Make Ahead Gluten Free Four-Cheese Spinach Frittata

Not only can you make this frittata in advance, but it is better this way! Just steam or microwave to reheat. I know, you’re probably thinking that any time you’ve reheated leftover cooked or scrambled eggs, they were not so great. Well, there are two ingredients in this recipe that change all of the rules, and neither is cream cheese. This gluten free frittata turns out moist and has a balance of flavors and textures.

Make Ahead Gluten Free Four Cheese Spinach Frittata

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: Makes 6 - 7 servings

Make Ahead Gluten Free Four Cheese Spinach Frittata

The perfect gluten free frittata that you can make-ahead of time and have it turn out even more delicious!


  • 2 tablespoons olive oil
  • 1/2 cup medium onion*, chopped
  • 9 ounces fresh spinach, roughly chopped
  • 7 ounces gluten free cream cheese (Philadelphia)
  • 10 whole large eggs
  • 2 large egg whites
  • 1/2 cup freshly grated Parmesan cheese (or Kraft canister)
  • 1/4 cup brown rice flour (or white)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper (or black)
  • 6 ounces finely shredded cheddar/Monterey Jack cheese (1 cup, slightly packed)


  1. Preheat a large skillet over medium-high heat with oil. Lower heat and add onion. Saute for 7 - 8 minutes or until translucent and tender.
  2. Preheat the oven to 350ºF.
  3. Add raw spinach and saute until tender; set vegetables aside to cool.
  4. In the bowl of your mixer, beat the cream cheese until creamy.
  5. Add the eggs, one at a time, until incorporated with the cream cheese. Add the two egg whites at the same time, and mix until combined.
  6. In a small bowl, whisk together the Parmesan cheese, rice flour, baking powder, garlic powder, salt, and pepper. Sprinkle on top of the batter and beat until thoroughly combined.
  7. Add the shredded cheeses and mix on low speed until incorporated.
  8. Pour the mixture into a heavy, oven-safe skillet. (I used a 12-inch, but you can easily use a 10-inch.) Bake for 25 - 30 minutes or until a knife inserted in the frittata comes out clean.
  9. Transfer to a plate, allow to cool at room temperature, cover, and refrigerate up to four days.


*If you're not an onion fan, omit them, especially when serving to small kids.

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