31+ Delicious and Healthy Gluten-Free Frittata Recipes to Start Your Day Right

Are you looking for a delicious and healthy way to start your mornings while sticking to a gluten-free lifestyle? Frittatas are the perfect solution!

These versatile egg-based dishes are not only gluten-free but can also be customized with your favorite ingredients, from savory vegetables to tangy cheeses and flavorful meats.

Whether you’re cooking for yourself or preparing a brunch for friends and family, there’s a frittata recipe here that will cater to everyone’s taste buds.

In this article, we’ve gathered 31+ gluten-free frittata recipes that will elevate your breakfast game.

These recipes are not just healthy, but they also bring exciting flavors to the table.

So, get ready to explore these creative combinations and make your mornings tastier, one frittata at a time!

31+ Delicious and Healthy Gluten-Free Frittata Recipes to Start Your Day Right

Finding a gluten-free breakfast that’s both satisfying and flavorful doesn’t have to be a challenge.

With these 31+ gluten-free frittata recipes, you’ll have an endless array of meal options to choose from.

From veggie-packed creations to protein-rich combos, these frittatas are not only nutritious but also incredibly delicious.

Whether you’re preparing breakfast for yourself, your family, or a brunch gathering, these recipes are sure to impress and keep everyone coming back for more.

So why wait? Get in the kitchen and start experimenting with these frittata recipes that are bound to make your mornings brighter and more flavorful!

Veggie-Packed Gluten-Free Frittata

This delicious frittata is packed with fresh vegetables like spinach, tomatoes, and bell peppers, making it a nutritious and flavorful breakfast choice.

It’s easy to prepare, high in protein, and gluten-free, ensuring it’s a healthy way to start your day.

Ingredients:

• 6 large eggs
• 1 cup spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/4 cup onion, finely chopped
• 1/4 cup feta cheese, crumbled (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat olive oil over medium heat. Add onion and bell pepper, and sauté until softened, about 5 minutes.
3. Add spinach and cook until wilted, another 2 minutes.
4. In a bowl, whisk together eggs, salt, and pepper. Pour the egg mixture over the vegetables in the skillet, then scatter the cherry tomatoes and feta cheese over the top.
5. Cook on the stove for 2-3 minutes until the edges set, then transfer the skillet to the oven.
6. Bake for 10-12 minutes, or until the frittata is fully set and golden brown on top.
7. Let it cool for a few minutes before slicing and serving.

This veggie-packed gluten-free frittata offers a satisfying and filling meal, perfect for busy mornings.

The mix of fresh vegetables, eggs, and optional cheese creates a flavorful, savory dish that anyone can enjoy, even those following a gluten-free diet.

Plus, it’s versatile enough to add any seasonal veggies you prefer, making it a great way to clear out the fridge.

Sweet Potato and Bacon Gluten-Free Frittata

For those craving a savory and slightly sweet breakfast, this frittata combines the earthiness of sweet potatoes and the richness of bacon.

It’s a hearty and satisfying meal that’s gluten-free and full of flavor.

Ingredients:

• 6 large eggs
• 1 medium sweet potato, peeled and cubed
• 4 strips bacon, chopped
• 1/2 cup onion, chopped
• 1/4 cup cheddar cheese, shredded (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large ovenproof skillet, heat the olive oil over medium heat. Add the sweet potato cubes and cook until tender, about 10 minutes, stirring occasionally.
3. Meanwhile, cook the bacon in a separate pan until crispy. Remove from the pan and set aside.
4. Add the chopped onion to the skillet with the sweet potatoes and cook until soft, about 3 minutes.
5. In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet, and then sprinkle the cooked bacon and cheddar cheese over the top.
6. Let the eggs cook for 2-3 minutes on the stove, then transfer the skillet to the oven and bake for 10-12 minutes, or until fully set.
7. Allow the frittata to cool for a few minutes before slicing and serving.

