Quick and simple gluten free Summer Frittata recipe
Learn to make delicious gluten free Frittata with Em’s quick and simple recipe!
Here is the written version and the Honeybuns bake-along video for our gorgeous veggie Frittata.
Like our previous bake along videos, this beauty is another one bowl wonder. Once you’ve whizzed up the ingredients this takes just a few minutes to cook and you’ve got a gorgeous brunch or lunch dish ready to go. This recipe is an adaptation of the Asparagus & Watercress Frittata featured in the Honeybuns All Day Cook Book.
In the original version in the book, I include another ingredient, Lemon & Garlic Paste, which is made up in advance. I’ve simplified things for this bake-along video and left it out but here it is if you’d like to use it – it’s a fab multi-tasker stirred into soup, pasta sauces, spread on toast….You can find the recipe at the end of this blog.
This frittata is gorgeous eaten straight from the pan for brunch or a light lunch.
We’ve also tried it cold and it’s yummy and you can also re-heat it under the grill. It’s not suitable for freezing though.
Serves 4-6 and goes well with a simple salad (pea shoots, rocket, baby spinach would all work well).
You could also serve with one of our gluten free bread recipes, say our seeded loaf.
Take a look at Em’s bake-along video
For a step by step visual guide, please do check out Em’s live bake-along video below.
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What ingredients will you need for this recipe?
To make your own delicious gluten free frittata, you will need the following ingredients for this recipe:
200g mushrooms (or courgettes, baby spinach leaves)
8 eggs
3 cloves garlic, chopped
1tsp ground white pepper (or black pepper or sweet paprika)
Finely grated zest 1 lemon
150g grated cheddar (or grate-able cheese of you choice – this is an ideal opportunity for using any hardening odds and ends in the fridge up)
100g peas – frozen are ideal and you need them in a defrosted state
Half of a whole Camembert, cut into strips
1-2 tbsp olive oil (or any cooking oil you prefer)
A small bunch of fresh mint if you have it (or any fresh herbs you prefer), chopped
What kit will I need?
A large frying pan or Wok – just check whatever you are using will fit underneath your grill.
A grill and hob top – you’re going to fry first then finish under the grill.
A mixing bowl and a fork, or electric hand held mixer.
How to Make Your Gluten Free Frittata
Here’s my method:
If using frozen peas- let them defrost at room temperature and drain off any water.
Heat 1tbsp olive oil in your frying pan/Wok and gently fry off the garlic for a minute.
Whisk all the other ingredients, except the Camembert, in a mixing bowl using either a hand whisk or electric mixer
Add another tbsp of olive oil to the hot pan. Add your whisked ingredients to the pan and leave
Turn the grill on to high and ensure your pan will fit under the grill
Slurp tea or do squats for a couple of minutes then check the frittata which is in the pan on the hob at this point.
You can take a look at the sides of your frittata if these are set and the top is still liquid-y then it’s ready for a couple of mins under the grill. Then lay your strips of Camembert over the part cooked frittata.
Pop the pan and frittata under the grill for 2 mins. Check after 2 mins. The top needs to set and the Camembert will start to bubble and melt into gooey deliciousness.
As soon as it’s set, slide it out of the pan to serve.
Em’s Top Tip
Add a teaspoon of Lemon & Garlic Paste or pesto to the frittata ingredients for extra ooom pa pa!
Feel free to add more Camembert to the top plus a sprinkling of pine nuts if you have.
How to Make Easy Lemon & Garlic Paste
You need:
1 x whole garlic bulb, peeled and finely chopped
4 tbsp olive oil
6 x fresh basil leaves chopped (or rosemary or thyme)
25g pine nuts, toasted and crushed
What you do:
Pop all the ingredients, except the pine nuts, into a bowl and mix together. Place the ingredients on tin foil and make a parcel. Pop on a baking sheet and roast in the oven at 200°C / Gas 6 for 30 mins.
Allow to cool.
Pop the pine nuts and the roasted parcel ingredients in a mini food processor and blitz.
Once cooled, store in a sterilised lidded glass jar and keep in the fridge.
Top Tip:
Multiply up the ingredients and make batches – you can make the most of your oven being on for 30 mins!
Store finished paste in the fridge or freeze in ice cube moulds.
