Vegetable Frittata with Pancetta and Cheese
Who doesn’t love a great vegetable frittata? While I also love a good quiche it, is just so hard to make a great gluten free one, considering gluten free pastry is extremely temperamental. However, I do plan to eventually perfect one. For the time being will we be making the quiche’s very close cousin, the frittata.
Matt and I have been trying very hard to be healthy and add in more vegetables whenever possible. We have also been trying to do our part for the environment. By cutting back on purchasing and consuming meat products but, more on that later. This recipe does in fact have pork in it but that can be very easily omitted too make it vegetarian. It will still taste amazing. For this recipe we mainly just looked in out fridge and grabbed whatever we had a lot of, or would soon be going bad.
The Essentials
Two very essential items that you will need to make this vegetable frittata are, half a dozen eggs (if you’re making it for two people). As well as two small cast iron pans.
It is very important that the pans you are using are able to go in the oven. Of course, you can also use a larger cast iron pan and then cut the frittata into slices to serve. But keep in mind you will need to adjust the cooking time so that the eggs cook all the way through. This is a great option if you’re cooking for more people than just two or a larger crowd. I also love this option for brunch events, such as a Wedding Bruch, Bridal Shower, Baby Shower, or just having family and friends visiting. It looks like you have put a ton of effort into the dish. Meanwhile a vegetable frittata is so simple and easy to make, and won’t take a ton of time.
Cutting Corners
There are also a few simple ways to cut corners and make your prep time even easier. Two ways are by buying the pancetta already cubed. I was able to find the brand Fantino & Mondello at my local Sobeys in the deli section. The package says Gluten Free right on it, however it is not certified gluten free. Therefore I would recommend using your own discretion when purchasing these products. I have not had a gluten reaction to the pancetta, but that does not mean that another person could potentially have a reaction. The second way to cut down on prep time is using packaged shredded cheese. We usually buy Cracker Barrel and Kraft cheese. We love these brands, they are a good quality and can often be found on sale. Cheese is expensive so stock up and freeze it whenever you find it on sale.
Buying pre-packaged shredded cheese can be a bit tricky when eating gluten free. While I have never had a reaction to any of the above cheese brands, that does not mean someone else way. I try very hard to be 100% gluten free. However, sometimes products will not have any gluten containing ingredients, but can be cross contaminated. In the case of the shredded cheese I am using in this recipe it does contain cellulose powder to stop the cheese from sticking. Sometimes this ingredient is derived from wheat, however the company should note under the ingredients that is contains wheat. Which, this package does not.
If you don’t care about cutting down on prep time than just skip using shredded cheese and grate some cheese from a block. You can also grate blocks and store in freezer bags in the freezer so that you have shredded cheese on hand. As well as not having to worry about hidden gluten. You can also omit the cheese in this recipe if you have a diary intolerance. Or use lactose free or dairy free cheese. I do feel that the cheddar cheese really adds to the taste and makes it gooey inside while a bit crispy on top.
Vegetable Frittata’s make the best weekend and holiday breakfast. If you work from home or have a bit of time in the morning before work they are also great option. We absolutely love putting a lot of time and effort into our weekend breakfast/brunch and spending that time together.
If you make a Vegetable Frittata let us know in the comments below! Also, if you have any suggestions on some great gluten free breakfast ideas, please let us know! Don’t forget to check out other great meals such as this amazing gluten free Bacon and Beef Chili.
| Prep Time | 10 minutes |
| Passive Time | 20 minutes |
| Servings |
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- 6 large eggs
- 1/4 large orange bell pepper
- 1/3 cup broccoli cut into small pieces
- 1/3 cup cherry/grape tomatoes quartered
- 1/4 cup cubed pancetta
- 1/3 cup shredded double cheddar cheese
- 1 tablespoon avocado oil to coat the inside of the cast iron pans
- salt and pepper to taste
Ingredients
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- Preheat oven to 375F. Wash and dry all produce.
- Cut 1/4 bell pepper into small pieces. Then cut broccoli into small bite sized pieces roughly the same size as the bell pepper pieces. Lastly quarter cherry tomatoes. Cube pancetta and grate cheese (if necessary).
- In a medium sized glass measuring cup/bowl, crack 6 eggs. Then, mix in all of the vegetables, 1/4 cup of cubed pancetta and 1/3 cup of shredded double cheddar cheese. Season with salt and pepper.
- Pour 1 tbsp of avocado oil (or preferred oil) into each cast iron skillet and spread until the entire inner surface is coated.
- Take your egg mixture and pour even amounts into each cast iron skillet. Place the skillets in the oven on the middle rack and cook for 20 minutes. Making sure that when you move the pan, the eggs are solidified and not jiggly.
- Let cool for 5 minutes. Be careful not to grab the handle of the cast iron skillet as it will be hot for a very long time.
- ENJOY!
*At the end you can also add some cheese on top and put the broiler on high for 30 seconds to 1 minute. Keeping an eye on it so it does not burn. *You can mix up the vegetables to suit your preferences as well as the seasonings.