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Gluten Free Frittata

This gluten free frittata is filled with loads of nourishment from the large amounts of greens including broccoli and spinach to the high quality protein in the eggs, milk, and cheese. It is also filled with lots of flavor from the caramelized onions and cheesy goodness. This is such a balanced meal that can be served throughout the week, on the weekends for a special Saturday brunch, or at breakfast for dinner with friends.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Breakfast
Servings 6 slices

Equipment

  • 1 cast iron skillet 10 inch

Ingredients
  

  • 8 eggs cracked
  • ½ cup milk grass fed, organic
  • 2 garlic cloves minced
  • ½ teaspoon salt
  • 5 twists ground pepper
  • 1 cup organic shredded cheddar cheese
  • 1 tablespoon avocado oil or other cooking oil
  • 1 small yellow onion diced
  • ⅓ cup filtered water
  • 2 cups broccoli florets copped very small
  • 2 cups organic baby spinach chopped
  • ⅓ cup green onions thinly sliced

Instructions
 

  • Preheat the oven to 425 °F & prepare all ingredients.
  • Using a large bowl, whisk together the eggs, milk, ¼ teaspoon of salt, cracked pepper, and ½ cup of cheese.
  • Heat a 10 inch cast iron skillet using avocado oil or other cooking oil (olive oil is not necessarily an ideal cooking oil). Add diced onions and stir until oil covers the onions. Stir frequently and cook until the onion is translucent and tender.
  • Add broccoli florets and water. Cover with a lid or sheet pan and cook for 2-3 minutes. The broccoli should be bright green and tender.
  • Uncover the skillet and add chopped spinach, garlic, green onion, and remaining salt. Stir until spinach has wilted. This does not take long.
  • Evenly spread and disperse the mixture across the base of the skillet.
  • Whisk the egg mixture again and pour over the greens mixture into the skillet.
  • Top the egg mixture with the remaining cheese.
  • Cook until you jiggle the pan and see that the middle of the egg is just barely set (12-15 minutes). When my frittata was done it had a nice big golden bubble on the top!
  • Let the frittata sit for 5-10 minutes. But don’t let it get cold! Frittata is best eaten right away, though it does keep quite swimmingly in the refrigerator!

Notes

Slicing: See slicing methods above under Slicing - Reheat frittata using the same cast iron.
Reheating: I actually made this gluten free frittata the morning of a breakfast for dinner with friends. Once the skillet cooled, I chilled it in the refrigerator until I was ready to reheat it for dinner. I heated it on 350 for about 10 minutes. Make sure to keep an eye on it so it doesn’t burn!
Keyword gluten free frittata