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+ servings
A cooked frittata in a cast iron skillet.

Quick and Easy Vegetable Frittata

Sandi Gaertner
This deliciously light and fluffy frittata makes a wholesome breakfast in 20 minutes. Use any vegetables you have on hand. There is also a dairy-free option.
4.85 from 13 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 6 slices
Calories 191 kcal

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Equipment

  • Cast iron skillet

Ingredients
  

  • 8 large eggs
  • cup heavy cream * see note
  • 2 tablespoons fresh cilantro
  • ¼ cup leeks or onion
  • cup red pepper * see note
  • cup raw corn
  • ¼ teaspoon kosher salt
  • ¼ cup cheddar cheese
  • 1 tablespoon olive oil

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.
    Cooking vegetables in a cast iron skillet.
  • 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.
    Eggs, cream, and herbs in a bowl, ready to mix.
  • 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

  1. 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.
  2. Use heavy cream for the fluffiest frittata. Milk will also work.
  3. This frittata will keep up to 4 days in an airtight container. It can also be frozen in a freezer-safe container.
  4. 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.
  5. You can also bake this frittata in a muffin pan for delicious frittata muffins or a 9x13 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 191kcalCarbohydrates: 4gProtein: 9gFat: 15gSaturated Fat: 6gCholesterol: 241mgSodium: 216mgPotassium: 133mgFiber: 1gSugar: 1gVitamin A: 652IUVitamin C: 1mgCalcium: 78mgIron: 1mg
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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.