Gluten-Free Vegetable Frittata
By the Gluten Free Recipes team ·
This vibrant frittata bursts with the fresh flavors of colorful vegetables, all bound together by a creamy, savory egg custard. It's a satisfying and naturally gluten-free way to start your day or enjoy a light meal.
At a glance: This easy breakfast recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 9 ingredients — including eggs, milk, salt — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Vegetable Frittata: When preparing this breakfast recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Vegetable Frittata: This recipe is naturally gluten-free, relying on eggs and vegetables as its base. Always ensure your dairy products and any other processed ingredients are certified gluten-free.
Ingredients
- 6 large eggs
- 0.25 cup milk
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup diced bell peppers (any color)
- 1 cup baby spinach
- 0.5 cup cherry tomatoes, halved
- 0.5 cup shredded cheddar cheese
- 2 tbsp olive oil
Instructions
- 1
Preheat your oven to 375°F (190°C) so it's ready for baking. This ensures even cooking for your frittata.
- 2
In a medium bowl, whisk together the 6 large eggs, 0.25 cup of milk, 0.5 tsp of salt, and 0.25 tsp of black pepper until well combined and slightly frothy. This creates the base for your savory custard.
- 3
Heat 2 tbsp of olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the 1 cup of diced bell peppers and sauté for about 3-4 minutes until they begin to soften and become fragrant. Then, add the 1 cup of baby spinach and cook for another 1-2 minutes, stirring gently, until it wilts down.
- 4
Scatter the halved cherry tomatoes evenly over the softened vegetables in the skillet. Carefully pour the whisked egg mixture over the vegetables, ensuring it covers them evenly. Sprinkle the 0.5 cup of shredded cheddar cheese over the top of the egg mixture.
- 5
Transfer the oven-safe skillet to the preheated oven. Bake for approximately 15-18 minutes, or until the frittata is set in the center and the cheese is melted and lightly golden. You can test for doneness by gently shaking the pan; the center should not jiggle. Let it cool slightly for a few minutes before slicing into wedges and serving warm.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
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