If you want an easy breakfast recipe, this light and fluffy gluten-free frittata is a family favorite. This hearty frittata contains lots of fresh vegetables, and it is a beautiful dish to serve for breakfast or brunch. You can even use any combination of veggies you have on hand! This recipe is naturally gluten-free and has a dairy-free option! Make it in 20 minutes or less!
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This gluten free frittata makes a wonderful hearty breakfast. Use the vegetables you have on hand in your refrigerator to make this classic frittata recipe to make it your own. A frittata is very similar to an omelet, but a frittata is easier to make because you don’t have to flip the egg onto the filling.
This is the best recipe if you want a simple fluffy frittata recipe. This frittata turns out perfect every time. It is also a great budget recipe. You only need a few simple ingredients, and this breakfast recipe cooks in about 20 minutes! It is great for busy mornings!
Breakfast is one of our favorite meals of the day. Here are more delicious gluten free breakfast recipes to check out.
Allergen Information:
This recipe is gluten-free, soy-free, and nut-free. To make this frittata dairy-free, use vegan cheese like Daiya or VioLife and plant-based butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Eggs – Use size large eggs.
- Butter – You can use salted or unsalted butter.
- Cheese – This can be any flavor you have on hand. We used shredded mild cheddar.
- Leeks – I like leeks because they are milder than onion, but you can also use onion.
- Bell peppers – Feel free to use any color of bell pepper.
- Heavy Cream – I do not advise using half and half. Regular milk will also work, but the frittata will turn out fluffier if you use heavy cream.
Tips For Success
1. Really whip the eggs and heavy cream well. This will add air to the liquid and make the frittata fluffier.
2. Use any vegetables you have on hand. This is a great recipe to avoid food waste!
3. I like using a cast iron pan because it can go from the stovetop to the oven for broiling.
Step-By-Step Photos and Directions:
Step 1: Heat your cast iron skillet over medium heat with cooking oil. Add the vegetables and cook them for 5 minutes. It helps them release their water and allows the flavors to blend.
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Step 2: Next, add the eggs, heavy cream, and cilantro to a large
🔑 Sandi says: Add your seasoning now to the raw egg mixture so that it blends throughout the egg evenly.
Step 3: Pour the egg mixture into the partially cooked vegetables and cook for 8-10 minutes without stirring. When the eggs are fairly cooked, there will be no jiggle if you shake the frying pan.
For best results, use a cast-iron skillet. Sprinkle the top of the frittata with shredded cheese and place under a broiler for 2-4 minutes to melt the cheese. (Do not broil a regular frying pan because it won’t do well in the broiler.) If you don’t have a cast iron skillet, you can also bake this frittata recipe in the oven.
Oven Instructions:
Yes, you can easily bake this gluten-free frittata in the oven. Preheat the oven to 350º F. Pour the egg mixture into a greased 9×13 baking dish. Bake for 45 minutes until it is cooked through. The actual baking time can vary depending on the pan size you use, the material your pan is made of, and the altitude you live at.
Serve with homemade bread!
Serve this tasty fritatta with a couple of toasted slices of this Gluten-Free Whole Grain Bread. You may also love this served with fresh fruit and these Savory Gluten-Free Cheddar Muffins.
Frequently Asked Questions:
Frittatas are fairly foolproof, but sometimes, people end up with a runny frittata. To avoid this problem, cook the vegetables first so they release their water.
This frittata should be stored in an airtight container in the refrigerator. It will keep fresh for up to 3 days.
Yes, you can freeze a frittata. To do this, place the cooked and cooled frittata into a freezer-safe container or zip-style bag, seal the container or bag, and place it in the freezer. It will keep fresh in the freezer for up to four months. You can also make this frittata in the oven in a muffin pan. This way, you can thaw the frittata muffins for a quick grab-and-go breakfast.
More Gluten Free Breakfast Recipes:
- The whole family will love this Ground Turkey Chili Shakshuka recipe.
- If you have some time, this Gluten-Free Cheese Danish recipe is so worth making!
- Everyone will love these homemade Gluten-Free Buckwheat Pancakes for breakfast.
- Fluffy Gluten-Free Mochi Waffles.
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If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Quick and Easy Vegetable Frittata
Equipment
Ingredients
- 8 large eggs
- ⅓ cup heavy cream * see note
- 2 tablespoons fresh cilantro
- ¼ cup leeks or onion
- ⅓ cup red pepper * see note
- ⅓ cup raw corn
- ¼ teaspoon kosher salt
- ¼ cup cheddar cheese
- 1 tablespoon olive oil
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Instructions
- Preheat the oven to on the broil setting.
- In a cast iron skillet, heat olive oil over medium heat.
- Add leeks, corn, and peppers. (Again, use any vegetables you have on hand!) Saute the vegetables for 5 minutes. This helps the vegetables release their water so the frittata doesn't get runny.
- In a large mixing bowl, add the eggs, cream, cilantro, cheese, and seasoning. Whip until they are nice and fluffy. Add them to the vegetable mixture. Cook 8-10 minutes until the eggs are mostly cooked.
- Sprinkle the cheese over the frittata and then move the cast iron skillet to the oven.
- Broil the frittata for 5-8 minutes until the cheese is melted. Garnish with fresh cilantro.
- Serve hot.
Notes
- This gluten-free frittata can be customized to use all of your favorite mix-ins like bacon, sausage, tomato, any vegetables you have on-hand.
- Use heavy cream for the fluffiest frittata. Milk will also work.
- This frittata will keep up to 4 days in an airtight container. It can also be frozen in a freezer-safe container.
- To make this recipe dairy-free, use dairy-free heavy cream. So Delicious and a few other brands make this now. Also, use vegan cheese.
- You can also bake this frittata in a muffin pan for delicious frittata muffins or a 9×13 baking dish. Bake at 350º F for 20 minutes until done, and the frittata isn’t jiggly when you shake the pan.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
*This post was updated from an older 5/2017 post with more recipe details.
Can you suggest a substitute for Leeks?
Of course, you can use onion or scallion instead of the leeks, or just leave them out if you hate onion. Have a nice holiday!