Gluten-Free Cheesy Veggie Frittata
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!
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?
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
- 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
- Pre-heat your oven broiler. Set it to the highest setting.
- Pre-heat an oven-safe pan or iron skillet on your stove top. Once heated, add 3 tsp of olive or grape seed oil.
- 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.
- Add the mushroom, tomato, and Swiss chard. Toss everything.
- 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.
- In a bowl, scramble 2 eggs with 2 tbsp of milk.
- 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.
- Place the pan or skillet in the oven, under the broiler for about 3-minutes: or until the frittata has lightly browned on top.
- 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!