The Versatile Frittata


Breakfast, lunch, or dinner

Frittatas are similar to quiches but without the crust, so if you are looking for a gluten-free recipe, this is it! We love frittatas because they are easily prepared and incredibly versatile. Enjoyed any time of the day, they are satisfying for breakfast, lunch, or dinner. As quickly as this dish can be prepared it can be altered. With a plethora of add-in ideas, you are sure to create a crowd-pleasing dish.

From simple to complex

Most days we will make a simple ham and cheese frittata for the kids and a more complex vegetable for us. Served with a wonderful glass of red wine and a small side salad, it’s perfect for an adult dinner. Served with juice and cut up veggies, it’s perfect for the kiddos. The flavor profiles are endless, but we will share with you our favorite Greek-inspired frittata. (Pictured is a simple ham and cheese.)


10 large eggs

1/2 cup milk or half and half

6 tablespoon of oil or butter

pinch of salt and pepper to taste

1/2 cup diced onions

1 pound box organic spinach

1/2 cup good greek feta cheese

1 tomato (optional)

2 stems of scallions, finely chopped (optional)


Preheat oven to 350 degrees.

Heat 2 tablespoons of olive oil in a pan. Add your spinach and sprinkle with salt and pepper. Wilt the spinach then take it out of the pan and put it on a plate, cool, and squeeze out excess water. If you are using a tomato, chop, and seed and add to the same pan, quickly cooking the moisture out of it. Set aside and let it cool.

Heat the remaining 4 tablespoons of butter or olive oil on the stovetop in a 10″ cast iron skillet. Add your chopped onions and sauté until translucent and soft, about 4-6 minutes.

Whisk your eggs, milk or half and half, salt and pepper. Add your feta, spinach, and tomato if using one. Pour the egg mixture into the skillet that your onions are in. If you find that the skillet has dried you can add more oil at this point so the eggs don’t stick.

Cook over medium heat, just until the sides begin to pull away from the edge of the skillet. Put the entire skillet into the oven and cook for about 15-20 minutes or until the center is not jiggly anymore. Take out of the oven and sprinkle with the finely chopped scallions.

The best thing about the frittata is it’s a gluten-free recipe! You can also serve it hot, room temperature, or cook it ahead of time and put it in the fridge for the next day!

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You may also like our Autumnal baked potato soup.

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