Easy Gluten-Free Frittata (Dairy-Free)

Filled with sautéed vegetables, this easy gluten-free frittata is tasty and filling, and makes a delicious savory breakfast, brunch or main course. Cooked in one single skillet for ease and convenience. Totally dairy-free too!

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Frittata – An Easy and Tasty Meal

Among the most popular recipes on this blog are this amazing crustless quiche and these mini crustless quiches, and for good reason too! They’re easy to make, taste great, and come together easily!

Today’s recipe for a vegetable frittata shares the same crustless characteristics, but has even a little more ingredients (to make it an even more filling dish)!

Frittata is sort of an Italian version of an open-faced omelet, but instead of cooking the omelet on the stovetop, we’re making it in the oven.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this easy gluten-free frittata recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Oil: I like using extra virgin olive oil, but other types of vegetable oil will work too (sunflower oil, corn oil, canola oil, avocado oil, etc.)
• Veggies: I used a mix of onions, broccoli and cherry tomatoes (sun-dried tomatoes will work too), but you can use your favorite vegetables if you wish (e.g. red bell peppers, red onions, green beans, kale etc).
• Cream: I used a dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular whipping cream instead.
• Mozzarella: I used a dairy-free mozzarella cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular mozzarella cheese instead.
• Seasonings: To flavor the frittata, we’ll use ground black pepper, ground paprika and granulated garlic (garlic powder). However, feel free to add other condiments (such as onion powder, ground cayenne pepper, ground cumin, turmeric powder, etc).
• Cheddar: I used a dairy-free cheddar cheese to keep this recipe dairy-free. You may also use mozzarella cheese instead. However, if you are not lactose-intolerant, go ahead and use regular cheddar cheese or even feta cheese instead.

How to Make Gluten-Free Frittata (Step by Step):

1. Preheat Oven

Preheat the oven to 360F.

2. Sauté Onions

Heat the olive oil in a medium cast iron skillet and fry the onion for 3-4 minutes over low heat, stirring.

3. Sauté Veggies

Blanch the broccoli in boiling water for 3 minutes, then add the blanched broccoli florets and the cherry tomato halves to the cast iron skillet, and sauté for 2 to 3 minutes.

4. Whisk Eggs, Mozzarella, Cream and Spices

Mix eggs, mozzarella, cream, salt and spices in a large bowl. Whisk well to combine.

5. Pour Egg Mixture into Skillet

Pour the omelette mixture over the veggies in the cast-iron pan, using a spatula to evenly distribute the veggies.

Place the skillet in the oven and bake for 20 minutes.

6. Sprinkle Cheddar Over and Bake Some More

Add shredded cheddar on top of the frittata and bake for another 5 minutes until golden brown.

7. Slice and Serve

Slice this gluten-free dairy-free frittata and enjoy!

Dish by Dish Tips/Tricks:

• Use Veggies of Choice: I used a mix of onions, broccoli florets and cherry tomatoes, but you can also use any veggies you prefer (such as baby spinach, kale, zucchini, bell peppers, carrots, potatoes, sweet potatoes, butternut squash, etc).
• Add Protein: While this is a vegetarian version of frittata, feel free to add in some protein for a fuller meal (e.g. sautéed crumbled sausage or minced meat).
• Make Mini Frittatas: If you want to make individual portions, you can use 4 mini cast iron skillets instead of a larger cast-iron skillet. Alternatively, you can bake them in a regular muffin tin instead.
• Storing: To store, place any leftover frittata in an airtight container and store for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Other Recipes with Eggs You’ll Also Enjoy:

• Crustless Spinach Quiche (Gluten-Free, Dairy-Free)
• Mini Crustless Quiches (Gluten-Free, Dairy-Free)
• Baked Eggs with Spinach (Gluten-Free, Dairy-Free)

Gluten-Free Breakfast Recipe Ideas to Make:

Other Cast Iron Skillet Recipes:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Gluten-Free Frittata (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Filled with sautéed vegetables, this easy gluten-free frittata is tasty and filling, and makes a savory breakfast or delicious main course. Cooked in one single skillet for ease and convenience. Totally dairy-free too!

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion finely chopped
• 1 cup broccoli florets
• 6–7 cherry tomatoes, halved
• 6 eggs
• 4 tablespoons dairy-free whipping cream
• 1/2 cup dairy-free mozzarella cheese, shredded
• 1/3 teaspoon salt
• 1/3 teaspoon ground black pepper
• 1/3 teaspoon ground paprika
• 1/3 teaspoon granulated garlic
• 1/3 cup dairy-free cheddar, shredded

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat Oven: Preheat the oven to 360F.
2. Sauté Onions: Heat the olive oil in a medium cast iron skillet and fry the onion for 3-4 minutes over low heat, stirring.
3. Add Veggies: Blanch the broccoli in boiling water for 3 minutes, then add the blanched broccoli florets and the cherry tomato halves to the cast iron skillet, and sauté for 2 to 3 minutes.
4. Whisk Eggs, Mozzarella, Cream and Spices: Mix eggs, mozzarella, cream, salt and spices in a large bowl. Whisk well to combine.
5. Pour Egg Mixture into Skillet: Pour the omelette mixture over the veggies in the cast iron skillet, using a spatula to evenly distribute the veggies. Place the skillet in the oven (removing the skillet handle if its wooden, or use the skillet directly if it’s fully iron). Bake for 20 minutes.
6. Sprinkle Cheddar Over and Bake Some More: Add shredded cheddar on top of the frittata and bake for another 5 minutes.
7. Slice and Serve: Slice the gluten-free frittata and serve.

Notes

Oil: I like using extra virgin olive oil, but other types of vegetable oil will work too (sunflower oil, corn oil, canola oil, avocado oil, etc.)

Veggies: I used a mix of onions, broccoli and cherry tomatoes, but you can use other types of vegetables if you wish (e.g. red bell peppers, red onions, green beans, kale etc).

Cream: I used a dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular whipping cream instead.

Mozzarella: I used a dairy-free mozzarella cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular mozzarella cheese instead.

Seasonings: To flavor the frittata, we use ground black pepper, ground paprika and granulated garlic (garlic powder). However, feel free to add other condiments (such as onion powder, ground cayenne pepper, ground cumin, turmeric powder, etc).

Cheddar: I used a dairy-free cheddar cheese to keep this recipe dairy-free. You may also use mozzarella cheese instead. However, if you are not lactose-intolerant, go ahead and use regular cheddar cheese instead.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Main Dish
• Method: Baking
• Cuisine: Western