An easy recipe for a Gluten-Free frittata. Frittatas are an easy, versatile, and delicious savory meal for breakfast or any time of day! This easy Gluten-Free breakfast recipe also has a dairy-free option. 

Frittata {Gluten-Free, Dairy-Free options}

Frittatas are among the easiest, most versatile meals you can make. They are great for breakfast, brunch, and even a light lunch or dinner. They can be filled with any combination of meat, cheese, and vegetables you like. It’s also easy to make a frittata gluten-free by ensuring all the fillings are gluten-free. This easy gluten-free breakfast recipe also has a dairy-free option.

You can see just how easy this frittata is to make in the detailed recipe step-by-step photos.

Ingredients In a Gluten-Free Frittata

• Eggs: The star of this dish. They add savory flavor, texture, and protein. They also bind all the other ingredients together. 
• Milk: When combined with eggs, it adds creaminess to the frittata and gives it a custardy custard texture rather than scrambled eggs. 
• Cheese: Adds more creaminess and flavor. Depending on the type of cheese and the size added, it can melt into the custard or create a texture contrast. I used feta cheese.
• Cooking Oil: Ensures the eggs don’t stick to the bottom of the pan and come out in clean slices. You can also use melted butter in this recipe if desired. 
• Vegetables and Other Fillings: Add flavors, texture, and contrast to your Frittata. Some vegetables can be added to the custard filling raw (like the ones I used), but in most cases, it’s best to pre-cook the vegetables so they are soft enough to eat and don’t release too much moisture.
• Salt: Helps balance and enhances all the flavors of the dish.
• Pepper: For seasoning purposes only.

How To Make a Frittata 

• Preheat the oven to 350ºF. Whisk together the eggs, milk, salt, and pepper in a large bowl. Set the eggs aside. (Photos 1 & 2)
• Dice the onion and set aside.
• Heat a 10-inch oven-safe skillet over medium heat. Add the cooking oil and saute the diced onion until soft and translucent. (Photo 3)
• While the onion cooks, roughly chop the spinach and slice the grape tomatoes in half.
• Add the chopped spinach and sliced tomatoes to the skillet. Quickly stir to combine with the onions without cooking or wilting the spinach. (Photos 4 & 5)
• Immediately pour the egg mixture over the vegetables. (It’s okay if the eggs don’t fully cover the vegetables.) Top the egg mixture with crumbled cheese. (Photo 6)
• Let the frittata continue cooking over medium heat until the eggs are set around the edges (about 3 minutes).
• Transfer the frittata to the oven and bake until the eggs are set in the center but still wobble slightly (about 15 minutes, but the total bake time will vary). The frittata will continue to cook as it cools in the hot pan, so avoid overcooking it at this step.
• Remove the frittata from the oven. Let the frittata cool for 5 minutes before slicing and serving. If the frittata is not fully set when you try to slice it, return it to the oven for another 2-3 minutes.

Tips For Making The Best Frittata 

• Use a cast iron skillet if you have one. (I suggest a smaller, 8” skillet. Double the recipe and increase the baking time, using visual cues as a guide if you want to use a larger skillet.) If you use another type of skillet, double-check to ensure it is oven-safe (Do not use pans with plastic handles, connectors, or Teflon coating!) 
• Cooking oil is your friend! Even with a well-seasoned cast iron skillet, a thin layer of cooking oil will ensure the eggs don’t stick to the pan and the frittata comes out in clean slices. 
• Opt for full-fat dairy and cheese. Higher-fat dairy will add extra creaminess to your frittata without balancing the ratio of ingredients. (For dairy-free options, scroll down to that section of the blog post.)
• Consider the best way to add each vegetable or mix-in to your frittata:
  • Vegetables: Some veggies (like the spinach and fresh cherry tomatoes I use in this basic recipe) can be added to the frittata egg mixture raw; many vegetables must be pre-cooked before they are added to the filling. In some cases, the goal is to reduce the extra moisture you add to the frittata filling. In others, it ensures the vegetables will be soft enough to eat when the quick-cooking egg mixture sets. Roasting vegetables is a great way to accomplish both! 
  • Dairy/Cheese: Depending on the type of dairy you use, you may want to whisk it into the egg mixture or add it separately. Some cheeses are better shredded (and will melt into the frittata filling), while hard or crumbly cheese like feta and cotija will maintain their shape and add texture contrast. 
  • Meats: Smoked meats and deli meats can be sliced up be added directly to the filling before baking. However, searing them in a skillet to make them crispy adds flavor. Any other meat type should be fully cooked before adding it to the filling. Make sure to cut the meat into bite-sized pieces.

