Loaded Vegetable Frittata

Loaded Vegetable Frittata

This Loaded Fritatta is zero dairy and all veggie deliciousness. One for an easy weeknight dinner or impressive brunch. Sautéed red pepper, summer squash, and kale lace this frittata that’s as good warm as it is cold. Almond milk ricotta and sliced kalamata olives level it up. It keeps in the fridge for up to three days, if it lasts that long 😉 I love to serve mine with salsa verde.

A riff on a recipe from @nytimescooking, I swapped out nearly every ingredient except for the red peppers and eggs. But the cooking instructions were so spot on, I had to share this with you all!!!


8 large eggs
½ cup unsweetened almond milk
Pink Himalayn or sea salt and black pepper
1 small summer squash
1 garlic clove
1 red or orange bell peppers
1 (5-ounce) package baby spinach or kale
4 ounces Kite Hill almond milk ricotta cheese


1. Heat oven to 375 degrees. In a medium bowl, beat eggs, almond milk, 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.

2. Slice summer squash into thin half moons. Heat a 10- to 12-inch cast-iron or oven-safe nonstick skillet with olive oil over medium-low heat. Add the squash and garlic, stirring occasionally, 4 to 5 minutes. Remove from the pan and set aside.

3. Add peppers to the pan and season to taste with salt and pepper. Cook, stirring often, about 6 to 7 minutes. Add the kale or spinach a handful at a time, stirring after each addition, to wilt.

4. Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of almond milk ricotta evenly on top. Transfer to the oven.

5. Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. Check after 20 minutes. When you shake the pan, the eggs shouldn’t jiggle. Cool on a rack for about 10 minutes.

6. Cut into wedges to serve warm or at room temperature. Sprinkle with fresh herbs like basil.

TIP: If you don’t have an ingredient, add something that sounds good to you, like onions, asparagus, artichokes, or potatoes, for example. Just be sure to saute the veggies for maximum flavor.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this recipe.

Related Posts



5 (1) A dreamy winter salad filled with gorgeous colors from the antioxidant-rich radicchio, pomegranates and pistachios. Make it plant based with almond milk ricotta, or full-dairy with goat cheese.  WINTER SALAD OF RADICCHIO WITH HONEY WHIPPED ALMOND RICOTTA & POMEGRANATE VINAIGRETTE  Serves 2 to […]

Grain-Free Blueberry Muffins

Grain-Free Blueberry Muffins

5 (1) Grain-Free Blueberry Muffins for the weekend. The crumb is similar to ‘real’ muffins, and just what I had in mind for a relaxing morning tomorrow with my family. My son loves these so much.  I’ll be slathering on sea salt butter from @arethusa_farm but […]

Leave a Reply