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gluten-free veggie frittata

Gluten-Free Veggie Frittata

This gluten-free veggie frittata is light, fluffy, and filled with fresh vegetables like zucchini, spinach, and cherry tomatoes. It’s simple to make, naturally dairy-free, and perfect for breakfast, brunch, or even meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Light Dinner
Cuisine: Italian-Inspired, Mediterranean-style
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • ½ cup dairy-free milk almond, oat, or coconut milk
  • 1 cup cherry tomatoes halved
  • 1 small zucchini thinly sliced
  • 1 cup baby spinach
  • 1 small red bell pepper diced
  • ½ small red onion chopped
  • 2 garlic cloves minced
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley or basil chopped
  • ½ tsp salt
  • ¼ tsp black pepper
Optional add-ins: mushrooms, broccoli, sweet potatoes, or dairy-free cheese

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9-inch oven-safe skillet or baking dish with olive oil.
  2. Cook vegetables: Heat olive oil in skillet over medium heat. Add onion and garlic, sauté for 2–3 minutes. Add zucchini, bell pepper, and spinach. Cook until softened (about 4–5 minutes). Remove from heat.
  3. Whisk eggs: In a large bowl, whisk eggs, dairy-free milk, salt, and pepper until smooth.
  4. Combine and layer: Pour the egg mixture over cooked vegetables in the skillet. Scatter cherry tomatoes and herbs on top.
  5. Bake for 20–25 minutes, until the center is set and edges are golden.
  6. Cool and serve: Let it rest for 5 minutes before slicing. Garnish with extra herbs if desired.

Notes

  • Don’t overbake or the eggs will turn rubbery. Remove from oven once the center looks set.
  • This recipe is very flexible. Use seasonal vegetables or leftovers from dinner.
  • Store in the fridge up to 4 days. Reheat gently in the oven or microwave.