This Gluten Free Frittata recipe is a healthy and easy way to get your veggies in. Everything gets combined into a cast iron skillet then cooks up in the oven to meld the flavors together. A yummy vegetarian meal for breakfast or dinner!
Both tomatoes and kale start to pop up in the abundance in the summer. A great way to use them is in a breakfast frittata – it’s simple to make and can easily feed a whole family. Or just make it for yourself and cut up large slices to use as breakfast during the week.
Let’s get started. First up, roasting the tomatoes.
How Do You Roast Tomatoes?
This step is really quite easy. You basically just throw some tomatoes on a parchment paper-covered sheet pan, cover them with oil and kosher salt, then set them to roast. I followed directions from Ina Garten for this. You can see you want the tomatoes to look crinkly (pictured on the right) – that’s when you know they’re done.
While the tomatoes are roasting, prepare the egg mixture. Crack the eggs into a large bowl (discarding the shells), then add in the spices and milk (if you prefer). You could also add in cream (as a more decadent option) or coconut milk (if cow’s milk bothers you). Or you could just leave it out all together. Whisk everything together then set aside to prepare the rest of the dish.
How to make a gluten free frittata
For this recipe you’ll need to use an oven safe skillet. Typically this is in the form of a cast iron skillet, but if you have a different one, that will work too.
Set the skillet on the stove, turn the heat to medium, then pour in the oil. The pan will take a minute or two to warm up, during which you can be dicing up your onion. By the time you’re done dicing, the skillet and oil should be warmed up and you can dump it into the pan. Add in a pinch of salt and stir it up a bit with a wooden spoon to get cooking. Then move on to the kale.
For this recipe I used Red Russian Kale (pictured below), but any type of kale would do.
Make sure it’s washed, then remove the leaves from the stem. You can just tear them away, or for them down then kind of swipe them away. Here is a link to a short video on how to remove kale stems quickly if you need a simple tutorial.
Once the stems are removed, chop up the kale a bit and stick it in with the onion. By this time, the onion should have cooked down a bit (don’t forget to stir it as you go!). You’ll only need to cook the kale for a couple of minutes before it starts to wilt. At this point you’ll want to add in the roasted tomatoes.
If you’re roasted tomatoes aren’t done yet, take the skillet off the heat until the tomatoes are ready. If they are ready, turn the heat to low then add them in and stir them around a bit. Next pour in the egg mixture and again stir everything around to get the veggies distributed evenly in the pan.
Now you’ll want to break open the goat cheese and use your fingers to break little pieces into the pan. Disperse them throughout the pan as evenly as you can.
Let the pan sit on the stove for a couple of minutes to help the bottom and sides of the mixture set a bit, then pop it into the oven for 20 minutes.
After the timer goes off, check the doneness of the frittata by inserting a toothpick into the middle. If it comes out clean, the frittata is done and can be removed from the oven. If it’s not done (and make sure you didn’t stick it into some goat cheese so it would always be gooey), put it back in the oven for 2 to 3 minutes. It should cook quickly form here and you don’t want to overcook it, so just do increments of 2 or 3 minutes.
Once it’s done cooking, let it rest for 5 minutes, then cut up and serve!
Pin this Roasted Tomato Frittata for Later!
This gluten free frittata is a great way to get some veggies into your first meal of the day. If you need more gluten free breakfast ideas, take a look at these:
- Potato Breakfast Hash with Sausage, Mushrooms, & Peppers
- Simple Egg Bake with Mushrooms, Leeks, & Sausage
- Gluten Free Gingery Lemon Blueberry Pancakes
- Easy Gluten Free Breakfast Quesadilla
- Potato Crusted Ricotta Frittata
If you try out this Kale Tomato Frittata recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. Seriously, I love hearing from you!
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Roasted Tomato, Kale, & Goat Cheese Breakfast Frittata
For Roasting Tomatoes:
- 1.5 to 2 cups cherry tomatoes
- 1 tablespoon oil avocado or olive
- ¼ teaspoon kosher salt
For Egg Mixture:
- 10 eggs
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ cup milk optional
- 1 tablespoon oil avocado or olive
- ½ large white onion
- 1 pinch kosher salt
- 4 large kale leaves
- 4 ounces goat cheese
- A sheet pan
- Parchment paper
- Measuring spoons
- A large bowl
- A whisk
- A cast iron skillet
- A cutting board
- A large sharp knife
- A wooden spoon or spatula
- A knife or serving utensil
- Turn the oven on to 400 degrees F.
- Take out a sheet pan with edges and place a piece of parchment paper on the bottom.
- Place the cherry tomatoes on the sheet pan and pour one tablespoon of oil (avocado or olive) and ¼ teaspoon of kosher salt over the tomatoes.
- Mix the tomatoes, oil, and salt together with your hands to cover the tomatoes. Put the tomatoes in the oven for 20 minutes.
- Crack all the eggs into a large bowl and discard the shells. Measure out ½ teaspoon of the kosher salt, the ground pepper, and the garlic salt with measuring spoons and dump them into the bowl with the eggs. If using milk, pour into the bowl now (you can also use cream or coconut milk). With a whisk or fork, stir the eggs until well combined. Set aside.
- Place a cast iron skillet on the stove over medium heat. Place 1 tablespoon of oil (avocado or olive) and let heat up while you chop the onion.
- Using a cutting board and large sharp knife, dice the onion. Then place in the skillet, add a pinch of salt, and cook for 5 minutes, stirring often with a wooden spoon or spatula until soft and mostly translucent.
- While the onion is cooking, wash the kale and tear it away from the hard stem. On the cutting board cut the kale into large pieces with the large sharp knife. When the onion has cooked for 5 minutes, add the kale to the skillet to cook until it has wilted and cooked down, 2 to 3 minutes.
- If the tomatoes aren’t done cooking yet, turn the burner heat off and remove the skillet from the burner. Once they are done, place the skillet back on the burner and put it on low heat. If the tomatoes are done cooking, just turn the heat on the burner to low.
- Place the tomatoes in with the onions and kale and stir around with a wooden spoon or spatula until they’re evenly spread out in the skillet.
- Pour the eggs into the skillet and stir around a bit until everything is evenly distributed.
- Using your hand, break off small pieces of goat cheese and drop them into the egg mixture in the skillet, dispersing them as evenly as you can.
- Let the egg mixture cook on the stove for 2-3 minutes to help set the bottom and sides.
- Place the skillet in the oven and set the time for 20 minutes. Once the timer goes off, use a toothpick to check if it’s done (insert it into the middle of the frittata and if it comes out with any gooey egg bits, it’s done). If it’s not done, put it back in the oven for another 3-4 minutes. Continue checking the frittata until a toothpick inserted in the middle comes out clean.
- Once done, take the frittata out of the oven and let rest for 5 minutes to cool slightly. Then cut it into slices with a knife or serving utensil and serve.
This is actually one of the most delicious things I’ve ever eaten. I’m gonna be making this a lot more.
Glad you liked it Ryan!