The sweet potato and bacon frittata is a perfect blend of savory and sweet, making it an irresistible breakfast.

The sweet potato adds a slight natural sweetness that pairs beautifully with the crispy bacon, creating a balanced and filling meal.

This frittata is ideal for those looking for a gluten-free, protein-packed option that will keep them full for hours.

Mushroom and Goat Cheese Gluten-Free Frittata

This mushroom and goat cheese frittata is a savory breakfast that is rich in flavor and ideal for those who love earthy, creamy dishes.

The combination of mushrooms and goat cheese creates a perfect balance, and it’s entirely gluten-free.

Ingredients:

• 6 large eggs
• 1 cup mushrooms, sliced (preferably cremini or button)
• 1/4 cup goat cheese, crumbled
• 1/4 cup onion, finely chopped
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the onions and mushrooms, cooking until the mushrooms release their moisture and become tender, about 7-8 minutes.
3. In a bowl, whisk the eggs with salt and pepper. Pour the egg mixture over the cooked mushrooms and onions in the skillet.
4. Crumble the goat cheese over the top and gently stir to distribute it evenly throughout the egg mixture.
5. Let the eggs cook on the stove for 2-3 minutes, then transfer the skillet to the oven.
6. Bake for 10-12 minutes, or until the frittata is set and lightly browned on top.
7. Allow the frittata to cool slightly before serving.

The mushroom and goat cheese frittata is a sophisticated yet simple dish that will elevate your breakfast routine.

The earthy mushrooms and tangy goat cheese bring depth of flavor to the eggs, making each bite a delight.

This recipe is not only gluten-free but also a great option for those who appreciate a savory breakfast with a touch of richness. It’s an ideal dish for brunch or a leisurely morning meal.

Zucchini and Tomato Gluten-Free Frittata

This light and refreshing frittata features zucchini and tomatoes, making it a perfect gluten-free breakfast for warm mornings.

It’s packed with vegetables, giving you a boost of vitamins and fiber, while the eggs provide protein for a well-rounded start to the day.

Ingredients:

• 6 large eggs
• 1 medium zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup onion, chopped
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the onion and cook for about 3 minutes until softened.
3. Add the zucchini slices and sauté for another 5-7 minutes until tender. Stir in the cherry tomatoes and cook for 2 minutes.
4. In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet with the vegetables.
5. Sprinkle the grated Parmesan cheese over the top of the eggs.
6. Let the frittata cook on the stove for 2-3 minutes, then transfer it to the oven and bake for 10-12 minutes, or until the eggs are fully set.
7. Allow it to cool slightly before slicing and serving.

This zucchini and tomato frittata is a delightful, light meal that makes the most of seasonal vegetables.

The zucchini adds a fresh and mild flavor, while the tomatoes bring a pop of sweetness and juiciness.

With the addition of Parmesan, the dish becomes rich and savory, providing a balanced and gluten-free breakfast that won’t weigh you down.

Broccoli and Cheddar Gluten-Free Frittata

If you love the classic combination of broccoli and cheddar, this gluten-free frittata will become your go-to breakfast.

It’s simple to make, full of protein, and offers a deliciously cheesy bite that will satisfy your morning hunger.

Ingredients:

• 6 large eggs
• 1 cup broccoli florets, steamed or blanched
• 1/2 cup cheddar cheese, shredded
• 1/4 cup onion, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
3. Add the steamed or blanched broccoli florets and cook for an additional 3 minutes, stirring to combine with the onion.
4. In a bowl, whisk the eggs with salt and pepper. Pour the eggs over the broccoli and onions in the skillet, then sprinkle the shredded cheddar cheese over the top.
5. Let the eggs cook on the stove for 2-3 minutes, then transfer the skillet to the oven. Bake for 10-12 minutes, or until the frittata is fully set and golden brown.
6. Let it cool for a few minutes before slicing and serving.

