Cheesy Breakfast Frittata (Gluten-Free)
The Heritage Cook
The Heritage Cook
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  • 30 of
  • 30 in
  • 1/4 lb pork bulk sausage or Mexican (raw) chorizo (gluten-free if needed) … leave meat out for vegetarian option 1/2 medium onion, trimmed, peeled, and finely chopped 1 medium shallot, trimmed, peeled, and minced 1 large red bell pepper, stem and seeds discarded, finely chopped 1 tbsp Gourmet Garden Lightly Dried Cilantro 2 tsp Gourmet Garden Lightly Dried Chives, plus more for garnishing 1 tsp Gourmet Garden Chili Stir-In Paste, leave out for a milder frittata 3 oz Monterey Jack cheese, shredded 3 oz Cheddar cheese, shredded 2 oz Pepper Jack cheese, shredded, optional 8 large eggs Kosher or fine sea salt and freshly ground black pepper
  • 4 servings



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