Dairy Free Frittata

  • 5 Servings
  • 10MinPrep Time
  • 25MinCook Time
  • 35MinTotal Time
Print Recipe
  • Recipe Type : Chicken
  • Cuisine : American
  • Course : Breakfast
  • Skill Level : Easy

This is a great breakfast dish that is Whole 30 Compliant! (Use coconut milk rather than almond milk!) This frittata contains coconut/almond milk, eggs, chicken, red bell pepper, spinach leaves, and cherry tomatoes.




  • 10 eggs
  • 1/3 cup coconut milk or almond milk
  • 1 red bell pepper, diced
  • 1/2 cup spinach
  • 1/4 cup cooked shredded chicken
  • 1 cup heirloom or cherry tomatoes, halved
  • Salt and pepper, to taste
  • Coconut oil, for coating the dish

Other Optional fillings (Instead of shredded chicken, red bell pepper, etc.)

  • Mushrooms, sliced
  • Ham pieces, cubed
  • Green Bell Pepper 
  • Jalepeno


  1. Preheat the oven to 350 F. Coat a 9" baking dish with coconut oil.
  2. In a large bowl, scramble the eggs and add all of the ingredients, except the tomatoes. Mix well.
  3. Pour the mixture into the baking dish. Place all the tomatoes on top, they should float.
  4. Bake in the oven for 20-25 minutes.
  5. Enjoy!


Bake for 20 minutes if you want it to be slightly undercooked (for meal prep!). Then when you reheat it, it will be cooked just right.

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