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Gluten-Free Vegetable Frittata with Herbs

Gluten-Free Vegetable Frittata with Herbs

Breakfast
Prep Time
15min
Cook Time
30min
Servings
4
Calories
325
Chef's Note

For the most evenly cooked frittata, make sure your skillet is fully heated before adding ingredients. If you don't have an oven-safe skillet, you can start the frittata on the stovetop in a regular pan, then carefully transfer the mixture to a greased pie dish before baking.

Tags
breakfast
gluten-free
vegetarian
eggs
vegetables
herbs
high-protein
one-pan
baked
healthy
Ingredients

  • 8 whole large eggs

  • 1/4 cup milk (dairy or unsweetened almond milk)

  • 1 medium yellow onion

  • 1 medium red bell pepper

  • 1 small zucchini

  • 2 cups baby spinach

  • 1 cup cherry tomatoes

  • 2 tablespoons olive oil

  • 2 tablespoons fresh chives

  • 2 tablespoons fresh basil

  • 1 tablespoon fresh thyme

  • 1/3 cup goat cheese

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon red pepper flakes

  • 1 medium avocado

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Dice 1 medium yellow onion, 1 medium red bell pepper, and 1 small zucchini into 1/2-inch pieces. Slice 1 cup of cherry tomatoes in half. Chop 2 tablespoons each of fresh chives and basil, and 1 tablespoon of fresh thyme.

  • 3

    In a large bowl, whisk together 8 eggs, 1/4 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes until well combined.

  • 4

    Heat a 10-inch oven-safe skillet over medium heat. Add 2 tablespoons of olive oil.

  • 5

    Add the diced onion to the skillet and sauté for 3-4 minutes until translucent.

  • 6

    Add the diced bell pepper and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.

  • 7

    Add 2 cups of baby spinach to the skillet and cook for 1-2 minutes until wilted.

  • 8

    Arrange the halved cherry tomatoes evenly across the vegetable mixture.

  • 9

    Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the chopped herbs over the top.

  • 10

    Crumble 1/3 cup of goat cheese over the egg mixture.

  • 11

    Cook on the stovetop for 3-4 minutes until the edges begin to set.

  • 12

    Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the frittata is set in the center and lightly golden on top.

  • 13

    Remove from oven and let rest for 5 minutes before slicing.

  • 14

    Slice 1 medium avocado and serve alongside the frittata for a nutritious accompaniment.

  • 15

    Cut the frittata into wedges and serve warm.

Nutrition Information (per serving)
325
Calories
19g
Protein
12g
Carbs
24g
Fat
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