Can you make frittata with no milk?
You’ll whisk up your eggs with broth instead of milk. This not only helps give your frittata the right texture – but also adds some seasoning! Set those eggs aside for now. Then sauté up your veggies in a cast iron skillet.
Can almond milk be used in a frittata?
Turns out, you need neither cream nor butter to make a delicious frittata. I use olive oil here, and since almond milk is what I keep on hand, almond milk is what goes into my frittata. It works perfectly to make the eggs nice and fluffy.
Can I use yogurt instead of milk in a frittata?
I prefer to use Greek yogurt, but any full-fat plain yogurt will do. In fact, crème fraiche, sour cream, or whole milk are also good substitutes in a pinch. For a frittata that feeds 4-6: Heat the oven to 400°F.
How do you make a vegan frittata?
How To Make Vegan Frittata
- Place the tofu, spices, and almond milk into a food processor and blend until the mixture is smooth and creamy.
- Add the onions and mushrooms to a preheated oven-safe skillet and cook for a few minutes until they start to soften.
- Pour in the tofu mixture and fold into the veggies and smooth.
Can you make a frittata with coconut milk?
All you do is dice up the meat, chop up some veggies (frozen veggies are perfect), sauté them in an oven-safe skillet, add some eggs and dairy/coconut milk, and pop it all in the oven until it sets. You can add herbs, sautéed onion, minced garlic, whatever! You can decide how fancy you wanna be.
Can you make frittata with Greek yogurt?
Both yogurt and eggs for breakfast, packed into one tasty bite! This recipe is a crowd-pleaser and the perfect centerpiece to any morning. Adding FAGE Total Greek yogurt to your morning eggs adds richness and moisture to transform a simple egg dish into one that’s creamy and crave-worthy.
What can you substitute for heavy cream in a frittata?
When it comes to what type of dairy you use, let your creativity guide you: Whole milk, sour cream, yogurt, or crème fraîche are all great options. Just be aware that anything less than a full-fat product will produce a less-unctuous frittata.