Frittata Recipe Gluten Free

Hey there foodies!

Are you tired of making the same breakfast every morning? Say no more. We have a delicious and easy recipe for you today: the baked frittata. It’s a light, yet fulfilling dish that will satisfy your taste buds and keep you full throughout the day.

For this recipe, we’re using arugula, portobella mushrooms, and feta cheese, but you can always add your favorite ingredients or substitutes. Let’s get started!

First, preheat your oven to 375°F. In a skillet, sauté a cup of sliced portobella mushrooms until they’re brown and tender. Add two cups of arugula and stir until they wilt. Set aside.

Next, whisk together six eggs and a quarter cup of milk in a bowl. Add salt, pepper, and any other seasonings you prefer. Pour the egg mixture into a greased nine-inch skillet.

On top of the eggs, add the sautéed mushrooms and arugula. Crumble half a cup of feta cheese on top. Bake in the oven for twenty-five to thirty minutes or until set in the center.

While the frittata is baking, grab a piece of bread or toast and butter it up. This baked frittata is best served with a side of carbs.

Once the frittata is done, let it cool down for a few minutes. Cut it into slices and serve it with your buttered toast. If you’re feeling fancy, add some extra garnish like chopped herbs or a sprinkle of paprika.

Doesn’t that look delicious? It’s creamy, cheesy, and packed with flavor. Perfect for a lazy weekend brunch or a quick breakfast on-the-go.

But wait, there’s more! We have another frittata recipe for you to try out. This one is a mushroom spinach frittata, which is just as tasty as our arugula and portobella one.

For this recipe, you’ll need eight eggs, a cup of spinach, a cup of sliced mushrooms, a quarter cup of milk, salt, pepper, and any other herbs or spices. Whisk the eggs, milk, salt, and pepper together in a bowl.

In a skillet, sauté the mushrooms until they’re brown and tender. Add the spinach and stir until wilted. Pour the egg mixture into the skillet, covering the mushrooms and spinach. Cook on medium-low heat until the eggs start to set.

Preheat your oven to 350°F. Once the eggs are set around the edges, transfer the skillet to the oven and bake for ten to fifteen minutes or until the eggs are cooked through.

Serve this mushroom spinach frittata hot, with a side of crispy bacon or a cup of your favorite coffee. It’s healthy, filling, and easy to make.

We hope you enjoy these frittata recipes as much as we do. They’re versatile, easy to customize, and perfect for any meal of the day. Plus, they’re a great source of protein and good nutrition. Let us know what you think in the comments!

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