Vegetable Frittata (Gluten-Free)

Naturally gluten-free, this meatless main dish is perfect for breakfast, brunch or dinner. And as it tastes delicious warm, room temperature or reheated, it is a terrific make-ahead meal. Step by step how to make a frittata, and while the flavor combinations are endless, sharing our favorite of the moment: a Mushroom, Leek & Spinach Frittata.

Gluten-Free Vegetable Frittata easy recipe
Vegetable Frittata (Gluten-Free)

Easy Recipe for a Vegetable Frittata!

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So excited for you to try this Vegetable Frittata!

It is an easy, naturally gluten-free main dish perfect for breakfast, brunch or dinner!

And as it tastes delicious warm, room temperature or reheated, it is a terrific make-ahead meal, equally perfect for a busy weekday or holiday.

While the flavor combinations are endless and you can switch up the vegetables and obviously add meat of some kind, we are sharing our favorite meatless combination of the moment — this Mushroom, Leek and Spinach Frittata which is so good!

Gluten-Free Vegetable Frittata easy recipe

What you will love about this Gluten-Free Vegetable Frittata Recipe

*Naturally gluten-free, dairy-free optional and nut-free! Perfect for many dietary needs and preferences. Also, while you could add some kind of meat, the recipe shared here is vegetarian, making a fabulous gluten-free, meatless main dish!

*Quick and easy main dish!

* Versatile! Works well for breakfast, brunch or dinner, and is equally perfect for a weekday meal or holiday brunch.

*Can be served warm or room temperature, making it a great make-ahead dish.

*Protein packed! While conceptually a frittata is similar to our crustless quiches, a frittata is more of an egg bake as it is made with more eggs and less dairy, and we make it with Greek yogurt for extra protein!

*Flavor combinations are endless! And it is a great way to use leftover roasted vegetables. We are sharing our favorite combination right now but more to come!

Gluten-Free Vegetable Frittata easy recipe

How to Make a Vegetable Frittata

First, let’s start with the fact that we love a good quiche and crustless quiche, and a frittata is quiet similar in that it is a simple, delicious and satisfying, egg-based main dish.

But what we love about a frittata is that it is more of an egg bake, using more eggs and less dairy than a quiche, and especially using Greek yogurt as the dairy as we do here, the frittata is higher protein.

Here are the basic ingredients you will need regardless of the flavor combination you choose:

Eggs

2% or full fat Greek yogurt

salt and pepper

Gluten-Free Vegetable Frittata easy recipe

We have made this vegetable frittata with so many flavor variations, and the plan is to share more here on this recipe page, but for today, we are sharing our favorite frittata flavor combination of the moment: A Mushroom, Leek and Spinach Frittata that is so incredibly delicious!

It is inspired by and adapted from Bon Appetit’s Mushroom, Leek and Fontina Frittata. We added in the spinach for extra greens, subbed 2% Greek yogurt for creme fraiche for extra protein, and subbed in Gruyere cheese because we love the flavor!

Here are the ingredients you will need:

eggs

2% or full fat Greek yogurt

gruyere cheese

parsley

baby bella mushrooms

leeks

fresh baby spinach

salt and pepper

olive oil

Gluten-Free Vegetable Frittata easy recipe

Step by Step How to Make a Vegetable Frittata

These step by step instructions are for the Mushroom, Leek and Spinach Frittata. The basic directions work for other flavor combinations but see our tips below.

One of the best things about a frittata is that is it simple to prepare!

It comes together in 5 steps:

1. Whisk together eggs, yogurt, salt and pepper until well combined and smooth.

2. Add in the gruyere (reserving a handful for the top if desired), and parsley and whisk to combine. Set aside.

3. In a 10 inch cast iron skillet, heat olive oil. Add leeks and saute until softened. Add mushrooms and saute another 8-10 minutes until softened, the add spinach and saute until just wilted. Season with salt and pepper to taste.

4. Reduce the heat to low and moving around the vegetables as needed, add an additional tablespoon of olive oil and spread so that it lightly coats the pan and sides a bit. Then spread the vegetables evenly across the pan. This extra step helps the frittata from sticking to the pan when it bakes.

5. Give the eggs a quick whisk and pour in to the hot saute pan, while the heat is still on low. It will be hot! Gently rock the pan or spread the eggs so that they are evenly distrubuted across the pan.

Pro Tip: If desired, use a fork to lift a few vegetables to the top of the egg mixture so that you see them after it is baked.

Carefully transfer to the oven and bake!

