A frittata is an egg based Italian dish similar to an omelette or crustless quiche or scrambled eggs to which you add ingredients like meat, cheese or vegetables. I decided to make this gluten and dairy free frittata as part of my work week meal prep. This frittata is chock full of delicious and fresh veggies and it is delicious. A gluten and dairy free frittata is easy enough to make and is a great addition to your recipe repetoire.
When making this gluten and dairy free frittata I recommend the best quality eggs you can find. A frittata is very egg heavy and as such it is important that they impart a nice flavour.
Gluten and Dairy Free Frittata Recipe
3-4 cloves garlic, crushed
1 medium sized yellow onion, diced
1 tbsp olive oil
2 medium potatoes, thinly sliced width wise
2 yellow peppers, chopped
1/2 head broccoli, chopped into bite sized pieces
125 gr cherry tomatoes, cut in half
1/4 tsp smoked sweet paprika
1/8 tsp fresh cracked pepper
1/2 tsp mixed herbs
Generous pinch of sea salt
On a wax paper lined spring form of 29cm layout the thinly sliced potato slices. You can us the below picture for reference. Make sure the sides are well greased with olive oil to avoid the eggs sticking. Set this aside.
In a large frying pan add the olive oil and heat on medium. Add in the onion and garlic and saute until browned. Once browned add in the yellow peppers and broccoli set the lid on top and steam for 3-5 minutes. Once done you can set aside to cool.
In a large bowl whisk together the eggs, paprika, pepper, herbs and salt until it becomes a light and fluffy mixture. Fold in the remaining vegetables and then pour into the spring form. For my frittata I decided to lay the cherry tomato segments on top to form a pattern (I am basic like that).
Bake in the middle of a 200c oven for 30-35 minutes until the vegetables peaking out have browned. If you stick a knife in the frittata no egg should ooze out.
Once done let cool for 5 minutes in the spring form and then remove. You can either serve immediately or keep in the fridge in a sealed container for up to 5 days. I swear frittata tastes better after a day as the flavours have time to develop.
This dairy free frittata is also super easy to customise. You can also add different vegetables like cauliflower, carrots, kale etc in place of what I have used. Want to make it spicy? Add in some thinly sliced chilies. There are so many great variations you can try. Let me know how you like your frittata.