I’m excited to share this gluten free breakfast frittata recipe. My favorite breakfast ingredient has always been (and will always be) eggs. I prefer eggs soft scrambled or used in omelettes/frittatas, but they are so versatile. You can cook them in many different ways, and they’re a great protein source.
Eggs are naturally gluten free, meaning us celiacs can enjoy them in gluten free breakfasts or brunches without fail! A lot of traditional breakfast foods do contain gluten (breads, pastries, sandwiches, etc.) so I’m happy that eggs are safe to eat. Tasty seasonings and fresh add-ons (like vegetables, cheeses, and the like) are key to making eggs super delicious.
A frittata is a traditional Italian egg dish that often includes these tasty seasonings and fresh add-ons. Frittatas are relatively similar to classic omelettes or quiches (sans the crust). My take on a breakfast frittata is delicious, quick, and easy – you can cook this on your stovetop rather than in the oven.
Before I get to the gluten free breakfast frittata recipe, I have to be honest: I used to hate breakfast. Crazy, I know. To this day, I’ve made a total 180, but in the past, eating early in the morning used to feel like a chore. I’d try to get in some nutrients before my school day started, but eating at early hours would make me feel nauseous. It was not fun at all.
In hindsight, this was before my celiac diagnosis, and I was likely eating a lot of gluten in that cereal. I bet there was a correlation between what I was eating and how I was feeling.
I’m so glad that I enjoy breakfasts a million times more now. I especially love when I am able to cook dishes like this one. Eating a frittata feels luxurious, like eating a fancy brunch. This particular recipe is so tasty – you’ll love it.
This frittata features eggs, greens, cheese, sauce, and sausage (see specific details in recipe at the end of this page). However, the combinations you can use are endless.
Feel free to substitute other cheeses (or make it dairy free!), vegetables, or proteins. You can even add more ingredients to my recipe below if you want to enjoy a different flavor profile…I think that adding sun-dried tomatoes, red peppers, fresh basil, or different cheeses would all make for awesome add-ons.
As I mentioned, to save time, I make this frittata on the stovetop instead of putting it in the oven. When using this method, just be sure to use a nonstick pan/cooking spray! Otherwise, your meal can easily burn and stick to the pan, leading to a relatively messy cleanup. Avoid that at all costs 🙂
I hope you love this recipe as much as I do! It’s really great for when you want to enjoy a protein-filled breakfast but also want to incorporate some veggies. I love Italian flavors in anything – truly – and these flavors pair nicely with eggs as well. This is great to enjoy on your own, but you could double or triple the recipe to serve guests as well. Enjoy!
Easy Gluten Free Breakfast Frittata
Equipment
- Sauce pan to cook the frittata
Ingredients
- 2 eggs
- 1 egg white
- 3 links Italian sausage breakfast sausage works as well
- 1 handful Tuscan kale
- 1 tbsp coconut milk for richer flavor!
- 1/2 cup mozzarella cheese omit if dairy free
- 3 tbsp tomato basil sauce
- 1 tbsp oregano
- 1 tbsp black pepper
Instructions
- Crack two eggs and one egg white into a bowl with 1 tbsp coconut milk. Whisk together and add to a pan on low to medium heat.
- Chop up about a handful of Tuscan kale after washing thoroughly (or buy it pre-chopped). Next, cut three sausage links into smaller pieces. Add both the kale and sausage to the eggs that are cooking.
- Let the eggs/kale/sausage cook on the pan. Do not flip the mixture; just let it cook where it is. This will allow the mixture to take on a frittata texture, rather than scrambled eggs.
- When the eggs begin to firm and take on the consistency of an omelette, add mozzarella cheese and tomato basil sauce to the top. I like to use mozzarella cheese balls (bocconcini), but feel free to use shredded mozzarella as well. Again, do not flip the mixture, just keep it as is.
- Let cook until cheese has melted and there is no remaining liquid coming out from the eggs. When finished, cut into pieces and serve!
Check out the finished frittata on my Instagram here.
If you’re looking for more gluten free breakfast inspiration, try out my gluten free tofu scramble, gluten free oatmeal bowl, or five ingredient healthy breakfast smoothie.
Leave a Reply