Dairy-Free Frittata with Sun-Dried Tomato & Sweet Potato

Name: Dairy-Free Frittata with Sun-Dried Tomato & Sweet Potato
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 1/2 cups sweet potato; 1 small onion; 12 sun-dried tomatoes; coconut or palm oil; 6 large eggs; 1/4 cup almond milk; salt

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
195 kcal
Course
Main Course
Cuisine
gluten-free

Dairy-Free Frittata with Sun-Dried Tomato & Sweet Potato

Iris Warren

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This Dairy-free Frittata with Sun-Dried Tomato & Sweet Potato is the perfect easy healthy and protein packed breakfast, lunch, or dinner!

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Ingredients

Servings

2 1/2 cups sweet potato (diced; about 1 large)
1 small onion (diced)
12 sun-dried tomatoes (reconstituted)
coconut or palm oil (for broiling and cooking)
6 large eggs (free range and organic)
1/4 cup almond milk
salt (to taste)

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Instructions

Roast onions and sweet potato by drizzling lightly with olive oil and salt, and placing on a parchment-lined baking sheet in a 475° F oven. Roast until tender and slightly browned (15-20 minutes).
While onions and potatoes are roasting, soak tomatoes in hot water for 5 minutes. Drain and chop finely.
Whisk eggs, milk and salt together until well combined.
In an oven-safe skillet (this 10" skillet is similar to mine) heat a small amount of oil over medium heat.
Place the sweet potato, onion and sun-dried tomato in the skillet and heat for 1-2 minutes.
Pour the egg mixture over the vegetables and cook on stovetop for about five minutes.
Transfer skillet to a 400°F oven.
Bake for 10 minutes or until knife inserted into the middle of the frittata comes out clean.

Notes

If you’d like to make your own sun-dried tomatoes, see Homemade Sun-Dried Tomatoes. Otherwise, purchase a brand without additives.
Coconut milk would work just as well as almond milk. See Easiest Almond Milk and Easiest Coconut Milk.
This frittata turns out especially nice when cooked in a cast iron skillet like the one pictured, but you can use any oven-safe baking pan.
Appetizer Option: Make this frittata in a mini muffin pan or in a baking pan (then cut into small pieces) for an appetizer option.
If you’d like to make your own sun-dried tomatoes, see Homemade Sun-Dried Tomatoes. Otherwise, purchase a brand without additives.
Coconut milk would work just as well as almond milk. See Easiest Almond Milk and Easiest Coconut Milk.
This frittata turns out especially nice when cooked in a cast iron skillet like the one pictured, but you can use any oven-safe baking pan.
Appetizer Option: Make this frittata in a mini muffin pan or in a baking pan (then cut into small pieces) for an appetizer option.

Nutrition Information

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Calories 195kcal (10%) Carbohydrates 23g (8%) Protein 11g (22%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 246mg (82%) Sodium 176mg (7%) Potassium 617mg (18%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 12202IU (244%) Vitamin C 6mg (7%) Calcium 94mg (9%) Iron 2mg (11%) Net Carbohydrates 19g

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 195 kcal

% Daily Value*

Calories	195kcal	10%
Carbohydrates	23g	8%
Protein	11g	22%
Fat	7g	11%
Saturated Fat	2g	10%
Cholesterol	246mg	82%
Sodium	176mg	7%
Potassium	617mg	13%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	12202IU	244%
Vitamin C	6mg	7%
Calcium	94mg	9%
Iron	2mg	11%
Net Carbohydrates	19g