If you’re serving Easter brunch, this gluten free frittata is a flavorful and satisfying addition to any menu. It’s easy to scale: multiply the ingredients and bake in a larger dish to feed a crowd. Many people confuse frittatas with similar dishes such as quiche or omelettes. An omelette is folded, a quiche includes a crust, and a frittata is typically a baked or skillet-cooked egg dish with mixed-in ingredients. You can add meats, vegetables, cheeses, potatoes, or even cooked pasta to adapt the frittata to your taste. Below is a straightforward recipe and technique to help you achieve a tender, well-set frittata with a pleasing presentation. Enjoy!
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Yield: Serves 2.
A classic Italian-style frittata featuring eggs, tender spinach, sliced potatoes and a blend of cheeses. This simple, gluten free dish works well for brunch, lunch or a light dinner and can be customized with extra vegetables or cooked meats.
Ingredients:
- 3 Tablespoons extra virgin olive oil, divided
- 1 medium potato, thinly sliced (skin on or off)
- 1/2 medium yellow onion, chopped
- 2 large garlic cloves, minced
- 10 oz. frozen chopped spinach, thawed and excess water removed
- 4 large eggs
- 1 cup milk of your choosing (dairy or non-dairy)
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated (store-bought or fresh)
- Additional olive oil or gluten free cooking spray for the pan
- Salt and freshly ground black pepper, to taste
Instructions:
- Place a baking sheet on the center rack of your oven and preheat to 350°F (175°C). This helps the pan heat evenly while the frittata bakes.
- Preheat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and let it warm briefly. Arrange the potato slices in a single layer and reduce the heat to medium. Cook until the undersides are golden brown, then flip and brown the other side. Season lightly with salt and pepper while cooking. Remove the potatoes and set aside.
- In the same skillet, add the remaining oil and warm over medium heat. Sauté the chopped onion until soft and translucent, about 3 minutes. Add the minced garlic and the drained spinach and sauté for 2–3 minutes until the mixture is fragrant and heated through. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, milk, 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper, or to taste. Whisk until well combined and slightly frothy.
- Oil a cast iron skillet or a pie dish with olive oil or cooking spray. Arrange the cooked potato slices in the bottom of the pan. Pour the egg mixture over the potatoes and sprinkle the mozzarella and Parmesan evenly on top. Spoon the sautéed spinach and onion mixture around the pan, leaving a small border without vegetables so the edge can form a slight crust as it bakes. For a more mixed, traditional frittata texture, you can fold the vegetables and cheese into the egg mixture before pouring into the pan.
- Place the skillet or dish on the preheated baking sheet and bake for 30 to 35 minutes, or until the eggs are set and the top is lightly golden. A knife inserted in the center should come out clean when the frittata is done.
- Remove from the oven and let rest for a few minutes. Slice and serve warm. The frittata can be enjoyed hot, at room temperature, or chilled, and it pairs well with a simple green salad for a complete meal.
Tips and Variations
Cheese options: Use all mozzarella for a milder, creamier result or add more Parmesan for a sharper flavor. Grated or freshly shaved hard cheeses both work well.
Greens: Substitute the spinach with fresh chopped Swiss chard, kale (stems removed), or a mix of spring greens. If using fresh greens, sauté until just wilted.
Dairy swap: Replace part of the milk with cream (for example, 2 tablespoons cream + remainder milk) to make the frittata richer and more tender.
Add-ins: Fold in cooked bacon, crumbled sausage, roasted red peppers, mushrooms, or sun-dried tomatoes for variety. Make sure any added ingredients are cooked and well-drained so the frittata sets properly.
Make-ahead and storage: You can prepare the frittata a day ahead and reheat gently in a low oven or microwave. Store leftovers covered in the refrigerator for up to 3 days; reheat slices until warmed through.
Serving suggestions: Serve with a light mixed green salad, crusty gluten free bread if desired, or a side of fresh fruit for a balanced brunch plate.
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