January 12, 2015

Perfect Brunch Frittata. {Gluten Free, Vegetarian Recipe}

Maggie Hoffman, Flickr

I don’t know about everyone else, but for me, I feel like it’s just not breakfast if there aren’t any eggs.

Eggs are really a wonderful food, packed with protein and vitamins, even vitamin D and omega-3s if you buy free range. And they keep me satisfied all day, so I don’t find myself munching in between meals or crashing from low blood sugar.

But eggs by themselves can get a little boring if you eat them day in and day out. And if you are trying to add more vegetables to your diet (a healthy idea), then a frittata is a great way to go. Frittatas are easy and quick, perfect for breakfast or brunch time meals and oh-so good for you. Here is how to make my favorite version.

Here’s what you’ll need to make approximately four servings:

  • 4 eggs
  • 1 cup spinach, washed, dried and chopped
  • 2 small red potatoes, thinly sliced
  • 1 glove of garlic, minced
  • 1 cup Asiago or Parmesan cheese
  • 1 tbsp basil
  • 1 tsp olive oil
  • salt and pepper to taste

To start, place the minced garlic, sliced potatoes and oil in the bottom of a skillet and turn the heat on high. Saute for about six minutes or until the potatoes are starting to become tender.

Meanwhile, in a large glass bowl, stir together the eggs, cheese, spinach, basil, salt and pepper.

Add the egg mixture to the pan and let it sizzle for two minutes, then turn the heat to low. At this point, if you’re like me and don’t have a skillet that I can pop straight into the oven, just cover the skillet and allow the frittata to cook all the way threw on the stove. This will take about five to seven minutes. If you do have an oven safe skillet, pop it into the oven at 375 degrees for five to seven minutes or until the eggs firm up in the pan.

When it’s ready, take it out of the pan and slice it into fourths. Now, all that’s left is to dig in.



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Author: Kathryn Muyskens

Editor: Catherine Monkman

Photo Credit: Maggie Hoffman/Flickr

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