Gluten-Free Frittata

Dani

This Gluten-Free Cheesy Frittata is a soft, golden, high-protein bake made with eggs, yogurt, lactose-free cheese, and buckwheat flour. It’s gluten-free, wholesome, and delicious; perfect for breakfast, brunch, or a light lunch. Serve warm or cold with a fresh salad for a quick and nourishing meal.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Breakfast, Brunch, Savoury Bake

Cuisine Mediterranean-inspired

Servings

Calories 376 kcal

Equipment

1 Ceramic baking casserole

2 Mixing bowl

Ingredients

5 large Eggs
250 g yogurt plain, homemade or any Greek-style
250 g cheese Eatlean lactose-free grated
120 g Buckwheat flour
2 tbsp Rice bran oil or olive oil
20 g Parmigiano Reggiano grated for topping

Instructions

Preheat oven to 160 °C (320 °F). Line a baking tray (25 × 20 cm) with parchment paper.
In a large bowl, whisk eggs until foamy. Add yogurt and oil; whisk again until smooth.
In another bowl, mix the grated cheese with the buckwheat flour.
Fold the cheese-flour mix into the egg-yogurt mixture until combined.
Pour into the tray and smooth the surface.
Bake for 30 minutes until set.
Sprinkle Parmigiano Reggiano over the top and bake for a further 5–10 minutes until golden.
Cool for 10 minutes, then slice and serve warm or cold with salad.

Notes

Use thick yogurt for the best texture.

Add spinach, herbs, or courgettes for extra color and flavor.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

YourDani x x

Nutrition

Calories: 376kcalCarbohydrates: 17gProtein: 20gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 204mgSodium: 406mgPotassium: 273mgFiber: 2gSugar: 3gVitamin A: 710IUVitamin C: 0.2mgCalcium: 416mgIron: 2mg

Keyword buckwheat frittata, cheesy frittata, gluten-free frittata, high-protein breakfast, Lactose-free

Tried this recipe?Let us know how it was!