Gluten-Free Cheesy Veggie Frittata

Gluten-Free Vegetarian Frittata Recipe

One of my all time favourite things to eat on a leisurely Sunday is the ever versatile, Frittata.

I learned how to make frittatas from my wonderful, chefy man: along with a slew of other crazy, amazing skills in the kitchen.

This recipe is one that will not only impress your palette; it will impress anyone who graces you with a visit to your kitchen table.

Frittatas are quite and easy. You can put any sort of veggie, mushroom, onion or legume into them. Do you find that you have a bit of this and little bit of that, in your fridge? Just toss it in an oven-safe pan, saute everything until it’s tender, add two eggs, scrambled, and your almost done!

Gluten-Free Vegetarian Frittata Recipe

Making a frittata will take you about 15 minutes. When I have visitors, I like to make 3 different frittatas to please any eating style: vegetarian, non-dairy, or meat-eater.

Since it’s Easter this weekend — a holiday here in Canada — why not try this recipe for Sunday brunch?

Gluten-Free Vegetarian Frittata RecipeGluten-Free Vegetarian Frittata RecipeGluten-Free Vegetarian Frittata Recipe

Here’s what you need:

      • Turn your oven broiler on high
      • An oven-safe pan or iron skillet
      • 3 tsp of olive oil or grape seed oil
      • 1/2 yellow onion, sliced
      • 1 large Portobello mushroom, chopped
      • 2 large handfuls of chopped Swiss chard (kale or spinach are good, too)
      • 1 small tomato, chopped
      • A handful of grated cheddar cheese (optional: leave out if you’re dairy-free)
      • 2 eggs
      • 2 tbsp of milk (optional: leave out if you’re dairy-free)
      • 2 pinches of salt and pepper

Gluten-Free Vegetarian Frittata Recipe

Gluten-Free Cheesy Veggie Frittata
Prep time

Cook time

Total time


Such a delicious breakfast or dinner. Fritattas are very versatile.
Serves: 2

  • 1/2 sweet Vidalia onion
  • 3 Swiss chard leaves
  • 6 mushrooms
  • 2 eggs
  • 2 tbsp of milk or water
  • 2 tbsp of oil
  • Parmesan cheese
  • salt
  • pepper

  1. Pre-heat your oven broiler. Set it to the highest setting.
  2. Pre-heat an oven-safe pan or iron skillet on your stove top. Once heated, add 3 tsp of olive or grape seed oil.
  3. Add the sliced onion to the pan. Turn the heat down to medium temperature. Toss the onions around in the pan, until they are lightly browned.
  4. Add the mushroom, tomato, and Swiss chard. Toss everything.
  5. Add two pinches of salt and pepper. Cook the veggies for about 4-minutes. Taste the leafy greens to make sure that they are cook before proceeding.
  6. In a bowl, scramble 2 eggs with 2 tbsp of milk.
  7. Once the veggies are cooked, evenly pour the scrambled eggs on top of the veggies. Then, sprinkle the top of the eggs with the cheese.
  8. Place the pan or skillet in the oven, under the broiler for about 3-minutes: or until the frittata has lightly browned on top.
  9. The frittata will puff slightly in the oven, and the cheese will melt and become brown. Slice the frittata into wedges, and serve with a green salad or roasted potatoes and gluten-free, while grain toast.


Happy Sunday brunch!

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