Best 4 Scd Gluten Free Vegetable Frittata Recipes

VEGETABLE FRITTATA WITH SPINACH AND POTATO

Steps:

• Preheat the oven to 375F.
• Heat 1 tablespoon of olive oil in a non-stick, oven-safe pan (or cast iron skillet) over medium heat. Add the potatoes and saute for 7-10 minutes until tender. Meanwhile, whisk the eggs, basil, and cheese together in a bowl and set aside. Remove the potatoes from the pan and set aside.
• Add the remaining olive oil and cook the green onion, tomatoes, and frozen peas for 3-4 minutes over medium heat. Add the spinach and garlic and cook for another 30 seconds or so.
• Pour in the egg mixture and reduce the heat. Scramble the eggs for 1 minute then add in the potatoes. Cook for another 3-4 minutes until the egg starts to set. Smooth into an even layer and place in the oven for 10-12 minutes until the eggs have set. Slice and serve topped with more basil and cheese if desired. Enjoy!

SCD GLUTEN FREE VEGETABLE FRITTATA

Steps:

• Heat griller.
• Fry bacon.
• Add broccoli, onion, bell pepper, and spinach, stir until soft.
• Add butter. Whisk eggs and pour over vegetables - Do not stir. Allow bottom section to cook.
• Place cheese slices over the top of the eggs and place under grill until egg is set and cheese has melted.

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425 degrees.
• Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

BRUNCH VEGETABLE FRITTATA

Steps:

• Grease a 9" glass pie plate.
• Spread the shredded cheese evenly over the bottom of the pie plate.
• Cut up the broccoli, slice the mushrooms, dice the red bell pepper, and mince the green onions.
• Lightly saute the broccoli, red pepper, and mushrooms in a bit of olive oil.
• Layer all of the vegetables over the cheese in the pie plate.
• At this point, if you are adding the ham, sprinkle it over the vegetables.
• Blend together the Bisquick, eggs, salt & pepper, and milk for 2-3 minutes with an electric mixer.
• Make sure that Bisquick is dissolved.
• Pour mixture over vegetables and cheese.
• Bake in a 400 degree preheated oven for 20 to 25 minutes.
• The top of the pie should be golden brown when done.