By Stephanie Wharton
This frittata is so simple and versatile, making it a great weekend recipe. I made this recipe to be gluten-free and dairy-free. Now you might be thinking that a frittata without cheese might taste like it’s missing something, but I promise you, you won’t even notice it’s not there! I actually like this dish better dairy-free because the flavor profile of the vegetables and seasonings really stand out. However, if you prefer a more traditional approach, some sharp cheddar or parmesan would be delicious, too. Any fresh herbs will work for the topping, but I find that the fresh dill really complements the dish!
2 tbsp avocado oil
2 shallots, chopped
4 cloves of garlic, minced
1 cup green + red mini bell peppers, chopped
1 cup zucchini, chopped
1 cup mushrooms, chopped
1/4 cup sun-dried tomatoes, chopped
1/2 cup almond milk
1 tsp red pepper flakes
2 tbsp fresh dill
salt and pepper
Preheat oven to 350ºF
In a 10-10.5 inch cast iron skillet over medium heat, add the avocado oil until it shimmers (indicating that it’s ready for the food).
Add the shallots, garlic, peppers, mushrooms, zucchini, tomatoes and salt and pepper to season. Stir and cook until tender, 5-7 minutes. Remove from heat and set aside.
In a separate bowl, whisk together the eggs, almond milk, red pepper flakes and more salt and pepper to taste.
Pour the eggs over the vegetable mixture directly into the cast iron skillet. Distribute everything evenly and then bake for about 25 minutes or until the center of the frittata is cooked all the way through and the edges are slightly golden.
Remove from the oven and top with fresh dill.
Serve and enjoy!