The broccoli and cheddar frittata is a savory, comforting dish that’s perfect for breakfast or brunch.

The broccoli provides a nutritious base, while the sharp cheddar cheese adds a creamy, indulgent element to the eggs.

This frittata is not only gluten-free but also rich in protein and fiber, making it a hearty, satisfying meal to fuel your day.

Smoked Salmon and Dill Gluten-Free Frittata

For a more elegant and flavorful breakfast, this smoked salmon and dill frittata brings a luxurious twist to your morning routine.

The delicate flavors of smoked salmon paired with the fresh, fragrant dill make for a sophisticated and gluten-free dish.

Ingredients:

• 6 large eggs
• 4 ounces smoked salmon, chopped
• 2 tablespoons fresh dill, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup cream cheese (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the red onion and cook for 3 minutes until softened.
3. In a bowl, whisk the eggs with salt, pepper, and chopped dill. Add the chopped smoked salmon into the egg mixture.
4. Pour the egg mixture into the skillet with the onion, then dollop the cream cheese around the top if desired.
5. Cook the frittata on the stove for 2-3 minutes, then transfer it to the oven. Bake for 10-12 minutes, or until the frittata is fully set.
6. Let it cool for a few minutes before slicing and serving.

The smoked salmon and dill frittata offers a gourmet breakfast experience, with the rich, smoky flavor of salmon and the herbaceous freshness of dill.

This frittata is a great choice for those who love bold flavors, and it’s perfect for a brunch gathering or a special morning treat.

The addition of cream cheese provides an extra layer of creaminess, elevating the dish even further.

Spinach and Ricotta Gluten-Free Frittata

This creamy and flavorful spinach and ricotta frittata is a delicious, protein-rich breakfast that’s naturally gluten-free.

The combination of fluffy eggs, tender spinach, and creamy ricotta creates a light yet satisfying dish that can be enjoyed any time of the day.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup onion, finely chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the onion and cook for about 3 minutes until softened.
3. Stir in the chopped spinach and cook until wilted, about 2 minutes.
4. In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet over the spinach mixture.
5. Dollop the ricotta cheese evenly over the eggs.
6. Cook on the stove for 2-3 minutes until the edges start to set, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until the eggs are fully set and slightly golden on top.
8. Let it cool slightly before slicing and serving.

This spinach and ricotta frittata is a fantastic gluten-free breakfast that feels both light and indulgent. The ricotta adds a creamy texture, while the spinach provides a boost of nutrients.

It’s an easy yet elegant dish that pairs well with a simple side salad or a slice of gluten-free toast.

Chorizo and Bell Pepper Gluten-Free Frittata

If you’re looking for a bold and flavorful breakfast, this chorizo and bell pepper frittata is the perfect choice.

The smoky, spicy chorizo pairs beautifully with sweet bell peppers, creating a gluten-free dish packed with protein and rich flavors.

Ingredients:

• 6 large eggs
• 1/2 cup cooked chorizo, crumbled
• 1/2 cup red bell pepper, diced
• 1/4 cup onion, finely chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until soft, about 5 minutes.
3. Stir in the cooked chorizo and cook for another 2 minutes.
4. In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet over the chorizo mixture.
5. Cook on the stove for 2-3 minutes until the edges begin to set, then transfer the skillet to the oven.
6. Bake for 10-12 minutes, or until fully set and golden on top.
7. Allow the frittata to cool slightly before slicing and serving.

This chorizo and bell pepper frittata is a spicy and hearty breakfast that will keep you full for hours.

The smoky chorizo and sweet bell peppers create a balanced and satisfying dish that’s perfect for meal prep or a weekend brunch.

It’s a fantastic way to add some bold flavors to your gluten-free morning routine.

Asparagus and Swiss Cheese Gluten-Free Frittata

This asparagus and Swiss cheese frittata is a simple yet sophisticated breakfast dish that’s naturally gluten-free.

