Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Broccolini Frittata with Crispy Potato Crust

Brunch, Gluten Free, Sides, Vegetarian

I am sure I have mentioned before, that we eat a lot of eggs for dinner here.  Sometimes it’s a quick and easy frittata – like this Broccolini Frittata today, or maybe eggs Benedict with blender hollandaise, always a hit. And, my all time favorite – toast with smashed avocado, a sprinkle of lemon juice, a layer of smoked salmon, loads of fresh dill and finally a poached egg perched on top.

Maybe the reason most don’t default to eggs for dinner, might be because they are in the wrong section of the grocery store.  If the eggs were located in the meat department, you might think differently perhaps, because the meat aisle is the dinner aisle.

Where they are located now is the breakfast aisle, right? I don’t think you are really thinking dinner, while walking past yogurt, cheese and milk.

I think the eggs need to be moved.

Brocolli Fritatta

Broccolini Frittata with Crispy Potato Crust

Broccolini Frittata with Crispy Potato Crust


  • 2 yukon gold potatoes, sliced as thinly as you are able, I used a manoline
  • 2 Tbsp olive oil, divided
  • 1 tsp each of salt and pepper
  • 6 stalks of broccolini chopped, or 3 cups chopped brocolli
  • 1 clove garlic finely chopped
  • 8 eggs
  • 1/2 cup cream or milk
  • few dashes of hot sauce (optional)
  • 3/4 cup shredded monterey jack cheese
  • 3/4 cup grated or shredded parmesan cheese
  • 3 Tbsp chopped fresh parsley


  • Preheat oven to 350 degrees.
  • Slice the potatoes and place in a large bowl, add 1 Tbsp of olive oil and salt and pepper, toss well.
  • In a large cast iron skillet layer the potatoes in a overlapping order until you have completely covered the bottom and sides of the skillet.
  • Turn the heat to medium and cook until the bottom of the potatoes are nice and golden brown, about 5 minutes.
  • In the meantime in another skillet add 1 Tbsp olive oil, a sprinkle of salt and pepper, and cook the broccolini until just crisp 1-2 minutes, add garlic continue to cook for another 30 seconds then remove from heat and set aside for now.
  • Remove the pan with potatoes from heat and place a large dinner plate over the skillet and carefully invert so that the potato layer is laying on the dinner plate, the browned side will be facing up. Now slide the potato crust back into the pan with the browned side facing up, return to heat and cook 2 minutes more.
  • Whisk up the eggs with the cream and hot sauce. Add salt and pepper, whisk again.
  • Add the monterey jack cheese, parsley and reserved broccolini and give a stir.
  • Pour the egg mixture into the potato crust and top with the grated/shredded parmesan cheese.
  • Slide into heated oven and cook 15- 20 minutes or until the center is not jiggly anymore.
  • Remove from oven and let sit 5 minutes before cutting into wedges.
  • Note: I used a 10" cast iron skillet, you can certainly use any other type you have on hand.

    Leave a comment here
    2 Responses »

    Blueberry Lemon Quick Bread

    Usually, I have this crazy notion that the baked goods I post here should be over the top, drool worthy, confections. When really, sometimes you just want a nice little loaf.  A basic recipe that doesn’t involve sourcing hard to find ingredients, especially those you have to order online, and then wait for delivery. Nope, this… Continue reading

    Goat Cheese Bacon and Olive Quick Bread – Gluten Free

    For most, the thought of international travel lends a feeling of excitement and wonder.  For me, I usually default to thinking “what the heck am I going to eat?”  Really, off to Bormio Italy to ski the Alps, and I am worried about food?  Well, yes.  I lost 5 lbs a few years ago while… Continue reading

    Coconut Banana Loaf – Gluten Free

    This Coconut Banana Loaf today is for my friend Lynda.  Her son was recently diagnosed with many food allergies, and she is feeling a bit overwhelmed with all the restrictions. Baking without gluten, eggs, milk, nuts, almond flour (which I love to bake with), also no corn or soy. Phew!  That’s hard. However, I do… Continue reading

    Chicken Soup with Lime Avocado and Quesco Fresco Cheese

    I have confessed in the past, to discussing dinner options while eating breakfast, which I think is smart if you have to think about defrosting or running to the market if you need a few more items.   I have not shared though, that I tend to discuss how to make — insert any dinner/… Continue reading

    Gluten Free Cinnamon Rolls

    There are a few gluten-free baked items that really intimidate me.  Croissants, Angle Food Cake and Cinnamon Rolls, for some reason they have always seemed daunting to me.  And, today I have finally ticked one off the list. Gluten Free Cinnamon Buns –  as it turns out, not very hard to make at all.  In fact… Continue reading

    Brussels Sprout Kale and Pomegrante Salad

    Knowing me,  you would expect a really healthy recipe today, to help un-do all the merry making we have been up to for which feels like months.   Never have I experienced a Holiday Season with so many parties, with Christmas on a Friday, and New Years Eve falling on Thursday, it was easy to… Continue reading

