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Seasonal gluten free frittata recipe

Hi there!

With early summer knocking at our door, I’m delighted to share this utterly gorgeous Frittata recipe with you. Adapted from our Honeybuns All Day Cook Book, this naturally gluten free dish celebrates the finest seasonal ingredients of early British summer time. Asparagus season is just eight and a half weeks, starting on St George’s Day, 23rd April and ending on Summer Solstice, 21st June.

Asparagus and spinach frittata on wooden board

Baby spinach, packed with nutrients, is at its most tender (and delicious) in early May time.

A multitasking super versatile recipe
Frittata with asparagus and spinach topping on wood board

This dish requires minimal effort and no fancy equipment. You can rustle it up either at home or on a camping stove - we cooked it on our camping holidays many a time.

Our home made frittata is ideal for:

  • Picnics
  • Work from Home lunches
  • Sliced up cold for lunch boxes
  • Simple suppers
Is this recipe Free from?

As always, we aim to be as inclusive as possible with our recipes. This dish is safe for coeliacs and is nut free. I’ve also included dairy free ingredients in a second section.

Do I need to buy fancy ingredients?

Quick answer- No. We aim to make our recipes accessible and always include alternative free from ingredients, helping you to make the most of what you already have in your cupboard of freezer. Food snobs we most certainly are not (heart emoji)

It does get slightly trickier to hunt down dairy free alternatives- but the supermarkets are so much better now with the dairy free cheeses, spreads etc. Asda, Tesco and Sainsburys all now offer decent vegan cheese alternatives.

So let’s get cooking…..

TIME: 10 minutes - yes really!

SERVES: 2-4

FREE FROM: nuts and gluten. Suitable for vegetarians and we also show you how to adapt to dairy free

Gluten free Ingredients:

  • 200g fresh asparagus, trimmed and chopped into 3-4 cm sections
  • 8 free range eggs
  • 1 tsp ground white pepper (or black pepper or use chilli for more of a kick)
  • Zest of 1 lemon, finely grated
  • 60g vegetarian Italian hard cheese, grated, plus extra for topping*
  • 100g vegetarian cheddar (any veggie, grate able cheese is fine)*
  • 85g baby spinach leaves, washed and roughly chopped  (regular spinach, watercress, rocket leaves will all work well)
  • 1-2 tbsp olive oil (or any veggie friendly oil)

Dairy Free swaps:

Vegetarian Italian hard cheese Basically you need a vegan version of Parmesan. We like Violife’s Prosociano available from Sainsburys. Alternatively, Super Engevita Yeast flakes under the Marigold brand taste deliciously cheesy and nutty. You can buy them at Sainsbury's and Tesco

Vegan cheddar According to BBC Good Food’s round up the best vegan cheeses Asda was deemed the best by quite a log way with their free from Mature Cheddar alternative.

Frittata with asparagus and spinach topping on wood board

Step by step guide to cooking your frittata

  1. Bring a saucepan of water to the boil and pop your asparagus in there for 1 minute, drain then rinse under cold water. This stops it from cooking further.
  2. Pop eggs, pepper, cheeses and lemon zest into a bowl and beat with an electric mixer for 1 minute. Gently stir in the asparagus and spinach leaves.
  3. Preheat your olive oil in a non stick frying pan. It needs to be sizzling hot. Pour your frittata mixture into the hot pan. Fry for 5-6 minutes on a medium heat.
  4. Whilst cooking, loosen the edges of the frittata and underneath with a fish slice. You don’t want it to stick.
  5. Preheat your grill to high
  6. By now, you’ll have a partially set frittata with some liquid still visible in the centre. Sprinkle with extra cheese before popping the pan under the grill….taking care not to melt your pan handle!
  7. Slide out from the pan onto a warmed serving plate
  8. Devour and enjoy.

Free from Picnic Pudding

Fancy something sweet, handmade, gluten free and delicious for pudding? Do check out our gorgeous range of individually wrapped brownies, cakes and flapjacks. We offer gluten free, dairy free and vegan options which are picnic perfect. Also ideal for lunch on the go and lunch boxes.

TOP TIPS

brownie celebration cake with ice cream and strawberries

http://www.eattheseasons.co.uk/ is a fabulous website for checking when UK fruits and vegetables are at their best.

- The Vegan Society has a wealth of supplier information and recipe tips online. All of our vegan cakes are accredited by the Vegan Society and bear their logo.

- For more fabulous gluten free recipes check out our Honeybuns Gluten-free Baking book & Honeybuns All Day Cook book.

- For a lovely summer gluten free dessert try our quick and easy chocolate brownie sundae sandwich recipe.  

We’d love to hear how you get on. If you have any questions- do get in touch via this blog in the comments section or facebook, email or telephone. We’d love to see you pics.

Emx

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