Recipe: Gluten Free Salami Frittatas (Perfect for Meal Prep!)

Being a coeliac means that fast food looks a little different. You see, whilst some people may think of fast food as McDonald's or Subway, I think of fast food as yogurt, cheese and crackers or anything I've made in advance that I can grab and go or quickly reheat in the microwave. 

So, because one can't exist on cheese and crackers and yogurt alone, I am always coming up with new make ahead recipes to ensure I always have a quick and easy option when I need food in a hurry. 

Enter, these frittatas. 

This is one of those recipes I'll make whilst I cook dinner of an evening. I first made it whilst I was making my Healthy Spinach Salami and Ricotta Cannelloni Recipe for dinner. I had leftover salami, the oven was on and I needed something for lunches throughout the week so I threw some ingredients together - and hoped for the best. 

What those thrown together ingredients created was the easiest and most delicious frittata that we've been loving ever since. Full of flavour but made with just a few ingredients, it's a freezer friendly recipe that is perfect for meal prep and can be enjoyed for a quick breakfast, lunch, dinner or even a savoury snack!

The pictured version was made really simply - but usually I'll add frozen peas or corn (or both) to the mix too - if I have them on hand! I've even added chopped asparagus when it's in season.

So let me share the recipe with you! >> 

Easy Gluten Free Salami Frittata Recipe

makes 24 mini frittatas or 12 muffin sized frittatas

gluten free, grain free, healthy, low fat, clean eating friendly

100g salami, diced (it works out to be 2/3 cup - but I just use whatever I have - more, less, it doesn't really matter!)

6 large eggs

1/2 cup (120g) plain greek yogurt

1/2 cup (60g) grated cheese

Optional: 1/2 cup frozen peas or corn and/or chopped fresh herbs (I usually add basil, parsley and oregano) 

• Preheat your oven to 180C/355F. 
• Get out a mini muffin tin, regular muffin tin or pie pan/round cake pan (choose whatever you want to use!) and liberally grease with butter or oil. You want to make sure your cooked frittata doesn't stick onto your tray. If making a full sized frittata, add some baking paper to the bottom to make it easier to turn it out. 
• In a mixing bowl, add all of your ingredients and mix until combined.
• Pour your mixture into your chosen pan and place your pan into the oven. 
• For mini muffin sized frittatas, bake for about 10-15 minutes, for muffin sized frittatas bake for 15-20 minutes and for a full sized frittata bake for 20-40 minutes, depending on thickness. You want to remove your frittata from the oven once it's golden on top and set in the middle. When you place a skewer into it, it should spring back to the touch and be cooked all the way through.
• Remove your frittata from the oven and allow to cool slightly before removing them from their tins. 
• These frittatas will keep for 2-3 days in the fridge or can be frozen to defrost and reheat later. 

But tell me, 

What's your go-to quick lunch? 

Or what have you been eating for lunch lately?

    

   

This post may contain affiliate links.