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Good dairy free frittata?

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  • Good dairy free frittata?

    Going on week 2 of no dairy and looking for a decent frittata recipe. I've googled it and most sub in tofutti cream cheese or something for the dairy. I've tried de-cheesing my standbys but they are all just blah without the cheese.

  • #2
    Did you try a light coating of any fat on top, just for a brown crust effect? Thin slivered almonds+ fat for a crunchy top? Anyway, that's what I normally do
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    • #3
      I rarely put dairy in my fritattas and they turn out fine.
      For lots of tasty recipes, check out my blog -http://lifeasadreger.wordpress.com/

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      • #4
        I often make frittatas without dairy, making sure to load up on extra veggies for more flavor. I don't have any strict recipes, but here's what I usually do:

        Grease the pot/dish with bacon grease or coconut oil. I use a stoneware baking dish with a lid. Fill the pot about halfway with cut veggies (I've used any combination of peppers, onions, broccoli, asparagus, zucchini, eggplant, leeks, squash, etc.). You can also add some cooked meat tot he mix. I've used bacon and leftover steak or pork chops for added protein. Then I top the whole thing with beaten eggs (it usually takes 8 eggs to cover it completely, but use however many it takes to completely cover the veggies).

        Stick it in the oven for about an 375 F for an hour, and wait for the glorious smell! This was more of an experiment for me. The baking time may vary depending on what you include in your mix. After 30 minutes, I usually check it every 15 minutes to see if the middle is firm and/or the top is a slightly golden color.

        You can also add various spices to play with the flavor. From my experience, frittatas are hard to mess up if you're adventurous with your tastes.
        My rarely updated outlet for random occurrences of creativity.

        Alo's Nest

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        • #5
          A tradtional frittata never has cheese in it..normally potatoes,onions and eggs..

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          • #6
            I find I need more seasoning if I'm not using cheese, maybe you just need to bump up the amount of spices/herbs/salt.

            I made a frittata for dinner last night (cheeseless) that was quite flavorful, and had leftovers cold for lunch and it was bland. I guess if you plan on eating it cold later, add even more seasoning. =]
            "mayness, you need to have a siggy line that says "Paleo Information Desk" or something!" -FMN <3

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            • #7
              I've never put cheese in a frittata. Just saute your non-egg ingredients, pour in the beaten eggs, cover the pan and put in the oven. Flip over on a plate, cut into wedges and eat.
              Positively Radical — Pigeonholes are for Pigeons!

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              • #8
                When I make frittata, I don't use cream. Check out Frittata For All from Everyday Paleo (it's great with salsa)
                Family Style Frittatas | Everyday Paleo

                If you REALLY feel the need to include a cream, try coconut milk. I often scramble my eggs with coconut milk
                --Trish (Bork)
                TROPICAL TRADITIONS REFERRAL # 7625207
                http://pregnantdiabetic.blogspot.com
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                • #9
                  Originally posted by Laguz View Post
                  Grease the pot/dish with bacon grease or coconut oil. I use a stoneware baking dish with a lid. Fill the pot about halfway with cut veggies (I've used any combination of peppers, onions, broccoli, asparagus, zucchini, eggplant, leeks, squash, etc.). You can also add some cooked meat tot he mix. I've used bacon and leftover steak or pork chops for added protein. Then I top the whole thing with beaten eggs (it usually takes 8 eggs to cover it completely, but use however many it takes to completely cover the veggies).

                  Stick it in the oven for about an 375 F for an hour, and wait for the glorious smell! This was more of an experiment for me. The baking time may vary depending on what you include in your mix. After 30 minutes, I usually check it every 15 minutes to see if the middle is firm and/or the top is a slightly golden color.
                  Hmm. Why am I suddenly hungry?

                  (makes shopping list)
                  Durp.

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                  • #10
                    Thanks - for those of you that have find your frittatas tasting good with no cheese, would you mind sharing a recipe? Mine always turn out "fine" - as in they are edible, but just much blander (and drier) than with cheese.

                    For example, my old fav was

                    6 eggs
                    1 can diced green chiles
                    1 package frozen spinach
                    1 cup cottage cheese
                    8 oz cheese

                    The cheeseless version is just not nearly as good.

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                    • #11
                      try serving with salsa or a marinara sauce over it

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                      • #12
                        Originally posted by RitaRose View Post
                        Hmm. Why am I suddenly hungry?

                        (makes shopping list)
                        It made me hungry just writing that out. I get impatient when I make frittatas because they make my house smell amazing, and I end up ravenous by the time they are done!

                        On a side note, I find that the more veggies I add, the wetter the frittata. I don't saute or cook the veggies before putting them in, and they have never been dry.
                        My rarely updated outlet for random occurrences of creativity.

                        Alo's Nest

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                        • #13
                          one of my favorites at the moment is greek inspired - lots of grilled or roasted chicken, onions. bell pepper, spinach, and kalmata olives. I typically use 18 eggs for a 9x13 dish.
                          For lots of tasty recipes, check out my blog -http://lifeasadreger.wordpress.com/

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                          • #14
                            I like to use some cumin and ground red pepper for seasoning my filler (veg and meat). It really makes the flavor. I also agree with everyone else that hot sauce or salsa is the perfect way to top it off if the flavor isn't what you had hoped for!
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                            Weight: 247

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                            “If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny.” ~ Thomas Jefferson

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