The slightly nutty flavor of Swiss cheese complements the crisp asparagus, making it a light yet filling option for a nutritious meal.

Ingredients:

• 6 large eggs
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup Swiss cheese, shredded
• 1/4 cup onion, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the onion and asparagus, and sauté until the asparagus is tender, about 5 minutes.
3. In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet over the asparagus mixture.
4. Sprinkle the shredded Swiss cheese evenly over the eggs.
5. Cook on the stove for 2-3 minutes, then transfer the skillet to the oven.
6. Bake for 10-12 minutes, or until fully set and slightly golden on top.
7. Let it cool for a few minutes before slicing and serving.

This asparagus and Swiss cheese frittata is a light and elegant dish that’s perfect for spring mornings.

The combination of crisp asparagus and melty Swiss cheese creates a well-balanced flavor profile, making this frittata a great gluten-free option for a nutritious and delicious breakfast.

Kale and Sausage Gluten-Free Frittata

This hearty kale and sausage frittata is a protein-packed, gluten-free breakfast that is perfect for keeping you energized throughout the day.

The combination of savory sausage and nutrient-dense kale creates a delicious balance of flavors and textures.

Ingredients:

• 6 large eggs
• 1/2 cup cooked sausage, crumbled
• 1 cup kale, chopped
• 1/4 cup onion, chopped
• 1/2 cup mozzarella cheese, shredded (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes.
3. Add the sausage and cook until browned, about 5 minutes. Stir in the chopped kale and cook for 2 more minutes until wilted.
4. In a bowl, whisk the eggs with salt and pepper. Pour the eggs over the sausage and kale mixture.
5. Sprinkle the mozzarella cheese on top, if using.
6. Cook on the stove for 2-3 minutes, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until fully set and golden on top.
8. Let it cool slightly before slicing and serving.

This kale and sausage frittata is a filling and nutritious breakfast option, perfect for those looking for a gluten-free meal that is both flavorful and satisfying.

The hearty sausage and fresh kale create a balanced dish that pairs well with a side of fresh fruit or avocado.

Pesto and Sun-Dried Tomato Gluten-Free Frittata

This pesto and sun-dried tomato frittata is packed with Mediterranean flavors, making it a vibrant and delicious gluten-free breakfast.

The rich basil pesto and tangy sun-dried tomatoes add depth to the fluffy eggs, creating a dish that is both satisfying and easy to prepare.

Ingredients:

• 6 large eggs
• 2 tablespoons basil pesto
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup Parmesan cheese, grated
• 1/4 cup onion, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 3 minutes.
3. Stir in the sun-dried tomatoes and cook for another 2 minutes.
4. In a bowl, whisk the eggs with salt and pepper, then stir in the pesto. Pour the egg mixture over the onion and tomatoes in the skillet.
5. Sprinkle the Parmesan cheese on top.
6. Cook on the stove for 2-3 minutes, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until fully set and lightly browned on top.
8. Allow the frittata to cool for a few minutes before slicing and serving.

This pesto and sun-dried tomato frittata brings a burst of bold flavors to your breakfast table.

The combination of basil pesto, sun-dried tomatoes, and Parmesan cheese makes it a sophisticated yet simple dish that is entirely gluten-free.

It’s a perfect option for meal prep or a leisurely weekend brunch.

Ham and Mushroom Gluten-Free Frittata

For a classic and comforting breakfast, this ham and mushroom frittata is a great gluten-free option.

The salty, smoky ham pairs beautifully with the earthy mushrooms, creating a rich and satisfying dish that is quick to prepare.

Ingredients:

• 6 large eggs
• 1/2 cup cooked ham, diced
• 1 cup mushrooms, sliced
• 1/4 cup onion, finely chopped
• 1/2 cup Gruyère or cheddar cheese, shredded (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the onion and cook for about 3 minutes until softened.
3. Add the mushrooms and cook for 5 minutes, until tender and slightly browned.
4. Stir in the diced ham and cook for another 2 minutes.
5. In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet over the ham and mushroom mixture.
6. Sprinkle the shredded cheese on top, if using.
7. Cook on the stove for 2-3 minutes, then transfer the skillet to the oven.
8. Bake for 10-12 minutes, or until fully set and golden brown.
9. Let it cool slightly before slicing and serving.