    Triple Chocolate Holiday Cookies

    When Holiday baking, don’t you feel you have to raise the bar a bit? Everyday oatmeal craisin cookies, while good, feel like a Monday morning snack. banana bread, a great accompaniment to a bagged lunch. Even my best lemon ricotta cheesecake, which is a favorite for dinner parties, just doesn’t feel special enough. So, I made… Continue reading

    Corn Muffins – Gluten and Dairy Free

    Okay, I was handed a challenge today.  A dear friend’s son has been having serious digestive issues, their Doctor suggested a version of the candida diet, which means basically no sugars or most grains.  He is 15 years old, and very active in sports, so starving all the time of course.  Could I possibly develop… Continue reading

    Pecan Pumpkin Pie with Brown Sugar Pecan Crumble

    I had an incredibly hard decision to make this week.  To which, I gave many hours of thought, did some web surfing looking for inspiration; and leafed through many, many old-fashioned books. If you ask me to bring dessert to Thanksgiving, I do not take that task lightly.  It’s crucial to the day, don’t you think?… Continue reading

    Pumpkin Loaf with Currants and Pumpkin Seeds

    For the last two weeks, I have been trying to share with you a recipe for Pumpkin Loaf.  Seemed easy — yet, it took three attempts to pull it off.   The first loaf, I just used my perfect Banana Bread recipe and doctored it up a bit, replacing the banana with pumpkin and adding… Continue reading

    Gluten Free Paleo/Keto Pizza

    So, last month I shared with you that I was intimidated by the thought of making gluten-free pizza. Now, however, I am turning them out weekly.  Why?  What changed? Well, I figured out that my goal wasn’t to try to make a gluten-free pizza that tastes exactly like regular pizza.  It was to just make a… Continue reading

    Spatchcocked Chicken with Fingerlings and Brussels Sprouts

    Okay, I have been debating whether I should share this Spatchcocked Chicken recipe with you. Not because it’s too complicated to make — just the opposite. And, not because it contains pricey or hard to find ingredients — geez it’s just a whole, albeit organic, chicken with a few fingerling potatoes and a handful of Brussels… Continue reading

    Crispy Quinoa Pizza

    Most of you know that I don’t usually post recipes that are long on ingredients, time-consuming or laborious. This pizza does not fall into those categories per se, it just requires time, 6-8 hours specifically.  Yep, that might be a deal breaker, I know.  But, it is really worth it. If you are craving shattering… Continue reading

    Spiced Rum and Orange Cheesecake with a Warm Rum Sauce

    About once a year my husband invites some of his co-workers over for dinner, to discuss their upcoming business endeavors.  This time it was six men, my husband and myself. I had weeks of notice, so I wasn’t really worried about the menu.  With that many men (none vegetarian) naturally, I veered to steak.  Specifically,… Continue reading

    Crispy Baby Artichokes

    While I sometimes think I possess the courage and ability to conquer almost any recipe that comes my way, I must confess I was a tad bit intimidated to tackle artichokes. For me, they fell into the same category as homemade croissants, or a souffle.  Technically, I could make them, but, I just wasn’t interested.  Lately… Continue reading

    Sweet Potato Fig Scallion and Goat Cheese Salad

    A few days ago, I was scanning Pinterest and saw this recipe. Since then, I could think of nothing else until I made it.  That seems to happen a lot. With a dip in temperature, it wasn’t so daunting to get the oven going again — it really was perfect timing.   Also, we have… Continue reading

    Tuna Salad with Chick Peas and Black Beans

    When my kids were really little they ate most everything I cooked without complaint.  Really, friends were jealous, always asking for tips to get their kids to consume just the basic food groups, never mind the mustard crusted salmon or garlicky zucchini gratin my kids would devour. The only thing they refused to eat was… Continue reading

    Grilled Gluten Free Pizza

    In the last 4 years that I have been posting here, you would think I would have explored a gluten free version of every food imaginable.  Well, it seems I have been holding out on you — I have been avoiding pizza. Sure, I posted a cauliflower pizza awhile back — all the blogs were.  It gets… Continue reading

    Wedding Cupcakes – Gluten Free

    A dear friend of mine is getting married today.  At our quaint, old, campy club where the grass rolls down to meet the lake.  The forecast is 72 degrees, partly sunny with a slight breeze.  Could it be more perfect? Only glitch was that the caterer does not bake gluten-free  — that means she cannot… Continue reading

    Summer Squash Salad with Feta and Herbs

    Every summer it seems I gravitate to one type of salad, and repeat various versions of it all season long.  Last year, it was watermelon salad, which provided a nice opportunity to use up that huge bag of gochugaru that is hogging up space in the freezer, thank goodness they tasted so good together. The… Continue reading