Breakfast/Brunch MIYO (Make it Your Own) Non-Dairy Vegetarian Whole30

Cast-Iron Veggie Frittata

cast iron veggie frittata with a slice cut out and parsley on the side

Ignore the poorly-shaped slice cut out of this super good Cast-Iron Veggie Frittata… because the taste is on 100 and the ease of this will keep it in your breakfast rotation!

So, I know I’ve hit you guys with the mini frittatas recipe.. but I’ve said it once and I’ll say it again – breakfast isn’t breakfast without eggs to me lol. So I find a lot of ways to make eggs super tasty!

Where the mini frittatas are great for being portable, this Cast-Iron Veggie Frittata is perfect for a lazy day brunch at home or a quick breakfast meal prep, since it lasts so well in the fridge. A quick whisk of all of the ingredients and you just pop it in the oven. Bonus: you also get an amazing serving of protein and veggies in one fell swoop.

I kept it veggie because I actually don’t eat meat for breakfast that often… there’s nothing against it, but I think the greasiness of most breakfast meats just doesn’t agree with my stomach.

The best thing about frittatas, though, is that you can literally mix it to be whatever you want! I added my Holy Trinity of veggies (mushrooms, spinach, and tomatoes) but you can use broccoli, asparagus, potatoes… anything your heart desires! You can also throw in bacon, sausage, or your favorite shredded/crumbled cheese.

I woke up this morning and decided to do a random Whole30, so this recipe is completely compliant (including the hot sauce I slathered on top.) It’s so good you’ll eat it regardless of your dietary habits!

Let me know below – do you have any quirky breakfast habits? I also feel some type of way about orange juice, but that’s a story for another day…

cast iron veggie frittata with a slice cut out and parsley on the side

Cast-Iron Veggie Frittata

Shani W.
This fluffy, filling Veggie Frittata comes together all in one bowl and the ingredients can be swapped to fill your fancy. You're going to love this low-maintenance breakfast!
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Servings 6 slices


  • 6 ct eggs
  • cup unsweetened almond milk
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 shakes ground red pepper

Veggie Options – you can use whatever you have!

  • 1 cup chopped mushrooms
  • 1 cup cherry tomatoes sliced
  • ½ cup spinach frozen, more if fresh


  • Preheat oven to 400°F.
  • In a large bowl, crack 6 whole eggs. Pour in almond milk and the listed seasonings.
  • Whisk for about 4 minutes until bubbly.
    You'll get a nice arm workout, but this is important to make the frittata fluffy!
  • Stir in your vegetables; I used chopped mushrooms, sliced cherry tomatoes, and frozen spinach. You can sub this with any veggie you prefer, and your choice of meat!
  • Pour mixture into a cast-iron skillet. I used an 8-inch skillet so the frittata will be thick. The smaller the skillet, the thicker your dish will be.
  • Bake for 30 minutes, until eggs are completely set and the frittata is slightly browned on top.
  • Cut the oven off and let the frittata sit in the warm oven for another 3-5 minutes.
  • Slice and serve alongside your favorite breakfast sides. Enjoy!
Keyword Breakfast, Brunch, Frittatas, Vegetarian
slice of cast iron veggie frittata on a plate next to the skillet in the background

The Coined Breakdown

  • Total Cost per serving: $0.35
  • Total Cost (6 slices): $2.07
  • Those Other Guys: $9.99 per frittata

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