August 14, 2014

Veggie Frittata {Dairy & Gluten Free}


#dairyfree #glutenfree #vegetable #frittata


When I was pregnant with Mason, eating eggs made me sick. Eggs had been a staple in my diet for years and I had them for breakfast or dinner a few times a week. When Mason was just under a year old, we found out he was allergic to eggs, which meant they were gone from our house entirely for awhile. He outgrew his egg allergy at 22 months but it took me awhile to feel comfortable adding them to my grocery list very often.



I have moved past the anxiety that comes with a newly outgrown allergy and eggs have reestablished their place in our fridge and our diets. Since my nephew and one of my nieces are allergic to eggs, I do try to adapt the majority of my recipes to egg-free as well. However, I do enjoy eating eggs for breakfast once again and make them regularly at home.

This frittata is a delicious update to my usual scrambled eggs and is a great way to use up extra vegetables you might have on hand. The vegetables are interchangeable and you can use whatever is in season. I like to mix everything together in the same dish I bake it in, but it could easily be made in a cast-iron pan or other oven-safe skillet. If you can tolerate dairy, regular parmesan or another cheese would work well.

As for dairy-free cheeses, my little one doesn't really care for most of them, but our whole family loves Go Veggie Foods dairy-free Parmesan Style Topping. It is finely grated just like regular parm and doesn't taste any different. We use it on nearly everything! 

Update: Go Veggie has two styles of Parmesan topping. One is lactose free and does contain casein (milk protein) and is not safe for milk-allergic individuals. The dairy-free Parmesan style topping (purple container; see below) does not contain milk protein. I've had some people report difficulty finding this one, but don't be afraid to ask your grocer to special order it and/or stock it for you! 



Veggie Frittata {Dairy & Gluten Free}

                                                          Printable Recipe
8 organic brown eggs
1/4 cup onion, diced
1/4 cup green bell pepper, diced
1/4 cup sliced fresh mushrooms
1 small zucchini, diced
1/2 small tomato, diced
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Go Veggie Foods dairy-free Parmesan Style Topping (optional)

Preheat oven to 400 degrees. Spray an 8" round baking dish with olive oil or other non-stick cooking spray. 

In a medium bowl, crack the eggs and whisk them until scrambled. Add diced veggies, garlic powder, salt and pepper. Mix together. 

Pour the egg and veggie mixture into the dish. Sprinkle dairy-free Parmesan over the top of the mixture. Bake at 400 degrees for 30-35 minutes or until the middle is set.  Allow to cool for a few minutes before serving.

#dairyfree #glutenfree #vegetable #frittata

I'm linking up with Allergy Free Alaska and The Baking Beauties for Gluten Free & DIY Tuesdays!


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