What is a Frittata?

Frittata is a popular egg dish mixed with dairy and fillings like vegetables, meats, and cheeses and cooked slowly over low heat until fully set. The name comes from the Italian word “friggere,” meaning “fried.” The flavor and texture of a frittata are between an omelet and a quiche. To make a classic frittata, the ingredients should be added in a specific ratio to ensure success: 

• 6 eggs
• ¼ cup dairy
• 2 1/2 cups of cheese, vegetables, and other fillings

Frittata v. Omelet

What’s the difference between an omelet and a frittata? The biggest differences are the size, cooking method, and how the fillings are added. 

• Serving Size: Frittatas typically serve at least six people and can be eaten warm or at room temperature. Omelets usually serve just one person and are best eaten after they are made. 
• Cooking method: A frittata should be cooked slowly at a low temperature, and they are typically started on the stovetop and finished in the oven. Omelets, like scrambled eggs, are cooked over high heat completely on the stovetop and are stirred often to prevent the eggs from burning. 
• Adding the fillings: When making a frittata, the egg mixture should not be stirred once added to the pan, which suspends the fillings throughout the entire frittata. Fillings are added to an omelet once the eggs are nearly finished cooked, and one side of the egg is folded over the fillings to hold them in a place like a pocket. 

Frittata v. Quiche

A frittata is also very similar to a quiche (or crustless quiche!). Still, there are a few noticeable differences, including adding a pie crust, the ratio of eggs and dairy (which affects the flavor and texture), and the cooking method. 

• Pie Crust: Frittata is usually cooked directly in a skillet without a pie crust. Making a quiche typically involves a pie crust (but it can also be made without one!). The pie crust used for quiche is partially cooked in the oven before the egg mixture, and fillings are added, and then baked again to cook the egg mixture and brown the crust.
• Egg/Dairy Ratio:  While both frittata and quiche contain a mix of egg and dairy, the amounts of both differ slightly and affect the flavor and texture. Frittatas contain more eggs and less dairy, which makes them creamy but still with a texture more similar to scrambled eggs. Quiche fillings contain fewer eggs and more dairy (usually 1 cup of milk or cream for every 4 eggs), making their texture more custardy than eggy. 
• Cooking Method: Frittatas are typically made on the stovetop and finished in the oven. Quiches are typically fully baked in the oven. 

Ways to Cook a Frittata: Stovetop, Oven & Hybrid

This recipe uses a stovetop-to-oven hybrid method to make a frittata. However, frittatas can also be cooked entirely in the oven or stovetop. 

• Stovetop-to-Oven Hybrid Method: This is the easiest way to cook a frittata perfectly without overcooking the eggs on the bottom of the pan. It’s also the best method if you need to cook some of the fillings before the egg mixture is added to the skillet.
• Stovetop Method: To cook entirely on the stovetop, keep the heat source low and gently cook the mixture until the eggs are fully set in the center. Avoid covering the pan to set the egg mixture since this will add unwanted moisture to the frittata. 
• Oven Method: If all the fillings in your frittata are pre-cooked, and you don’t need a stovetop burner,  you can easily cook the dish in the oven! Preheat the skillet in the oven, and carefully add the fillings and egg mixture (especially if using a cast iron skillet). Then follow the visual cues described in the recipe below.

How to Avoid Overcooking Your Frittata

It’s very important not to overcook your frittata. Read the visual cues on the recipe card and watch your Gluten-Free Fritata while it bakes in the oven. It all happens very quickly! Overcooked eggs develop a rubbery texture and expel moisture. There is no real way to fix a frittata once it has overcooked.

