Spring Dairy-Free Frittata with Radishes and Scallions
Prep time
Cook time
Total time
Serves: 8-10
  • 10 large eggs
  • ½ cup So Delicious Dairy Free Original Culinary Coconut Milk (not lite)
  • 2 teaspoons salt, or more to taste
  • 2 teaspoons black pepper
  • 1 tablespoon dried thyme
  • 16-ounce bag of radishes, rinsed and thinly sliced
  • 1 bunch scallions, chopped
  • 2 tablespoons refined coconut oil
  • 6 cups leftover cooked spaghetti (from 12 oz dried – use gluten free noodles, if needed)
  • 2 tablespoons olive oil
  1. Beat eggs, coconut milk, salt, pepper and thyme.
  2. Heat coconut oil over medium-high heat in an oven proof 12-inch skillet with at least 3 inch sides. Add radishes and saute for 4 -5 minutes. Pour ½ cup of water over radishes, lower heat to medium and simmer radishes until all water evaporates and radishes are cooked through and soft, about 5 minutes.
  3. Add 2 tablespoons olive oil to the pan and add scallions. Saute the radishes and scallions together over medium heat for 1 minute. Add pasta and egg mixture. Incorporate all ingredients. Cover and cook over medium heat until bottom of frittata is set and eggs firm up, about 6-7minutes. Check every now and then - Lower heat if it seems sides and bottom are browning to quickly.
  4. Place under broiler for 3-5 minutes to brown top. Let cool at least 15 minutes. Cut into wedges to serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pasta-dairy-free-frittata