Dairy Free Frittata with Butternut Squash and Feta

Name: Dairy Free Frittata with Butternut Squash and Feta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 6 eggs; 1 cup milk of choice; 1 cup roasted butternut squash; 2 cups fresh spinach (chopped); ½ cup feta cheese

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This dairy free frittata has become my go-to when I want something that feels impressive but takes almost no effort. We’re talking 6 ingredients, one baking dish, and 30 minutes in the oven. Most dairy free frittata recipes skip the cheese entirely and end up tasting flat and a little sad. That is not this recipe! This one uses dairy free feta for that salty, briny bite you actually want in a frittata, roasted butternut squash for something different, and oat milk to keep the texture fluffy and creamy. It is naturally gluten free, perfect for meal prep, and works just as well for a cozy weeknight dinner as it does for a weekend brunch spread.

Why You’ll Love This Dairy Free Frittata

Dairy free feta is the secret weapon here. Most dairy free frittata recipes skip the cheese entirely. This one doesn’t. Dairy free feta adds the salty, savory bite that makes this frittata taste complete (not like something is missing).
Roasted butternut squash makes it different. You won’t find butternut squash in most frittata recipes. It brings a subtle sweetness and holds its texture in the oven, making every slice feel a little more special than your average egg dish.
Oat milk keeps it fluffy without adding any flavor. It is creamier than most non-dairy milks and has almost no taste of its own. The result is a frittata with that classic fluffy, custard-like texture. No dairy required.
No cast iron skillet required. I used a cast iron an but this one can bake in a regular 8×8 baking dish too.
Naturally gluten free. No crust, no flour, nothing to worry about.
Great for meal prep. This frittata is just as good on day 2 or 3. Make it Sunday and you’ve got breakfast or lunch covered for the week.
Works for breakfast, brunch, or dinner. Serve it warm out of the oven for brunch or pair it with a simple salad for an easy weeknight dinner. It does it all.

What Is a Frittata?

A frittata is basically an omelette that gets baked in the oven. Unlike a quiche, there is no crust. This is exactly why it is naturally gluten free. The filling gets mixed directly into the eggs before baking, instead of being folded in after like an omelette.

The key to a fluffy, creamy frittata is whisking milk into the eggs before it goes in the oven. It gives the eggs that light, almost custardy texture you are looking for. You can make it dairy free without losing that texture using oat milk like I did here!

Ingredients You’ll Need

Eggs: The base of everything here. 6 eggs gives you a perfectly set, sliceable frittata.
Oat milk: Creamier than most non-dairy milks and completely flavorless, which is exactly what you want to mimic traditional milk. Make sure you are using unsweetened. Sweetened oat milk will throw off the flavor of the whole dish and make it too sweet.
Roasted butternut squash: This is what makes this frittata different from every other one out there! It brings a subtle sweetness and holds its shape in the oven without getting mushy. Pre-cut cubes from the store work perfectly here and save a ton of time. You just need to pop them in the oven and roast them.
Fresh spinach, chopped: Spinach wilts down a lot, so make sure to chop it before adding it to the egg mixture. This helps it distribute evenly so you don’t end up with big clumps of spinach in every bite.
Dairy free feta: The ingredient that ties everything together. It adds a salty, briny richness that makes this feel like a complete, satisfying dish. Violife and Follow Your Heart are both widely available and work great here.
Salt, pepper, garlic powder: Simple seasoning that lets the filling shine. Do not skip seasoning the egg mixture before it goes in - underseasoned eggs are the number one reason a frittata tastes bland.

How to Make…

Step 1: Preheat your oven to 350°F. Line an 8×8 baking dish with parchment paper or grease it well with nonstick spray.

Step 2: In a large bowl, whisk together the eggs and oat milk until smooth and fully combined.

Step 3: Add the roasted butternut squash, chopped spinach, and crumbled dairy free feta to the egg mixture. Stir to combine.

Step 4: Pour the mixture into your prepared baking dish and spread it into an even layer.

Step 5: Bake for 30 minutes, or until the center is fully set and the top is lightly golden. The center should not jiggle when you gently shake the pan.

Step 6: Let it rest for 3-5 minutes before slicing. Serve warm.

Tips for the Best Dairy Free Frittata

Runny center? Add 5 minutes and check again. The center should feel set when you give the pan a gentle shake.
Rubbery texture? It was overbaked. Pull it out when the center is just barely set and let it finish as it rests.
Watery frittata? The spinach released too much moisture. Chop it finely and pat it dry with a paper towel before adding it to the egg mixture.
Bland flavor? Season the egg mixture before it goes into the pan. Taste it. It should actually taste good before it hits the oven.
Sticking to the pan? Do not skip the parchment or the nonstick spray. Frittatas stick easily and parchment makes cleanup so much easier.
Dairy free feta not melting in? That is totally normal. Dairy free feta does not melt the same way regular feta does. Crumble it evenly throughout the mixture and it will distribute beautifully once baked.

What to Serve With a Dairy Free Frittata

This frittata pairs really well with something crispy on the side. My crispy baked parmesan potatoes are my go-to because they come out of the oven at the same temperature and the whole thing feels like a proper brunch spread.

If you want something lighter, my cucumber mediterranean salad is a perfect pairing since the feta in both recipes ties the flavors together nicely. My egg and potato skillet is also a great option if you are feeding a bigger crowd and want a second egg dish on the table.

Make Ahead & Storage Tips

Fridge: Store in an airtight container for up to 4 days. The butternut squash and feta hold up really well and the frittata reheats without getting soggy.

Reheat: Warm it in the oven at 325°F for the best texture. If you are using the microwave, do it in short 30-second bursts so the eggs do not get rubbery.

Make ahead: Roast the butternut squash and mix the filling the night before. Pour it into your baking dish and bake in the morning. Perfect for holidays or weekend brunch.

Freezer: Let it cool completely, then wrap individual slices and freeze for up to 2 months. Reheat from frozen at 325°F for 20-25 minutes.

Recipe FAQs

Do you have to use milk in a frittata?

This recipe uses oat milk specifically because it is creamy without adding any flavor of its own. Use unsweetened or it will throw off the whole dish.

Can I use frozen butternut squash?

Yes! Thaw it completely and pat it dry before adding it to the egg mixture. Frozen squash holds a lot more moisture and that extra liquid will make your frittata watery if you skip that step.

What pan should I use?

This recipe is perfect for a round cast iron skillet or an 8×8 baking dish. A 9×9 works too, just start checking for doneness a few minutes earlier since it will be a little thinner.

Is dairy free feta the same as regular feta?

The flavor is very similar (salty and briny) but it does not melt the same way. Violife and Follow Your Heart are the two brands I recommend most for this recipe.

Is this frittata gluten free?

Yes! There is no flour or crust. If you are celiac, just double check that your oat milk and dairy free feta are certified gluten free.

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