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Sheet Pan Dairy Free Herb Frittata

Make this easy, dairy free herb frittata on a sheet pan.
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Course: Breakfast
Cuisine: dairy free, gluten free
Keyword: Dr Stephanies Kitchen, frittata, sheet pan meals
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 slices
Calories: 101kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 standard sheet pan (18 x 13 inches) with a rim
  • 1 Medium bowl
  • 1 Whisk

Ingredients

  • 10 eggs
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup mixed herbs (any combination of parsley, basil, oregano, dill)
  • 3 cups arugula or spinach roughly chopped
  • 1/2 cup unsweetened non-dairy milk of choice (ie almond milk) substitute regular milk
  • 1/4 cup unsweetened coconut milk substitute non-dairy milk or 10% cream
  • 1 medium tomato

Instructions

  • Preheat the oven to 300 F.
  • Line a sheet pan with parchment paper or grease with coconut or olive oil.
  • In a medium bowl, add eggs, salt and pepper. Whisk briskly.
  • Add herbs and roughly chopped arugula/spinach to the bowl. Stir in.
  • Pull out the middle rack of your oven. Put the empty sheet pan on the middle rack.
  • Pour herb and egg mixture onto your sheet pan.
  • Then, carefully pour your non-dairy milk and coconut milk over the egg mixture.
  • Arrange sliced tomatoes on top.
  • Carefully slide the middle rack back in the oven.
  • Bake for 20-25 minutes.
  • Serve warm.

Nutrition

Serving: 1piece | Calories: 101kcal | Carbohydrates: 2.1g | Protein: 8.3g | Fat: 6.7g | Saturated Fat: 2.2g | Sodium: 241.5mg | Potassium: 179mg | Fiber: 0.5g | Sugar: 0.9g