Gluten-Free Vegetable Frittata Recipe
This gluten-free vegetable frittata recipe will help you realize that, as fancy as the name “frittata” sounds, it is easier to prepare than you think.
- 6 large eggs
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan or Romano cheese
- ¼ cup grated cheddar or Monterey Jack cheese
- 1-2 dashes hot sauce , optional
- 2 tablespoons butter
- ½ onion , finely diced
- ½ baked potato , cooled and diced (bake potato in advance)*
- 1 cup spinach leaves
- ½ cup diced Roma tomatoes
- ¼ cup fresh basil , thinly sliced into ribbons
Preheat the oven to 375°F. Beat together eggs, salt, and pepper until just mixed. Stir in grated cheeses and hot sauce, if using, and set aside.
In a large oven-proof nonstick skillet, melt butter over medium-high heat. Add onions and cook for several minutes, stirring frequently, until onions are soft and golden brown. Add diced potato, sprinkle with salt and pepper, to taste, and stir to cook for about 2 minutes. Add spinach and tomatoes and stir until spinach is just wilted, about 1 minute.
Pour in the egg mixture so it evenly coats everything. Let sit on burner for 30-45 seconds to set edges, then put the skillet in the oven. Let bake for about 10 minutes, until the eggs are set. Watch as it cooks and remove it before it browns too much on top.
Slide the frittata out of the skillet and onto a cutting board. With a long, serrated knife, slice into wedges and serve warm. Top each slice with fresh basil.
*Alternatively, you can use 1 cup frozen shredded hash brown potatoes.
You can use any vegetables you have on hand, such as mushrooms, leeks, peppers, other greens, artichoke hearts, etc.
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