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Dairy-Free Frittata with Sun-Dried Tomato & Sweet Potato
This Dairy-free Frittata with Sun-Dried Tomato & Sweet Potato is the perfect easy healthy and protein packed breakfast, lunch, or dinner!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 195 kcal
Course:
Main Course
Cuisine:
gluten-free
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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 |
* Percent Daily Values are based on a 2,000 calorie diet.