Gluten Free One-Pan Frittata

Total time35 min

Prep time10 min

Cook time20 min

Eggs, olive oil, and a colorful mix of onion, bell pepper, garlic, and spinach come together in one skillet for a frittata that's as easy as it is satisfying. Everything cooks stovetop first to build flavor, then finishes in the oven until the center sets into a clean, sliceable wedge with no wet spots. The vegetables get plenty of time to soften and caramelize slightly, so every bite is packed with savory depth rather than raw crunch. Fresh parsley scattered on top at the end adds a bright, herby finish that cuts through the richness. It's a naturally satisfying, protein-forward dish that fits neatly into a gluten free breakfast or brunch rotation. Serve it straight from the pan for a low-fuss meal that still feels special.

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Ingredients

4 servings

8 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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¼ cup whole milk
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil
1 small yellow onion, thinly sliced
1 red bell pepper, thinly sliced
2 cups baby spinach
2 cloves garlic, minced
½ cup crumbled feta cheese
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Position an oven rack in the upper-middle position and preheat the oven to 400°F (205°C).
2
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.

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