Are you tired of the same old breakfast routine? Does the thought of another gluten-filled breakfast give you the heebie-jeebies? Fear not, my gluten-free friends! I have just the solution for you: a gluten-free frittata that will have you saying ‘yum’ in no time!
But first, let’s talk about the importance of a good breakfast. We all know that breakfast is the most important meal of the day. It gives us the energy we need to tackle whatever the day throws our way. But let’s be real, sometimes it can be a struggle to come up with something new and exciting to eat every morning.
That’s where this gluten-free frittata comes in. It’s easy to make, delicious, and best of all, gluten-free! Plus, it’s a great way to use up any leftover veggies you have in your fridge.
Ingredients:
- 6 eggs
- 1/4 cup milk (use almond or coconut milk for a dairy-free option)
- 1/2 cup chopped veggies (use whatever you have on hand – I like spinach, mushrooms, and bell peppers)
- 1/4 cup shredded cheese (use a dairy-free option if needed)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F.
- In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add your chopped veggies and cook until they are tender.
- Pour the egg mixture over the veggies and let it cook for a few minutes until the edges start to set.
- Sprinkle the shredded cheese over the top of the frittata.
- Transfer the skillet to the oven and bake for 10-15 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Voila! You now have a delicious and gluten-free breakfast that will keep you fueled all morning long. And if you’re looking for some other gluten-free breakfast ideas, why not try my gluten-free breakfast smoothie or gluten-free muffin recipes?
Gluten-Free Breakfast Smoothie:
- 1 banana
- 1 cup frozen berries
- 1 cup almond milk
- 1 tbsp honey
- 1 tsp vanilla extract
Simply blend all the ingredients together until smooth and enjoy!
Gluten-Free Muffins:
- 1 1/2 cups gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1/3 cup melted coconut oil
- 1/2 cup almond milk
- 2 eggs
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
Preheat your oven to 375°F. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk together the melted coconut oil, almond milk, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries. Spoon the batter into a muffin tin lined with muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.
So there you have it, folks! Three delicious and gluten-free breakfast options that will have you saying ‘goodbye’ to boring breakfasts and ‘hello’ to delicious and silly ones. Happy eating!
