There are many delicious breakfast egg Frittatas out there. I love to make this for breakfast or dinner in the fall because it’s hearty but still very delicious and nutritious. (When there is an opportunity to rhyme, I take it!) How many breakfast bakes contain delicious, rustic fall ingredients and don’t require cheese? I bet you thought I was going to throw some sales-pitchy statistic at you. “3 out of 4 frittatas are bombarded with cheese every single day…” Before you start feeling bad for all those breakfast Frittatas, don’t worry, that is a fake statistic. Of course, I’m being slightly silly. However, I am actually curious, so let me know in the comments section below if you believe this recipe is tasty and truly unique!
How did you Come up with this Dairy Free Fall Frittata?
I’m not super strategic when I come up with recipes or tweak existing recipes. Imagine, me, suddenly waking up in the middle of the night with a surge of inspiration: receiving food ideas and jotting them down in my beloved leather bound booklet. I’m glad you took time to imagine that scenario because it’s not all what happens. Truly, I must admit, it would be pretty cool if that is how my creativity worked. But I usually get my ideas out of necessity. As in, I have to make a meal and don’t want to go to the store and must make something with what I have on hand. Along those lines, I have made some pretty great things but also have made some blunders.
The Cast Iron Skillet makes this Frittata Sing
My title might be misleading. To clarify, this breakfast bake won’t actually sing. I’m sorry, I’m sure you thought I was going to share some crazy scientific experiment. But it will be super tasty and convenient if you use a cast iron skillet. The texture is great and the egg mixture doesn’t stick to the bottom as much as casserole dish. Quite Conveniently, when you use a cast iron skillet for this yummy fall frittata, you dirty less dishes. It’s a “one skillet” wonder! That’s always a win in my book.
Meat Substitutions for the Fall Frittata
We don’t always have bacon on hand but we usually have some kind of meat. The sky is the limit with this meal. Feel free to investigate your freezer or fridge and add it to your frittata. My recommendations include, sausage (especially a sage sausage), kielbasa or ground turkey (make sure you add some yummy spices to the ground turkey).
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Make this Breakfast Bake Vegetarian
Fortunately, making this meal vegetarian is not difficult. Basically, either omit the meat and simply add more Kale and sweet potato. Another option, is to add in another vegetable into the mixture. Adding zucchini, mushrooms or even great northern beans would be delicious. Get creative. This is one of those recipes that you can play around with which makes it a super convenient dinner when you don’t want to go to the store. Speaking of convenience, when you omit the meat, it also cuts the cooking time. Don’t we all love quick and easy meals!
Easy and Healthy Fall Frittata (Dairy Free)
Equipment
- 12 inch Cast Iron Skillet
Ingredients
- 2 tablespoons bacon grease or olive oil or vegetable oil
- 1 yellow onion, diced
- 2 cups roughly chopped kale or fresh spinach
- ⅔ cup sweet potato, diced into small cubes
- 1 tsp salt
- 5-7 strips of bacon
- ½ cup deli ham, diced
- 6 eggs, beaten
- 1 cup unsweetened almond milk (or other unsweetened milk of choice)
- Dried red chili flakes, for sprinkling (optional)
Instructions
- Preheat oven to 400F.
- Cook the bacon in a cast iron skillet and set aside (you can use a normal pan, just switch the egg mixture to a casserole dish at the end). Remove excess grease but leave about 2 Tbsp of bacon grease in the skillet.
- Add chopped onion and sweet potato. Cook for about 5 minutes or until onions are translucent. Add the Kale and little olive oil or more bacon grease if needed (I save my bacon grease). Sauté for 2 minutes until Kale is wilted. Add salt and mix well. Stir ingredients while cooking to make sure all ingredients are cooking evenly.
- In a large bowl, whisk the beaten eggs and milk together until combined, then add the sautéed kale, sweet potato and onion mixture, mixing well until ingredients are evenly distributed.
- Sometimes, I'll add a small amount of grease or olive oil to the pan, just make sure the frittata won't stick on the bottom. Pour the quiche mixture into the same skillet as before and bake on the middle rack of the oven for 25 to 30 minutes until the quiche is firm.
- Have a dance party because you are done!
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