Gluten-Free Frittata – High-Protein, Easy and Cheesy
This Gluten-Free Cheesy Frittata is a soft, golden, high-protein bake made with eggs, yoghurt, lactose-free cheese, and buckwheat flour. It’s naturally 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.
Equipment
Ingredients
- 5 large Eggs
- 250 g plain yoghurt plain, homemade or any Greek-style
- 250 g Eatlean lactose-free cheese - original or lactose-free cheddar
- 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 yoghurt 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-yoghurt 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 yoghurt for the best texture.
Add spinach, herbs, or courgettes for extra colour and flavour.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
YourDani x x
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