Quick and Easy
Dairy-Free Spring Frittata
- Prep time 10 minutes
- Cook time 45 minutes
- Serves 12
Author Notes
Cooking a frittata in a half sheet pan makes it extra easy to cut up for breakfast guests. Adding Planet Oat Unsweetened Original Oatmilk to the eggs makes it extra fluffy, and the fresh vegetables and herbs make this springy dish a beautiful choice for brunch.
This breakfast for a crowd is easy to clean up afterward, too, because everything happens in one pan. We first roast the potatoes, then add the asparagus and peas, before tipping in the eggs, oatmilk, and scallions. Feel free to use any fresh vegetables you like—it’s endlessly adaptable as the seasons change. Serve with a salad on the side, or stuff pieces of frittata into fresh rolls or focaccia for an instantly delicious breakfast sandwich.
—Food52
Test Kitchen Notes
Planet Oat compensated Food52 for providing content contained in this article. —Food52
Ingredients
-
1 pound
new or baby potatoes, scrubbed and quartered into bite-size pieces
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2 tablespoons
olive oil, enough to coat pan and more as needed
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1/2 teaspoon
salt, more to taste
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1/4 teaspoon
freshly ground black pepper, more to taste
-
1/2 pound
asparagus, stalks trimmed and cut in to 2” pieces
-
1 cup
peas, fresh or frozen
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1/2 cup
scallions cut into larger, 2” pieces
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12
large eggs
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1/4 cup
Planet Oat Unsweetened Original Oatmilk
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Sliced scallions, chopped parsley and small dill sprigs, for garnish
Directions
- Preheat the oven to 375°F with a rack in the top third of the oven.
- Line a 13 x 18–inch sheet pan with parchment paper or a nonstick baking mat—this will help to remove the frittata later.
- Toss the potatoes on the sheet with enough olive oil to coat and season liberally with the salt and fresh pepper.
- Roast the potatoes in the oven for about 20 minutes until it begins to take on color and soften in the middle when pierced with a fork.
- Add the asparagus to the sheet pan, and toss through with the potatoes, adding more olive oil if the pan seems dry. Add a pinch of salt and return to the oven for about 5 minutes until the asparagus is tender-crisp and just beginning to wrinkle.
- In a large bowl, whisk together the eggs, oatmilk, spring onions, and a healthy pinch of salt and black pepper.
- Toss the peas on top of the roasting veggies and stir to coat, add one more glug of olive oil over the whole pan, and pour in the beaten eggs and oatmilk mixture.
- Bake for 15-20 minutes, or until the eggs are cooked, puffed, and beginning to turn golden brown around the edges of the sheet pan. Set the pan aside to cool for a few minutes. Top with the fresh herbs, slice and serve.
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