You ever make something so simple, so loaded with flavor, that it becomes your back-pocket recipe for whenever? That’s what this frittata is. It’s the kind of thing you pull together on a sleepy Sunday morning with whatever you’ve got in the fridge—and somehow, it always hits.
I’ve made this frittata more times than I can count—tweaked it, swapped veggies, changed cheese brands—and honestly, it still turns out great. It’s gluten-free, no fluff, no mystery ingredients. Just real food, real flavor.
Why You’ll Keep Making This
It’s naturally gluten-free—no fake stuff, no weird flour blends
Uses fresh, local ingredients you can find just about anywhere in the U.S.
Comes together in under 45 minutes, start to finish
Makes for killer leftovers (if there are any)
Works for breakfast, brunch, lunch, or dinner—yes, even midnight snacks
Real-Life Tips That’ll Save Your Frittata
Let it cool before slicing.
I used to rush and ended up with scrambled eggs in a pie dish. Let it rest—it sets properly and holds its shape.
Don’t overbake.
Dry frittata is a sad frittata. Keep an eye on it around the 20-minute mark. A toothpick should come out mostly clean with a bit of moisture.
Use what’s in season.
Farmers market tomatoes? Add them. Leftover roasted broccoli? Yep. The base recipe’s flexible. You do you.
Serving Ideas That Make It Feel Fancy
Brunch board: Slice it up and serve with fresh berries, roasted potatoes, and warm gluten-free toast.
Dinner sidekick: Pairs great with a big salad with balsamic vinaigrette or a bowl of tomato soup.
Meal prep hack: Cut into squares, wrap in foil, and reheat in the toaster oven for a quick breakfast all week.
Why This Recipe Works (Like, Every Time)
Frittatas aren’t rocket science, but they are a lesson in balance. You want enough eggs to hold it all together, enough filling so every bite has something going on, and just the right bake time to keep it moist—not rubbery.
Cheddar brings the comfort, veggies bring the freshness, and the eggs? They carry the whole thing without trying too hard. Gluten-free or not, no one’s turning this down at the table.
Make It Yours (Without Screwing It Up)
You can change up just about everything in this recipe—just follow the basic ratio:
6 eggs
1/2 cup milk
1 cup cooked veggies
1 cup cheese
Here’s how you can swap it out depending on what’s in your fridge:
| Ingredient | Swap Ideas |
|---|---|
| Bell Pepper | Mushrooms, tomatoes, corn, roasted carrots |
| Zucchini | Asparagus, shredded sweet potato, broccoli florets |
| Spinach | Kale (chopped small), arugula, Swiss chard |
| Cheddar | Feta, goat cheese, Gruyère, mozzarella |
| Onion | Shallots, leeks, scallions |
One More Thing—Make It Local
I’m a sucker for buying local eggs and cheese. The flavor just hits better, and I like knowing who raised the chickens. Check your nearest farmers market or co-op. Even better, a lot of grocery stores label local stuff now. Look for that sticker and support the folks nearby.
How to Store & Reheat
Fridge: Cool leftovers, store in an airtight container for up to 3 days.
Reheat: Warm slices in a toaster oven or microwave. For best texture, the oven wins—325°F for 10 minutes does the trick.
Final Word from My Kitchen to Yours
You don’t need to be fancy to cook good food. You just need a skillet, a handful of ingredients, and a bit of curiosity. This gluten-free veggie & cheddar frittata checks all the boxes—fresh, fast, filling, and honestly hard to mess up.
So next time you’ve got a random bell pepper, a few eggs, and not much else… you know what to do.
Print
Gluten-Free Veggie & Cheddar Frittata
- Total Time: 40 minutes
- Yield: 6 slices
- Diet: Gluten Free
Description
This easy, no-fuss gluten-free frittata is packed with fresh veggies and sharp cheddar cheese. It’s perfect for breakfast, brunch, or a light dinner. All you need is one skillet and a few pantry staples to pull this off in under 45 minutes.
Ingredients
Eggs (6 large)
Eggs are the glue here. Go for pasture-raised if you can—they’ve got deeper flavor and that rich, golden yolk color that makes your frittata look as good as it tastes.
Milk (1/2 cup)
Use whole milk if you want it creamy, but almond or oat milk works just fine if that’s your thing.
Cheddar Cheese (1 cup, shredded)
A sharp white cheddar from a local creamery? Jackpot. But even your basic Tillamook or Cabot works perfectly.
Red Bell Pepper (1, diced)
Sweet and adds color. You can swap this with yellow or orange if that’s what you’ve got.
Zucchini (1 small, thinly sliced)
Zucchini soaks up flavor and gives the frittata a nice tender bite. Don’t skip it.
Red Onion (1/2, thinly sliced)
For that mellow sweetness after it softens up. You can use green onions too if you’re feeling lazy.
Spinach (1 packed cup, fresh)
Baby spinach wilts down fast and sneaks in some greens without screaming “health food.”
Olive Oil (2 tbsp)
For sautéing your veggies. Use the good stuff—it makes a difference.
Salt (3/4 tsp) + Black Pepper (1/2 tsp)
You know the drill. Don’t skimp. Seasoning brings this whole thing to life.
Optional But Tasty Add-Ins
A few dashes of hot sauce in the egg mix? Game changer.
A pinch of smoked paprika gives it a little extra depth.
Leftover cooked bacon or roasted sweet potatoes? Toss them in.
Instructions
1. Preheat and Prep
Set your oven to 375°F.
Grease a 10-inch oven-safe skillet or a pie dish. Cast iron works best, but anything oven-safe will do.
2. Cook the Veggies
Heat 2 tablespoons of olive oil in the skillet over medium heat.
Toss in your onion and bell pepper. Sauté for 4–5 minutes until they’re soft and starting to get a little caramelized.
Add zucchini and cook another 3–4 minutes.
Throw in the spinach last—it only needs about a minute to wilt.
Remove skillet from heat and let it cool for a minute.
3. Whisk It All Together
In a big bowl, crack the eggs and add your milk, salt, and pepper. Whisk until it’s smooth and light yellow.
Stir in the shredded cheddar.
4. Assemble the Frittata
If your skillet is oven-safe and already has the veggies in it, just pour the egg mixture right in.
If not, mix the veggies and egg-cheese mixture in the bowl, then pour everything into your greased baking dish.
5. Bake
Pop it in the oven and bake for 20–25 minutes, until the middle is just set and the edges are puffed up and golden.
You’ll know it’s ready when the top has a little jiggle but doesn’t look wet.
6. Cool, Slice, Serve
Let it cool for about 5–10 minutes. It firms up a bit and slices cleanly.
Serve warm or at room temp. Fridge leftovers will last up to 3 days.
Notes
Use any mix of seasonal or leftover veggies—this recipe is very forgiving. It keeps well in the fridge and makes a great meal prep option for busy weekdays. For extra flavor, stir in a pinch of smoked paprika or your favorite hot sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 215 mg
