Frittata

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Light and savory gluten-free frittata is easy and quick to make. Frittatas are simple, versatile, and a deliciously savory meal. They’re perfect for meal prep and feeding a crowd for brunches.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Brunch, Dinner, Lunch, Main Course

Cuisine: American, Italian

Keyword: frittata, gluten free dairy free frittata, gluten-free frittata

Servings: servings

Author: Sabine Venier

Ingredients

6 large eggs
1/4 cup milk For dairy free, use an unsweetened/full-fat alternative milk perfer almond milk.
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil*
1 yellow onion
2 cups fresh spinach about 4 ounces
1 pint grape tomatoes
1/4 cup feta cheese crumbles** For dairy-free, omit the feta cheese or replace it with a non-dairy option like Violife Just Like Cheddar Shreds.

US Customary - Metric

Instructions

Preheat the oven to 350ºF.
Whisk together the eggs, milk, salt, and pepper in a large bowl. Set the egg mixture aside.
Dice the onion and set aside.
Heat an oven-safe skillet over medium heat. Add the cooking oil. Saute the diced onion until soft and translucent.
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.
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 feta.
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.

Notes

*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.

**I used feta cheese but I also love cotija, goat cheese, or a shredded cheese blend.

**If using a non-cast iron skillet, double-check to ensure it is oven-safe (Do not use pans with plastic handles, connectors, or Teflon coating!)

Nutrition