Dairy-Free Frittata with Sun-Dried Tomato & Sweet Potato

Whole New Mom - https://wholenewmom.com

Course: Entree

Cuisine: Dairy-Free, Gluten-Free, Grain-Free

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 195kcal

This Dairy-free Frittata with Sun-Dried Tomato & Sweet Potato is the perfect easy healthy and protein packed breakfast, lunch, or dinner!

Roast onions and sweet potato by drizzling lightly with olive oil and salt, and placing on a parchment-lined baking sheet in a 475° F oven. Roast until tender and slightly browned (15-20 minutes).
While onions and potatoes are roasting, soak tomatoes in hot water for 5 minutes. Drain and chop finely.
Whisk eggs, milk and salt together until well combined.
In an oven-safe skillet (this 10" skillet is similar to mine) heat a small amount of oil over medium heat.
Place the sweet potato, onion and sun-dried tomato in the skillet and heat for 1-2 minutes.
Pour the egg mixture over the vegetables and cook on stovetop for about five minutes.
Transfer skillet to a 400°F oven.
Bake for 10 minutes or until knife inserted into the middle of the frittata comes out clean.

If you’d like to make your own sun-dried tomatoes, see Homemade Sun-Dried Tomatoes. Otherwise, purchase a brand without additives.
Coconut milk would work just as well as almond milk. See Easiest Almond Milk and Easiest Coconut Milk.
This frittata turns out especially nice when cooked in a cast iron skillet like the one pictured, but you can use any oven-safe baking pan.
Appetizer Option: Make this frittata in a mini muffin pan or in a baking pan (then cut into small pieces) for an appetizer option.