This ham and mushroom frittata is a delicious, protein-rich breakfast that is perfect for busy mornings.

The smoky ham and earthy mushrooms create a comforting and hearty meal that will keep you full and satisfied.

It’s an easy, gluten-free option that can be enjoyed hot or cold, making it ideal for meal prep.

Roasted Red Pepper and Goat Cheese Gluten-Free Frittata

This roasted red pepper and goat cheese frittata is a savory and tangy gluten-free breakfast dish that’s both delicious and nutritious.

The sweet, smoky flavor of roasted red peppers combined with the creamy goat cheese makes for a flavorful and satisfying start to your day.

Ingredients:

• 6 large eggs
• 1/2 cup roasted red peppers, chopped
• 1/4 cup goat cheese, crumbled
• 1/4 cup onion, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes.
3. Stir in the chopped roasted red peppers and cook for an additional 2 minutes.
4. In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet over the pepper and onion mixture.
5. Sprinkle the crumbled goat cheese evenly over the eggs.
6. Cook the frittata on the stove for 2-3 minutes, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until fully set and golden brown.
8. Allow the frittata to cool slightly before slicing and serving.

The roasted red pepper and goat cheese frittata is a vibrant, flavorful gluten-free dish.

The roasted peppers add a smoky sweetness, while the goat cheese provides a creamy tanginess that balances the dish perfectly.

It’s an ideal choice for a satisfying breakfast or brunch, and it’s sure to impress anyone who enjoys Mediterranean-inspired flavors.

Avocado and Bacon Gluten-Free Frittata

This avocado and bacon frittata brings together rich, creamy avocado with the savory crunch of bacon, creating a decadent yet healthy gluten-free breakfast option.

With eggs as the base, this frittata is both filling and flavorful, perfect for a satisfying morning meal.

Ingredients:

• 6 large eggs
• 4 strips bacon, chopped
• 1 avocado, diced
• 1/4 cup onion, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, add olive oil and sauté the onion until softened, about 3 minutes.
4. In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet over the onion mixture.
5. Sprinkle the cooked bacon and diced avocado evenly over the eggs.
6. Cook the frittata on the stove for 2-3 minutes, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until the frittata is fully set and golden on top.
8. Let it cool slightly before slicing and serving.

The avocado and bacon frittata is a rich and indulgent breakfast that still offers a healthy dose of nutrients.

The crispy bacon adds a savory crunch, while the avocado provides a creamy texture that balances out the dish perfectly.

It’s a great gluten-free option that can be easily made for a brunch gathering or a weekend breakfast.

Eggplant and Parmesan Gluten-Free Frittata

This eggplant and Parmesan frittata is a savory, hearty, and gluten-free breakfast that combines the earthy flavor of eggplant with the rich, nutty taste of Parmesan.

It’s a simple yet satisfying dish that is both comforting and packed with nutrients.

Ingredients:

• 6 large eggs
• 1 medium eggplant, diced
• 1/4 cup Parmesan cheese, grated
• 1/4 cup onion, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes.
3. Add the diced eggplant to the skillet and cook until tender, about 8 minutes.
4. In a bowl, whisk the eggs with salt and pepper. Pour the eggs over the eggplant and onion mixture.
5. Sprinkle the grated Parmesan cheese evenly over the top of the eggs.
6. Cook on the stove for 2-3 minutes, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until the frittata is fully set and golden on top.
8. Allow it to cool for a few minutes before slicing and serving.

This eggplant and Parmesan frittata is a wonderful gluten-free option that is both flavorful and light.

