomes a new favorite in your household. Thank you for your kind words and for being part of our community. xo