BLT Inspired Frittata (Dairy Free)
This dairy free frittata is an easy way to get all the food groups at breakfast. I call this my BLT version because it has bacon, lettuce (arugula) and tomatoes but you can really use whatever veggies you have on hand. I like to make this on Sunday and use up whatever is left in my fridge form the previous week.
Ingredients
- 4 slices bacon, cut into pieces
- 8 oz frozen shredded hash browns, thawed
- 1.5 cups arugula
- 1/2 cup cherry tomatoes, halved
- 10 eggs
- 1/4 cup non-dairy milk of choice
- 1/2 tsp sea salt
- ground pepper, to taste
Instructions
- Heat oven to 375 degrees and line a 9x9 inch pan with parchment paper.
- Heat a skillet over medium heat. Add the bacon pieces and cook until starting to get crispy.
- Remove the bacon from the pan and place on a paper towel lined plate. Drain the excess oil from the pan.
- Add thawed hashbrowns to pan and cook for a few minutes, just to brown slightly. Add in arugula and let wilt for 1-2 minutes.
- Meanwhile, in a medium bowl whisk together eggs, milk, salt and pepper.
- Transfer hashbrowns, arugula and bacon to the parchment lined pan. Sprinkle cut tomatoes on top.
- Pour egg mixture on top and use a spoon to evenly distribute.
- Place in the oven and bake for 18-20 minutes. Let cool for 5-10 before serving.
- Can be stored in the fridge for up to 5 days or frozen for longer.
Notes
If you don't need this frittata to be dairy free you can use regular milk in place of the non-dairy milk. You could also sprinkle feta or goat cheese on top before baking, if desired.