The eggplant absorbs the savory flavors of the onion and Parmesan, making every bite satisfying and hearty.

It’s a perfect breakfast or brunch dish, and a great way to incorporate more vegetables into your meal.

Butternut Squash and Sage Gluten-Free Frittata

This butternut squash and sage frittata is a warm, comforting, and naturally gluten-free breakfast that brings the sweetness of roasted squash together with the earthy flavor of sage.

Perfect for fall or whenever you’re in the mood for a hearty and flavorful dish.

Ingredients:

• 6 large eggs
• 1 cup butternut squash, diced and roasted
• 1/4 cup onion, chopped
• 1 tablespoon fresh sage, chopped
• 1/2 cup feta cheese, crumbled (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper. Roast in the oven for about 25 minutes until tender and lightly caramelized.
3. In an ovenproof skillet, heat the olive oil over medium heat and sauté the onion until softened, about 3 minutes.
4. Add the roasted butternut squash and fresh sage to the skillet, stirring to combine.
5. In a bowl, whisk the eggs with salt and pepper, then pour the mixture over the squash and onion.
6. Sprinkle crumbled feta cheese over the top if desired.
7. Cook on the stove for 2-3 minutes, then transfer the skillet to the oven.
8. Bake for 10-12 minutes, or until the frittata is fully set.
9. Let it cool slightly before slicing and serving.

This butternut squash and sage frittata offers a delightful balance of sweet and savory flavors.

The roasted squash adds a natural sweetness, while the sage provides a fragrant, earthy undertone.

This gluten-free frittata is a great seasonal dish, perfect for any time of year, but especially lovely during cooler months.

Sweet Potato and Chard Gluten-Free Frittata

This sweet potato and chard frittata is a nourishing, gluten-free breakfast option that combines the subtle sweetness of roasted sweet potatoes with the vibrant, earthy flavor of Swiss chard.

It’s a filling and satisfying dish that works well for both breakfast and brunch.

Ingredients:

• 6 large eggs
• 1 medium sweet potato, peeled and diced
• 1 cup Swiss chard, chopped
• 1/4 cup onion, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced sweet potato with olive oil, salt, and pepper. Roast in the oven for about 25 minutes until soft and lightly browned.
3. In an ovenproof skillet, heat olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes.
4. Stir in the Swiss chard and cook until wilted, about 2 minutes.
5. Add the roasted sweet potato to the skillet and mix everything together.
6. In a bowl, whisk the eggs with salt and pepper, then pour the mixture over the vegetables.
7. Cook on the stove for 2-3 minutes, then transfer the skillet to the oven.
8. Bake for 10-12 minutes, or until the frittata is fully set.
9. Let it cool for a few minutes before slicing and serving.

This sweet potato and chard frittata is a nutrient-packed breakfast that is both filling and satisfying.

The sweet potatoes offer natural sweetness, while the Swiss chard adds a nutrient boost and a slight bitterness to balance the dish.

This gluten-free frittata is perfect for a wholesome breakfast or brunch, ideal for starting your day off right.

Cauliflower and Cheddar Gluten-Free Frittata

This cauliflower and cheddar frittata is a savory and cheesy gluten-free breakfast option that is rich in flavor yet light and satisfying.

The mild cauliflower pairs wonderfully with sharp cheddar cheese, creating a simple yet indulgent dish that’s perfect for a morning pick-me-up.

Ingredients:

• 6 large eggs
• 1 cup cauliflower florets, steamed or roasted
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup onion, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam or roast the cauliflower florets until tender (about 10-15 minutes). If roasting, toss with olive oil, salt, and pepper, then roast at 375°F for about 20 minutes.
3. In an ovenproof skillet, heat olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes.
4. Add the steamed or roasted cauliflower to the skillet, breaking it into smaller pieces.
5. In a bowl, whisk the eggs with salt and pepper, then pour the mixture over the cauliflower.
6. Sprinkle the shredded cheddar cheese over the top.
7. Cook the frittata on the stove for 2-3 minutes, then transfer to the oven.
8. Bake for 10-12 minutes, or until the frittata is fully set and golden on top.
9. Let it cool slightly before slicing and serving.

