Gluten-Free Homemade Frittata Recipe
A delicious and easy-to-make gluten-free frittata packed with vegetables and protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup onions, diced
- 1/2 cup cheese, shredded (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs and milk until well combined.
- Add the chopped spinach, diced bell peppers, diced onions, salt, and pepper to the egg mixture.
- Heat olive oil in an oven-safe skillet over medium heat.
- Pour the egg mixture into the skillet and cook for about 5 minutes, or until the edges start to set.
- If using cheese, sprinkle it on top of the frittata.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
- Remove from the oven, let it cool slightly, then slice and serve.
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Notes
- Feel free to customize the vegetables based on your preference.
- This frittata can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 300mg