Vegetable Frittata

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.

- Eggs - Greek yogurt - Gruyere cheese - Parsley - Baby bella mushrooms


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

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 sauté until softened, stirring frequently, about 5 minutes.

Add mushrooms and sauté for 8–10 minutes until soft and water has evaporated.

Add spinach and sauté until just wilting. Season with salt and pepper, to taste.

Swipe up for the full recipe!

Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.