The cauliflower and cheddar frittata is a simple, cheesy delight that’s naturally gluten-free.

The cauliflower adds a light, mild base, while the sharp cheddar cheese provides a rich, tangy flavor.

This dish is a perfect option for a comforting breakfast or brunch, offering a low-carb yet satisfying meal that’s easy to prepare.

Zucchini and Goat Cheese Gluten-Free Frittata

This zucchini and goat cheese frittata is a light yet flavorful breakfast option that’s naturally gluten-free.

The mild flavor of zucchini pairs perfectly with the tangy creaminess of goat cheese, making it an ideal dish for a fresh and satisfying start to your day.

Ingredients:

• 6 large eggs
• 1 medium zucchini, thinly sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup onion, finely chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes.
3. Add the zucchini slices to the skillet and cook until softened, about 5 minutes.
4. In a bowl, whisk the eggs with salt and pepper, then pour the mixture over the zucchini and onions.
5. Sprinkle crumbled goat cheese evenly over the top.
6. Cook the frittata on the stove for 2-3 minutes, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until the frittata is fully set and golden on top.
8. Let it cool for a few minutes before slicing and serving.

This zucchini and goat cheese frittata is a light, fresh, and satisfying gluten-free dish that is perfect for any meal of the day.

The creamy goat cheese adds a rich tang that complements the soft zucchini, while the eggs provide the perfect base for a hearty yet healthy breakfast.

Bacon, Leek, and Spinach Gluten-Free Frittata

This bacon, leek, and spinach frittata is a savory, gluten-free breakfast option packed with flavor.

The crispy bacon, sweet leeks, and nutrient-rich spinach come together in a perfect harmony, making it a hearty and satisfying meal that will keep you fueled throughout the morning.

Ingredients:

• 6 large eggs
• 4 strips bacon, chopped
• 1 leek, cleaned and sliced
• 1 cup spinach, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, cook the bacon over medium heat until crispy. Remove and set aside.
3. In the same skillet, add olive oil and sauté the leek until softened, about 4 minutes. Add the spinach and cook until wilted, about 2 minutes.
4. Return the crispy bacon to the skillet and mix everything together.
5. In a bowl, whisk the eggs with salt and pepper, then pour the egg mixture over the vegetables and bacon.
6. Cook on the stove for 2-3 minutes, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until the frittata is set and golden on top.
8. Let it cool slightly before slicing and serving.

This bacon, leek, and spinach frittata is a flavorful and filling gluten-free breakfast.

The smoky bacon provides depth, while the leeks add a mild sweetness and the spinach offers a fresh, earthy flavor.

It’s a versatile dish that can be served for any occasion, whether it’s a busy weekday breakfast or a weekend brunch.

Broccoli and Cheddar Gluten-Free Frittata

A classic favorite, this broccoli and cheddar frittata is a simple, nutritious, and delicious gluten-free breakfast.

The combination of crisp broccoli and sharp cheddar cheese creates a comforting and hearty dish that is both flavorful and easy to prepare.

Ingredients:

• 6 large eggs
• 1 cup broccoli florets, steamed or blanched
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup onion, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat olive oil over medium heat and sauté the onion until softened, about 3 minutes.
3. Add the steamed or blanched broccoli to the skillet and stir.
4. In a bowl, whisk the eggs with salt and pepper, then pour the egg mixture over the broccoli and onion.
5. Sprinkle the shredded cheddar cheese evenly over the top.
6. Cook on the stove for 2-3 minutes, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until the frittata is set and lightly golden.
8. Let it cool for a few minutes before slicing and serving.

This broccoli and cheddar frittata is a comforting, gluten-free dish that’s full of flavor and nutrition.

