So first let me say, frittatas have revolutionized my omelets. I call them Free-Up Frittatas because they free up time, labor and ingredients and save money. One pan does it all. And these gluten-free goodies are crammed with low to no carbohydrate vegetarian protein. I list the crustless quiche and frittata recipes separately but basically they're the same thing. My frittata is just quiche without the crust, give or take.
First, and this is an absolute must, no exceptions, ya gotta use a cast iron skillet. I was never a fan, being the one who had to wash my dad's anvil-heavy skillet. But once dear daughter Molly Cate got me one of my own, well, now it's all I use for most pan fried cooking, especially frittatas.
You can add pretty much any ingredients you want as long as you have eggs. I'm sure there's a vegan food swap for eggs in quiche but I've not explored that. So my preference is to do a weekly fridge leftovers clear out, dice 'em up and fritatta-ize them. You know, that thing of chopped onions, the half used carton of mushrooms, the six open bags of shredded cheese. (yes, six, why would we bother to see if one is already open before tearing into another?) Don't forget the sprouting garlic bulb or clove, never can remember which is the whole and which is the part. And the three cut into colored peppers. Use up leftover milk about to expire. And that half package of bacon or bacon bits or cooked sausage, you get the idea.
First, dice vegetables and sauté in cooking olive oil, ghee leftover bacon grease (favorite). Arrange in pan so there's an even amount spread around the bottom. Season with cracked pepper and celery salt. Lower heat. Beat about 6-8 eggs with a little milk till smooth. Pour into pan so cooked stuff is covered. Preheat oven to 400 degrees. DO NOT TOUCH IT. Just let it cook till eggs have begun to set. Add top with shredded cheese. I actually add my cheese into egg mixture but you can do it either way. Top with fresh herbs like basil, dill, rosemary or oregano. Bake till cheese is melted, eggs are bubbly and edges are browning.
Top with fresh chopped tomatoes. Cut into pie slices and enjoy this gluten-free quiche-frittata. If you're eating vegetarian weight loss food swaps, omit meat and top with a little Parmesan cheese. Load up on the vegetables. This frittata recipe is so versatile! We make it for our meatless Lenten entree at least once a week. You will notice ours is not neatly cut, LOL we keep doing that "oh just a smidge more."
