Quick’n’easy frittata – gluten-free

One of my latest culinary discoveries: oven-bake frittata. It is a quick and easy meal, it disposes all the leftovers from your fridge and the kids love it – except for my middle monkey who seems to be extraordinarily picky at the moment anyway.

Last nights frittata was made of:

1 zucchini

2 potatoes

1 handful of diced bacon

1 handful of grated cheese (if you‘re going without dairy, just leave that out)

10 eegs

1-2 tomatoes

salt, pepper, nutmeg and frozen herbs of your choice to taste



Preheat your oven, 200 degrees C.

Grate zucchini and potatoes in the food processor on high speed or manually first, then add eggs, bacon, cheese and spices and mix thoroughly at medium speed for about 20 seconds until all ingredients are well-blended.

Cover a casserole or baking tray with pan liner and fill in the egg-mixure. Add sliced tomatoes on top so it looks nice and bake for 30-40 mins, you will see when it‘s done.


We had it last night for dinner and it makes a perfect meal, served with some bread and / or maybe a fresh green salad. When I was on my way today around lunch time I took the leftovers and had them cold – absolutely delicious! This will sure make its way into our lunchboxes more often.


In general frittata is a good meal to use up what‘s left in your cupboards or fridge because you can use any ingredients you like and find such as carrots, mushrooms, prawns, pre-cooked meat, capsicum… Just note: the „harder“ the food (for example carrots) the smaller you have to grate it so it will be cooked well once the frittata is done. Voilà!

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