Gluten-Free Chive Ricotta Frittata


by Aug 9th, 2011 // Gluten Free

Gluten-Free Chive Ricotta Frittata

Gluten Free Chive Ricotta Frittata

I am a girl who loves a good quiche. Until I perfect a gluten-free pie crust (and I will, oh I will) I’ve been looking for brunch alternatives. Enter the chive ricotta frittata! Now, say that five times fast. While a frittata doesn’t have a crispy crust the likes of a traditional quiche, I did love this light and crispy crust I got as a result of some stove top to oven cooking. It will do, for now.

Gluten Free Chive Ricotta Frittata

As you can see, this is one of those simple recipes where you can just hand over the ingredients to the nearest child and let her whip. It really is a three ingredient, super quick recipe you can do every weekend and just rotate ingredients. I used this combo adapted from Everyday Food, except I added more cheese. Because, repeat after me: You can never have too much cheese.

Gluten Free Chive Ricotta Frittata

After it firms up a bit on the stove top, you throw it in the oven for a few. Looking good, frittata!

Here’s how this easy dish can make you look like a pro in less than twenty minutes.

Gluten-Free Chive Ricotta Frittata

adapted from Everyday Food

Prep time: 7 minutes Cook time: 12 minutes


Extra virgin olive oil
8 large eggs
1/3 cup fresh chives, chopped
1 cup ricotta
Salt and pepper to taste

1. Heat olive oil over medium-high heat in an oven-proof skillet, and preheat oven to 425 degrees.

2. Lightly beat eggs, then add chives and salt and pepper.

3. Pour egg mixture into skillet, then drop ricotta in balls on top of the mixture. Cook for about two minutes on stovetop.

4. Transfer skillet to oven and bake just until it’s set, between 10 and 12 minutes. Remove, and let cool for a few minutes before serving.

Makes: 8 pieces


2 Comments on “Gluten-Free Chive Ricotta Frittata”

  1. 1.) Jen
    August 9th, 2011

    I know it’s probably not the kind of gluten free crust you really want, but I’ve made a quiche with a brown rice crust and it’s SO good. In fact, I personally prefer it to the pastry kind–chewier and more flavorful. I use this recipe for the crust technique:

  2. 2.) April the Gluten Free Girl
    August 9th, 2011

    Thank you Jen! I’m totally checking this out.

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