Vegetable Frittata – Gluten Free and Dairy Free

Frittatas are essentially a crustless quiche and therefore perfect for gluten free diets, and for people who are too lazy to make a quiche piecrust. I am both; gluten free and lazy.

Frittatas do not only make delicious breakfast dishes, but they are quite satisfying for lunch or dinner as well. Another option is to make individual sized or mini frittatas to serve as a party appetizer (see below).

Serves 6-8

7-8 large eggs
¼ cup almond milk
1 teaspoon basil
1 teaspoon paprika
1 tablespoon olive oil
1 small onion, chopped
2 celery stalks, chopped
1 garlic clove, minced
2 cups broccoli florets (no stems)
2 cups zucchini
2 cups yellow squash
½  – 1 cup cherry tomatoes
salt and pepper to taste

Preheat oven to 400 F

In a bowl, whisk the eggs and almond milk with the basil, paprika, salt and pepper. Set aside.

In an oven safe cast iron skillet, about 8-9 inches, heat olive oil over medium high heat. Add the onion and celery and sauté about 3 minutes. Add the garlic and sauté another 2 minutes. Add the broccoli, zucchini and squash and sauté for 10 minutes. I also threw in some shredded broccoli and cabbage I had left over from making spring rolls. Add the cherry tomatoes and sauté for another 1-2 minutes, until the tomatoes start to soften. Salt and pepper to taste.

Turn down the heat to medium low heat and pour the egg mixture over the vegetables and stir once. Cook for about 5 minutes or until the eggs are starting to set and there isn’t a lot of liquid running around the pan. Make sure to lift the bottom of the frittata with the spatula to allow the liquidy egg on top to run underneath and cook.

Place the skillet in the oven and bake for about 12-15 minutes, until the eggs are set, golden brown and look a little ‘puffy’. Let cool before serving. (my skillet was not oven safe so I had to transfer to a pie pan, it was not easy.

You can sub any of the vegetables with the vegetables of your choice. Some of my favorites are spinach, mushrooms, and sundried tomatoes. Don’t have basil? Try using parsley or chives instead, or add both!

Another option would be to use muffin tins to make individual portions. After sautéing the vegetables, evenly distribute them among 6-8 lined muffin tins. Evenly pour the egg mixture over each one. Bake about 25-30 minutes at 375 F or until the frittatas are firm and lightly brown.

To make mini frittatas use a mini muffin try and bake for 18-20 minutes at 375 F.

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I've been on a gluten free diet since January 2009. It's been an adventure, and a challenge at times. I love to go to new restaurants and try new foods, and being gluten free can make eating out difficult at times. But I will not let my dietary restrictions get in my way of finding new restaurants and products. These are my stories of being a young women in a big city, eating out and trying new foods, all while NOT eating gluten. Like I said, it's an adventure and you are welcome to come along... Please note that as I try to eat gluten free 100% of the time, my intolerance is not as severe as others so please use caution when dining at restaurants that are not certified gluten free.

6 thoughts on “Vegetable Frittata – Gluten Free and Dairy Free

  1. Hi, the GF/Dairy free frittata recipe sounds delicious. I would like to substitute rice milk
    for the almond milk. Would this work, and , if so, how much rice milk to use?

    Many thanks!

    1. Hi Jerry – I’ve never cooked with rice milk but what from I’ve read you can do a 1 to 1 substitute. let me know how it turns out!

  2. This looks AMAZING! I’m going to try out the recipe tomorrow morning. Thanks for sharing this :)

  3. I love Frittatas, my mom used to make them for us. I really like this recipe too!

  4. Thank you for the recipe. I found your recipe while looking for food ideas for my son who cannot eat gluten and dairy. We really loved it. I did not have almond milk left, so used coconut milk instead. It came out good. Thanks again.

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