How to Make a Frittata with Potatoes

While our Frittata recipe does not include any potatoes, they are a wonderful vegetable to add to this dish! However, adding potatoes or sweet potatoes to your Gluten-Free Frittata is trickier than other vegetables. Here are some tips for adding potato to your frittata:

• Potatoes should be well-seasoned and fully cooked before adding to the frittata filling. 
• I’d suggest peeling and chopping the potatoes in very small dice. To cook them, toss in oil and seasonings and roast them in the oven. Alternatively, saute them with butter and seasonings in the skillet and transfer them to a paper towel-lined plate before cooking the onion. 
• To use frozen hashbrowns or shredded potatoes, thaw them completely and squeeze out as much water as possible before cooking them (like making latkes). 
• Rather than adding them directly to the filling, consider serving a potato dish like Gluten-Free Scalloped Potatoes or hashbrowns to complete the meal. For more serving suggestions, see the section below. 

More Frittata Filling Combinations to Try: 

• Broccoli, cheddar, bacon
• Ham, Swiss, bell pepper/potato
• Sausage, sundried tomato, and cheese
• Sauteed onion and mushrooms
• Western omelet style
• Portobello mushroom and goat cheese
• Zucchini and corn
• Kale and chorizo
• Roasted red pepper and feta
• Gruyere cheese, caramelized onions, and roasted sweet potatoes 

Which flavor combinations might you try? Have fun customizing your favorite frittata fillings.

What to Serve with a Frittata

This frittata is great no matter what time of day! Not just for breakfast or brunch, frittatas also make for a lovely lunch or a quick and easy dinner! If serving as a classic, savory breakfast or brunch main dish, it’s great with a simple fruit salad and a starchy potato side like Loaded Bacon Ranch Potato Salad or Gluten-Free Scalloped Potatoes. Complete your breakfast or brunch buffet with sweet breakfast favorites like Easy Gluten-Free Cinnamon Rolls, Easy Gluten-Free Blueberry Muffins, or Gluten-Free Danish. 

For lunch or dinner, serve with a simple side salad, Creamy Italian Pasta Salad, or a warm bowl of Gluten-Free Tomato Soup. and Gluten-Free Foccacia for dipping. For more options, check out all of Mama’s Gluten-Free Side Dishes.

How to Store and Reheat a Frittata

This Frittata can be served warm or cold but is best served fresh. Refrigerate the leftovers tightly wrapped for up to 4 days. I’d suggest eating the remaining slices cold the following day. Reheat in the microwave on low power in small intervals to avoid overcooking the eggs. 

Can You Make Frittata Ahead of Time?

You sure can! Cool the frittata on the counter, cover it, and then refrigerate. To reheat the frittata, cover the frittata with foil and bake for about at 350°F for 15-20 minutes, or until just heated.

Can I Freeze a Frittata?

Frittata can be easily frozen as well. Once the frittata has completely cooled, cover it tightly with aluminum foil and freeze it for up to 3 months.

Ingredient Substitutions for Frittata

I tested this recipe with dairy-free and vegan ingredient substitutions.

For Dairy-Free: Frittata can be easily made dairy-free as well. Most of my family is also dairy-free (including me), so I always try and have a dairy-free option for all of my recipes. 

• Milk: I used unsweetened almond milk for the dairy-free version of this recipe. If possible, reach for an unsweetened, full-fat/extra creamy alternative milk. 
• Cheese: Feel free to omit the cheese, use a dairy-free cheese alternative (I like Violife Just Like Cheddar Shreds), or replace it with the same amount of vegetables, or another filling, following the ratio of ingredients described above to ensure success. 

Frittata

Frittatas are an easy, versatile, and delicious savory breakfast recipe, but they are great served or any time of day! (I love breakfast for dinner!) This easy gluten-free breakfast recipe also has a dairy-free option. They can be filled with any combination of meat, cheese, and vegetables you like. It’s also easy to make a frittata gluten-free by ensuring all the fillings are gluten-free. This easy breakfast recipe also has a dairy-free option.

More Gluten-Free Breakfast Recipes To Try!

• Gluten-Free Quiche {Dairy-Free Option} 
• Gluten-Free Breakfast Casserole {Dairy-Free Option} 
• Eggs Benedict Casserole {Gluten-Free, Dairy-Free Option} 

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