Remember the pan will be very hot when it comes out of the oven.

Let cool slightly and using a small spatula, gently lift up all the edges so that it removes from the pan easily.

Gluten-Free Vegetable Frittata easy recipe

You can either slide it onto a plate or serve it directly from the hot pan.

Gluten-Free Vegetable Frittata easy recipe

 

Either way it is a simple, delicious and satisfying naturally gluten-free main dish!

More Tips

The flavor combinations for a fritatta are endless and I plan to add more here to this recipe page over the coming months, but here are some general rules of thumb if you want to make your own frittata with a different flavor profile.

Stick with the egg: dairy ratio we provide 8 eggs: 1/3 cup milk, or 12 eggs: 1/2 cup milk for a thicker frittata. This combination gives a great texture.

Every fritatta needs some dairy, ideally with fat. Lots of recipes call for creme fraiche, sour cream or full fat milk.  We opted to make ours using 2% Greek yogurt. This gives it that creamy feel but with a little added protein that we love.

Use pre-cooked vegetables so that they release moisture and do not make the fritatta soggy.  Leftover vegetable are perfect, or if starting from scratch as we do in this recipe, cook the vegetable first.

Hope you love it!

Gluten-Free Vegetable Frittata easy recipe

For more Breakfast/ Brunch Recipes, click here.

Have you tried our:

Broccoli Cheddar Crustless Quiche

Spinach, Goat Cheese and Sun-Dried Tomato Quiche

Asparagus Leek Quiche with Potato Crust

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Recipe

 

Gluten-Free Vegetable Frittata easy recipe
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Vegetable Frittata (Gluten-Free)

This naturally gluten-free main dish is perfect for breakfast, brunch or dinner. And as it tastes delicious warm, room temperature or reheated, it is a terrific make-ahead meal. Step by step how to make a frittata, and while the flavor combinations are endless, sharing our favorite of the moment: a Mushroom, Leek & Spinach Frittata.
Prep Time22 minutes
Cook Time23 minutes
Total Time45 minutes
Course: Breakfast, Lunch, Dinner, Brunch
Cuisine: Gluten-Free, Nut-Free
Keyword: gluten-free brunch recipe, gluten-free breakfast recipe, easy vegetable frittata recipe, gluten-free vegetable frittata, mushroom leek spinach frittata
Servings: 8 servings
Author: Healthy Gluten-free Family

Equipment

  • 10 inch cast iron skillet

Ingredients

Basic Frittata

  • 8 large eggs
  • 1/3 cup 2% or full fat Greek Yogurt
  • 1/4 teaspoon salt
  • fresh pepper to taste

Mushroom, Leek, and Spinach

  • 1/2 cup shredded Gruyere cheese reserve a handful for the top as desired
  • 2 tablespoons chopped parsley, plus some for garnish
  • 2 tablespoons olive oil, divided
  • 1 large leek, sliced thin, white and light green parts, about 1 1/2 cups
  • 2 cups baby bella mushrooms, sliced thin (just under 8 oz)
  • 1 cup baby spinach, packed

Instructions

  • Preheat the oven to 350 degrees F and place a rack in the middle of the oven.
  • In a large bowl, whisk eggs, yogurt, salt and pepper until well combined and smooth. Add most of the Gruyere (reserving a handful for the top if desired), and parsley, and whisk to combine. Set aside.
  • Add 1 tablespoon olive oil to a 10 inch cast iron skillet and heat over medium heat. Add leeks and saute until softened, stirring frequently, about 5 minutes.
  • Add mushrooms and saute 8-10 minutes until soft and water evaporated.
  • Add spinach and saute until just wilting. Season with salt and pepper to taste.
  • Reduce heat to low and moving around the vegetables as needed, add additional tablespoon olive oil to the pan being sure to spread using a small spatula or your cooking spoon, so that it lightly coats bottom of pan and sides a bit. Then spread vegetable across the entire pan again.
  • Give eggs a quick whisk, then pour into hot saute pan, while heat on low. Remember the pan will be hot but gently rock pan or spread with a spatula so that is distributed evenly across the pan. Sprinkle with extra Gruyere as desired.
    Pro tip: If desired, use a fork to gently "lift" some of the mushrooms and spinach to the top of the egg mixture so that you see them well after they bake. I don't do this for a regular weekday meal but I do if serving it for brunch.
  • Carefully transfer HOT pan to the oven and bake 20-23 minutes, until just golden and center set.
    Garish with parsley. Serve hot or room temperature. Enjoy!
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

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