Skillet Frittata


  • 1 tablespoon ghee
  • 3 cups chopped vegetables, you can use any vegetables you have, you can even add in cooked meat like bacon or sausage. The possibilities are endless!
  • 6 eggs
  • 1/4 cup dairy free milk of choice (I love using Silk Dairy Free Heavy Whipping Cream, could use almond milk, cashew milk, Nutpods, etc.)
  • Salt + pepper


  1. Preheat your oven to 350ºF with the oven rack in the middle.
  2. Heat an 8″ cast iron skillet (or any oven safe skillet) over medium heat. Add the ghee, vegetables and a pinch of salt and pepper.
  3. Cook until the vegetables are soft and all the moisture has cooked away, usually 10 minutes but really depends on the vegetable. For instance, spinach will cook much faster than zucchini.
  4. In a bowl, add the eggs, dairy free milk, s&p. Beat the eggs until smooth. 
  5. With the cast iron skillet still on the heat, pour in the eggs. Stir the mixture for 30 seconds over the heat to help set the bottom of the frittata, and make sure the vegetables are distributed evenly.
  6. Transfer the skillet to your oven, and bake for 15-20 minutes until the eggs are set. Remove from the heat and let cool for a few minutes.
  7. Slice the frittata and serve. Add toppings like avocado or serve it with a side of bacon!

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