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!
Ingredients
- 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
Instructions
- Preheat Oven: Preheat the oven to 360F.
- Sauté Onions: Heat the olive oil in a medium cast iron skillet and fry the onion for 3-4 minutes over low heat, stirring.
- 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.
- Whisk Eggs, Mozzarella, Cream and Spices: Mix eggs, mozzarella, cream, salt and spices in a large bowl. Whisk well to combine.
- 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.
- Sprinkle Cheddar Over and Bake Some More: Add shredded cheddar on top of the frittata and bake for another 5 minutes.
- 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
