Gluten Free Tomato and Spinach Frittata Recipe

D’ya know, I’d never heard of a frittata before! I knew what a plain egg omelette was but an egg omelette with other vegetables and seasoned with herbs? Excuse my absolute food ignorance but you gotta remember this gal hadn’t a clue about food and in my opinion, an egg could only be made fried, scrambled, boiled or made into a plain omelette!

I’d heard about this frittata after one of my lengthy Skype chats with my friend Sophie who has moved to sunnier climates [Spain], first to teach English as a foreign language and now, studying English at one of the Spanish Universities. I mentioned that I was after a healthy, cheap yet painlessly easy lunch time food that she suggested making a frittata. As you can tell, this decision must have been influenced by her Spanish surroundings!

[me and Sophie]

So I’d made the frittata months ago [and I mean months ago!] and I’m glad that I found it lurking amongst other food photos ! I think I’ve found it at the perfect time as I’ve been on the look out for easy, cheap and healthy lunch time treats! Plus, like other coeliacs right now, I vowed to eat more healthily as my new years resolution! [Now all I have to do is start it!!]. What’s more, the frittata makes excellent packed lunch food and will brighten up any lunch box!

Also this recipe is very adaptable and you can use any veg or herbs you like when you’ve started gaining the confidence! You do make a pretty large portion but it does taste just as good the next day!



  1. Dash of Olive Oil
  2. 1 Small Onion [chopped]
  3. 6 Eggs [beaten and seasoned with a little salt and pepper]
  4. Handful of Cherry Tomatoes [halved]
  5. Handful of fresh Spinach
  6. Basil



  1. Over medium heat, add a dash of olive oil in a frying pan [which will be suitable for popping under the oven*] and fry the chopped onion until they turn soft 
  2. Add the cherry tomatoes and fry for one minute 
  3. Remove the pan off the heat and add the basil and spinach until the spinach begins to wilt [it will curl and turn dark brown]
  4.  Add the beaten egg to the frying pan and cook on the medium heat until it has slightly solidified [this should take approx 8 minutes] 
  5. Put the frying pan under the grill and grill the top for a couple of minutes until firm and golden 
  6. Remove from the heat, let it cool down for a second and cut into wedges! [ Serve with whatever salad you fancy, I served mine with an olive, apple, pepper and onion salad] 


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