Gluten Free Easy Frittata

Total time30 min

Prep time10 min

Cook time20 min

This skillet frittata is loaded with softened red bell pepper, wilted baby spinach, and bright scallion greens, all folded into fluffy whisked eggs and finished with a scatter of melty cheddar. A quick run under the broiler gives the top a lightly golden, set finish while the inside stays tender and custardy. It's a fast, one-pan meal that goes straight from stovetop to broiler to table, with fresh parsley adding a clean, herby finish if you want it. Naturally built around eggs and vegetables rather than any bread or grain component, it's an easy, satisfying choice to keep on hand for a gluten free breakfast, brunch, or light dinner.

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Ingredients

4 servings

8 large eggs
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¼ cup whole milk
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil
1 small red bell pepper, diced
2 cups baby spinach
3 scallions, thinly sliced (green tops only)
½ cup shredded cheddar cheese
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Position an oven rack in the upper-middle position and preheat the broiler to high.
2
Crack the eggs into a mixing bowl, add the milk, salt, and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.

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