Making a good breakfast doesn’t have to be complicated, especially when you’re following a gluten free diet.
This gluten free frittata is one of those recipes that works perfectly for any meal of the day. You can serve it for breakfast, lunch, or even dinner. It’s filling, tasty, and uses ingredients that most people already have in their kitchen.
What makes this frittata special is how simple it is to prepare. Just a cast iron pan and your oven, and you’re ready to go.
The combination of eggs, bacon, mushrooms, and spinach creates a dish that’s both nutritious and satisfying. The melted cheddar cheese on top makes it even better.
This recipe serves several people, so it’s perfect for feeding a family or meal prepping for the week.
What Makes This Recipe Special
One Pan Wonder: The beauty of this recipe is that everything happens in just one cast iron pan. This means way less cleanup.
Impressive but Simple: This frittata looks like something you’d order at a fancy brunch restaurant, but it’s actually very simple to make at home. When you serve it to family or friends, they’ll think you spent hours in the kitchen.
Meal Prep Champion: This frittata is perfect for people who like to prepare meals ahead of time. You can make it on Sunday and have breakfast ready for the entire week.
Ingredients
- 1 cup Mushrooms – sliced
- 6 Eggs
- 4 oz Bacon (chopped)
- 1/4 cup Heavy Cream
- 1 1/2 tablespoons Butter
- 4 oz Spinach
- 1 cup Cheddar Cheese (shredded) – I recommend this one (amazon)
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
How To Make
Follow these simple steps:
Step 1
Preheat the oven to 350°F. Place a cast iron pan over high heat.
Step 2
Add the bacon and cook for about 4-5 minutes. Then, add the butter and mushrooms and saute them for 3-4 more minutes.
Step 3
Add the spinach and cook until it wilts – it should take approx about 2-3 minutes. Then, turn off the heat and add the shredded cheddar cheese on top.
Step 4
Add the eggs, cream, black pepper, and salt to a medium mixing bowl and whisk.
Step 5
Pour the mixture into the pan. Bake in the oven for 18-20 minutes. Slice and enjoy!
Tips
1. Don’t Skip Removing Excess Water from Spinach
Spinach contains a lot of water, and if you don’t get rid of it, your frittata will be watery and won’t set properly.
After the spinach wilts in the pan, which takes about 2-3 minutes, press it down with a spatula to squeeze out as much water as possible.
You can also tilt the pan slightly and push the spinach to one side, letting the water pool on the other side, then carefully pour out the excess liquid.
If you’re using frozen spinach instead of fresh, this step is even more important. Thaw the frozen spinach completely and squeeze it in a clean kitchen towel to remove as much water as you can before adding it to the pan.
Too much water in your frittata will make it soggy and prevent the eggs from cooking properly. The texture should be firm and sliceable, not wet and mushy.
2. Let It Rest Before Cutting
This is probably the most important tip that people often ignore. Let the frittata rest in the pan for at least 5 minutes after you take it out of the oven before trying to cut it.
This resting time allows the eggs to finish setting and makes it much easier to cut clean slices. If you try to cut it right away, the eggs will still be too soft and your slices will fall apart or look messy.
During this resting time, the frittata will continue to cook slightly from the heat of the pan, and the texture will become firmer.
Try These Recipes Too
Check out these gluten free recipes too:
Frequently Asked Questions
Can I use different vegetables?
Absolutely! This recipe is very flexible when it comes to vegetables. You can use bell peppers, zucchini, broccoli, asparagus, onions, tomatoes, or whatever vegetables you like.
Gluten Free Frittata
Ingredients
- 1 cup Mushrooms – sliced
- 6 Eggs
- 4 oz Bacon chopped
- 1/4 cup Heavy Cream
- 1 1/2 tablespoons Butter
- 4 oz Spinach
- 1 cup Cheddar Cheese shredded – I recommend this one (amazon)
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Preheat the oven to 350°F. Place a cast iron pan over high heat.
- Add the bacon and cook for about 4-5 minutes. Then, add the butter and mushrooms and saute them for 3-4 more minutes.
- Add the spinach and cook until it wilts – it should take approx about 2-3 minutes. Then, turn off the heat and add the shredded cheddar cheese on top.
- Add the eggs, cream, black pepper, and salt to a medium mixing bowl and whisk.
- Pour the mixture into the pan. Bake in the oven for 18-20 minutes. Slice and enjoy!
Yummy!!