Well… it was about time for a new brunch recipe on the blog! And an awesome and absolutely delicious one at that 😍. Meet this gluten-free vegetable frittata. Anyone who knows me knows that breakfast is my favorite meal of the day! And on the weekends, I do enjoy spending a bit more time in the kitchen making delicious food for both the people in my household, as well as friends. This recipe will fit right into the collection 😉.
What is a frittata? Frittatas translate to the word “fried”. That is because they are usually started on the stovetop and then popped into the oven for finishing (we are doing this gluten-free vegetable frittata slightly different). Frittatas also differ from omelets, in that the vegetables are mixed in straight with the eggs and not folded in a center as you tend to do with an omelet. Frittatas can be enjoyed hot or at room temperature and they are an awesome, versatile recipe in order to use up some left-over veggies.
This recipe is definitely for a larger gathering or intended to produce leftovers that can be enjoyed over the coming days. We are using small, cubed sweet potatoes as the “crust” that basically gets soft and tender whilst the frittata is baking. As I said above, a frittata is also an awesome way to use up vegetables, so treat my recipe as inspiration and then add what your fridge has to offer to your heart’s content!
Why is this Gluten-free Vegetable Frittata good for you?
Eggs
By now you may know that I am a big fan of eggs. They are not only a complete source of protein but also super nutrient-dense. They contain vitamin A, folate, potassium, several of the B-vitamins, selenium, calcium, zinc, as well as smaller amounts of vitamin D, and E. Selenium is an important micronutrient for our bodies. It can help to improve cognition, as well as our immune system. Selenium also helps to metabolize our thyroid hormones, supports DNA synthesis, and protects it from oxidative stress.
Eggs tend to be high in cholesterol but they do not adversely affect cholesterol levels in the blood (most of the cholesterol produced in our bodies comes from the liver, which would “simply” produce less of it). Said cholesterol can, however, increase the “good” cholesterol levels in our blood, which is good for our heart health. Last but not least, eggs also contain choline, an important nutrient that most of us do not get enough of in our diets. Choline is vital for our cell membranes and also a neurotransmitter for memory, mood, muscle, and other brain and nervous functions. Not too bad for such a small, mighty force, right?!
How can I adjust this Gluten-free Vegetable Frittata to my Dietary Requirements?
This recipe is gluten-free, nut-free, vegetarian. If you omit the cheese, it would also be suitable for the paleo lifestyle. Due to the eggs used in this recipe, it is sadly, not suitable for vegans.
Other Brunch Reipes on the Blog
So many awesome options to choose from 😍!!! In fact, there is an entire section on the blog “just” dedicated to brunch. Some of my favorite recipes are:
- Cinnamon Banana French Toast (can also be made into a bake by doubling the recipe, putting into an oven proof dish and baking for 30 minutes at 180 degrees Celsius – 350 Fahrenheit)
- Spicy Breakfast Bowl
- One of my friend’s absolute favorites – Breakfast Tortillas
- Delicious and Fluffy Lemon Buttermilk Pancakes
- Totally unconventional, but super yummy – Breakfast Brunch Platter
And there you have it for this week 🤗. I hope you enjoyed this easy, delicious new brunch option as much as we did! As always, please let me know how you are liking the recipe, by either commenting below and/or rating the recipe. I love hearing from you!! Happy Frittata-making everyone 😍.
Gluten-free Vegetable Frittata
Course: BrunchCuisine: ItalianDifficulty: Easy6
servings20
minutes30
minutesThis gluten-free vegetable frittata is the perfect brunch addition! It is easy to make, loaded with nutrients, and absolutely delicious.
Ingredients
1 medium 1 sweet potato (ca. 300 gr.)
1 large 1 white onion
1 1 red pepper
200 gr. 200 (baby) spinach
Pepper to taste
10 10 eggs
1 tsp 1 salt – see notes for details*
1/2 cup 1/2 (ca. 60 gr.) feta cheese (optional – but highly recommended)
Oil for frying and greasing
How to
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) on a fan setting. Pull out an oven-proof baking form (ca. 20 x 30 cm or 8 x 11 inches) and slightly grease with your oil of choice (I used coconut oil)
- Wash and cut the sweet potato into small cubes. Add to the bottom of the baking form. Note: You can also peel the sweet potatoes first if you wish, I had organic sweet potatoes and therefore did not
- Peel the onion and dice. Put a large frying pan on the stove and turn to medium heat. Add about 1/2 tsp of cooking oil (again, I used coconut oil) and add the onion along. Fry off the onion until translucent, about 5 minutes
- Meanwhile, wash and cut the red pepper and also dice. Add along to the onions and continue to fry off in order to soften a bit. Wash the (baby) spinach and add to the pan. Continue to fry until the spinach has slightly fallen in on itself. Season everything generously with pepper to your liking
- In a bowl, add the eggs and beat until combined. Add the vegetables from the frying pan, along with the salt, and mix well. Pour into the baking form, on top of the cubed sweet potatoes. Finally, crumble some feta on top. Put into the oven and bake for 30 minutes. You will notice the frittata slightly rising and turning golden. Serve immediately (or later for lunch with a side salad) and ENJOY!
Notes
- * I like my eggs a bit more on the saltier side and so used 1.5 tsp
