I saw a frittata recipe on my Instagram feed from gluten-free blogger Becky Excell over at Gluten Free Cuppa Tea. You can view her recipe here.
It looked so colourful and I hadn’t made a frittata for months – so I thought it would shake my lunch up – a nice change from soup…
Sometimes, as a coeliac, it can be so easy to fall into a rut of soup or other bland lunches. It’s difficult to look forward to your lunch break when you just have the same boring food time and time again. So if you’re like me, wanting to kick the tasteless lunch habit, check out this recipe below. Adapt the recipe to include whatever you fancy. That’s what’s great about frittatas, you can add pretty much anything you have left in your fridge to it.
To make this recipe vegetarian, simply remove the pancetta!
A handful of spinach
4 slices of pancetta
1 courgette chopped
A handful of cherry tomatoes halved
1 small red onion, diced
Salt & pepper
- Fry your red onion, courgette and pancetta and wilt your spinach in a pan of boiling water (cook-off any other veg you’re adding in at this point, too)
- Break your 8 eggs into a jug, add your cooked veg in and mix along with your seasoning
- Heating your oil in a frying pan and gently pour your egg mixture into the pan
- Leave to fry on a medium heat for around 5 minutes
- Once the base and edges have started to brown and crisp, pop it under the grill to firm up the runny egg mixture on top.
- Remove from under the grill once it is firm to the touch, or starting to brown.
- I cut mine up into 8 slices and took two each day for lunch with a small green side salad.
P.S. Add extra spice with a few drops of hot sauce – this Peri-Peri one is tasty and it says gluten-free on the bottle.