News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Vegetable Frittata

I’m a huge fan of frittata. It is so versatile and makes a quick and healthy meal for lunch or dinner. Somehow I ended up with four dozen eggs in my fridge this week, so frittata was the obvious choice! You can pretty much add whatever vegetables or cheese you like…. but do add ricotta, a colleague told me it is the secret to a lovely light frittata. I have to agree….

Enjoy hot or cold


1 (about 400g) medium size sweet potato (kumara)
2 (about 200g) small green zucchini
6 asparagus spears
12 green beans
½ cup finely chopped continental parsley
8 free range eggs
1 cup (80g) grated cheddar cheese
1 cup (250ml) thickened cream
4 tablespoons of fresh ricotta cheese
¼ cup extra grated cheddar cheese
Small handful of pepitas (pumpkin seeds), toasted to serve

Peel and chop sweet potato into chunks, approx. 4cm square. Place in steamer over simmering water and cook for 10 minutes, or until tender. Meanwhile, cut zucchini into rounds, (2cm thick) and steam for five minutes, along with the trimmed beans and asparagus. These veges can be cut roughly into pieces 4cm long, or left whole if desired. If you prefer, the vegetables can be roasted until tender in the oven, or grilled on a BBQ. Set aside to cool. 

Heat oven to 180℃. Grease a 24cm cake pan and line with baking paper. Arrange sweet potato on base and cover with ½ cup cheddar cheese. Add the remaining vegetables and sprinkle with another ½ cup of cheese.

Whisk the eggs, cream and parsley in a bowl. Fold in 2 tablespoons of ricotta and season with salt and pepper.

Pour egg mixture over vegetables.  Using a dessertspoon, place four little rounds of remaining ricotta on top. Sprinkle with extra cheese.

Bake for 40 mins or until just set. Allow to cool slightly in pan. Cut into wedges and serve with some toasted pepitas and your favourite salad.   

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