Simple Christmas Morning Frittata

By December 5, 2020No Comments

Some of the most delicious traditions happen Christmas Day. Growing up my mom would make Belgium waffles topped with strawberries and whipped cream. After we scarfed them down, we would start playing with whatever presents we got. The waffle tradition lasted into my adulthood, but when I needed to start eating gluten-free, I started making different dishes that would be just as fun and satisfying. For many years I’ve landed on a light, healthy frittata!

The Christmas frittata is so simple and if the right ingredients are used, can look very festive! 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.

Any fresh herbs will work for the topping, but I find that the fresh dill really complements the dish! Plus it looks like little pine needles!

I highly recommend using a 10-10.5 inch non-toxic cast iron skillet like the one shown in the picture and linked below:


Simple Christmas Morning Frittata

This tasty frittata is perfect for holiday brunches or lazy weekends alike.  Now enjoy gluten-free and dairy-free! 

  • Author: Stephanie Wharton


  • 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
  • 8 eggs
  • 1/2 cup almond milk 
  • 1 tsp red pepper flakes
  • 2 tbsp fresh dill
  • salt and pepper 


  1. Preheat oven to 350ºF
  2. 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). 
  3. 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.
  4. In a separate bowl, whisk together the eggs, almond milk, red pepper flakes and more salt and pepper to taste.
  5. 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. 
  6. Remove from the oven and top with fresh dill. 
  7. Serve and enjoy!

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