The sharp cheddar cheese adds a rich, tangy element, while the broccoli offers a fresh crunch. It’s perfect for breakfast, brunch, or even as a quick weeknight dinner!

Spinach, Tomato, and Feta Gluten-Free Frittata

This spinach, tomato, and feta frittata is a delicious, gluten-free breakfast option bursting with fresh, vibrant flavors.

The combination of nutrient-packed spinach, juicy tomatoes, and tangy feta cheese makes this frittata a healthy, satisfying way to start your day.

Ingredients:

• 6 large eggs
• 1 cup spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the spinach and cook until wilted, about 2 minutes.
3. Add the halved cherry tomatoes to the skillet and cook for another 2 minutes.
4. In a bowl, whisk the eggs with salt and pepper, then pour the mixture over the vegetables.
5. Sprinkle the crumbled feta cheese evenly over the top.
6. Cook on the stove for 2-3 minutes, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until the frittata is fully set and golden on top.
8. Let it cool slightly before slicing and serving.

This spinach, tomato, and feta frittata is a fresh, flavorful dish that is both light and filling.

The spinach provides essential nutrients, while the tomatoes add a burst of juiciness and the feta offers a creamy tang. It’s a simple yet elegant gluten-free breakfast or brunch option.

Caramelized Onion and Gruyère Gluten-Free Frittata

This caramelized onion and Gruyère frittata is a rich and savory gluten-free breakfast that’s packed with deep, sweet flavors.

The slow-cooked onions add a luxurious sweetness, perfectly complemented by the nutty Gruyère cheese.

This dish is sure to impress anyone who enjoys bold, comforting flavors.

Ingredients:

• 6 large eggs
• 2 medium onions, thinly sliced
• 1/2 cup Gruyère cheese, shredded
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium-low heat. Add the onions and cook slowly for 20-25 minutes, stirring occasionally, until they are deeply caramelized and golden brown.
3. In a bowl, whisk the eggs with salt and pepper. Pour the eggs over the caramelized onions in the skillet.
4. Sprinkle the shredded Gruyère cheese evenly over the top.
5. Cook on the stove for 2-3 minutes, then transfer the skillet to the oven.
6. Bake for 10-12 minutes, or until the frittata is set and golden.
7. Allow it to cool slightly before slicing and serving.

The caramelized onion and Gruyère frittata offers a rich, savory experience that will elevate your breakfast or brunch.

The sweetness of the onions and the nutty, slightly sharp flavor of the Gruyère cheese create a harmonious balance.

This gluten-free dish is ideal for those who love hearty, flavorful meals.

Bell Pepper and Chorizo Gluten-Free Frittata

This bell pepper and chorizo frittata is a spicy, savory gluten-free dish that’s perfect for breakfast or brunch.

The smoky chorizo adds depth and richness, while the bell peppers provide a burst of sweetness and color. This frittata is sure to satisfy with its bold flavors and hearty ingredients.

Ingredients:

• 6 large eggs
• 1/2 cup chorizo, crumbled and cooked
• 1 cup bell peppers, chopped (mix of red, yellow, and green)
• 1/4 cup onion, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 3 minutes.
3. Add the bell peppers and cook until softened, about 5 minutes.
4. Stir in the cooked chorizo and cook for 2 more minutes to combine the flavors.
5. In a bowl, whisk the eggs with salt and pepper, then pour the mixture over the chorizo and peppers in the skillet.
6. Cook on the stove for 2-3 minutes, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until the frittata is fully set and golden on top.
8. Let it cool slightly before slicing and serving.

This bell pepper and chorizo frittata is a vibrant and flavorful gluten-free option for any meal.

The chorizo gives it a bold, smoky kick, while the bell peppers add a refreshing sweetness to balance out the spiciness.

It’s a hearty, satisfying dish that is sure to please anyone who enjoys a bit of heat in their breakfast.