Gluten Free Frittata – Turkey and/or Vegetable

For another way to use your leftover turkey and fixings, give this gluten free frittata recipe a try. Fritta is Italian meaning “to fry”. It is made with beaten egg and is fried. It often includes vegetables, or even meat. As a child my grandmother used to make the best artichoke frittatas. The more cheese the better! I created it with a bit of twist, as this one is not deep-dish, but no more higher than a pizza. I hope you enjoy this Italian favorite.

This recipe is available to everyone.

Turkey Frittata or Vegetable Frittata


Yield: Serves 2.

Turkey Frittata or Vegetable Frittata

A flavorful vegetable and/or turkey frittata, naturally gluten free.


  • 4 large eggs
  • 1/4 cup milk, sour cream, Greek yogurt or dairy-free yogurt
  • 2 teaspoons gluten free dijon mustard
  • Sea salt, to taste
  • Several dashes of black pepper, to taste
  • 2 teaspoons cooking oil
  • 1 1/2 cups leftover or thawed frozen vegetables, including chopped sweet potatoes
  • 2/3 cup leftover cooked turkey (or additional vegetables), chopped or minced
  • 1/3 cup cheese or Daiya vegan cheese, shredded (optional)
  • 1 1/2 Tablespoons butter ( or margarine or Earth Balance spread)
  • 1/2 fresh tomato,wedged
  • 1/4 cup sliced red onions, divided


  1. Beat eggs, milk, mustard, salt and pepper until well combined; and if using, add cheese and whisk more; set aside.
  2. Add oil to a large skillet on medium heat; add turkey, vegetables and onion (reserving a little for garnish); cook until either warm, or if using, until onion is tender.
  3. Add egg mixture; reduce heat to low; and cook for until you no longer see any raw egg. With a spatula, lift the frattata and allow any uncooked egg mixture to flow to the bottom of the pan.
  4. Cut frittata into wedges or cut in half.

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