All hail the easy peasy (literally, in this case) frittata: friend of gluten free folk and here to serve a crowd. Upon invitation to a potluck house warming brunch about a year ago, I was tasked with bringing something savory and gluten free (generally, I would have gone straight for a batch of muffins or corn bread or something delicious on the sweet side). So, after filtering through various potluck dish recipes of varying difficulty and size, the gluten free frittata appeared as the clear winner – simple, one (ish) bowl, and easy to throw (carefully) in a carrying case as I rushed out the door after realizing the 10 minute drive to my friend’s house was actually a 20 minute one. A healthy sidekick that somehow always seems more elegant served in a glass pie pan.
But what frittata to make? There were recipes that highlighted slices of sweet potato or onion, zucchini and carrots, or a melange of colorful bell peppers and broccoli. So many combinations and so little time! As it was June and summer was ripe for picking (at least somewhere south of San Francisco it was – here it was the classic fog and slight breeze we enjoy 365 days a year), I wanted to make use of lots of fresh herbs and lots of green stuff. In the end, I melded a few recipes for the eggy base and then went totally rogue for the fillers. It all came together, though, and it was a hit at the brunch.
Since then, I’ve used this as my go-to breakfast dish for visiting family and friends who are less inclined to fill up on the sugary stuff (though sometimes I just overrule them and go for the pancakes). It’s summery and sunny with a garden-worth of veggies and disks of fresh goat cheese to add a creamy, tangy spin in each bite. And the best part about the gluten free frittata? It’s like the classier option to cold pizza for breakfast – you can serve it slightly cool out of the oven or straight from the fridge the next day! Don’t forget extra fresh basil for the final touch! Looking for other breakfast ideas to complete the brunch table? Try out these fluffy and brilliantly-colored vanilla raspberry pancakes, or even our strawberry ginger snacking cake – a bit on the sweeter side but still perfect with a cup of coffee or tea! Do what tastes good!
Gluten Free Greens and Goat Cheese Frittata
Equipment
- Pie pan
- Frying pan
Ingredients
Base:
- 8 large eggs
- 2/3 Cup plain Greek yogurt
- 1/4 Cup milk
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 15 basil leaves finely chopped
- 1 sprig of thyme and 2 sprigs of parsley finely chopped
Greens:
- 1 Cup packed chopped chard
- 3/4 Cup frozen or fresh peas
- 2/3 Cup chopped asparagus
- 1 large shallot finely chopped
- 2-3 cloves garlic finely chopped
- Salt and pepper to taste
- 2 Tbsp olive oil
Topping:
- 7-8 Tbsp fresh goat cheese
Instructions
- Preheat the oven to 325° Fahrenheit, and grease a 9-inch pie with cooking spray. Prep the greens (chop the chard, asparagus, shallot, and garlic), and then on the stove top, in a large frying pan, heat the olive oil over medium-high heat. Once the pan is hot, sauté the garlic and shallots for one minute, then add in all other greens and continue to sauté for 5 more minutes until the greens are not quite cooked. Add salt and pepper to taste and take off heat immediately to cool.
- In a large bowl, whisk together the base ingredients – eggs, yogurt, milk, salt, pepper, and chopped herbs. Once blended (should be smooth and creamy), stir in the cooked greens until fully combined. Place pan in oven and bake for 10 minutes until the top is starting to set. Open oven and place the slices or spoonfuls of fresh goat cheese on the top of the frittata. Continue to bake for another 30 minutes or until frittata has puffed up and it almost completely set in the center.
- Let frittata cool before serving. Can be served warm or cold, with more fresh basil to top it off!
Tag @sisterssansgluten on Instagram if you snap a photo of your frittata!
Food photography and styling by Amelia Farber
3 Comments
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Tristan
Another awesome breakfast that’s high protein and low carb! And packed with spring veggies which I always need more of. It’s easy and indulgent but not overly-rich/fatty like other frittatas