Frittatas are something I make on a regular basis, but I tweak and adjust them to include whatever vegetables I happen to have around at the time.  Or whatever I'm in the mood for eating.  My dad and sister pointed out that I've never actually managed to post my frittata recipe (probably because there are so many variations).  So, here you go!  I finally managed to type up a recipe that includes several options for you!  Feel free to make your frittata your own by being creative!  Enjoy!

This frittata was filled with leeks, asparagus and sharp cheddar.

This leek was filled with onions and mushrooms, with some green tomatoes on top.

Frittata Recipe - make it your own!

Preheat oven to 350 F - 375 F.
Lightly butter a baking dish (7x11) or pie dish.  You can also bake this in an oven-safe frying pan (same one used to cook the vegetables).  Both cooking options are included below.

Veggie Fillings:

 (I usually aim for about 1-2 cups of cooked vegetables - however, I've also made it without any vegetables at all for a plain bacon-cheddar frittata or ham & cheese frittata.  Like I said above, this is a versatile recipe.)

Sauté over medium heat until tender (not mushy) your choice of finely diced or sliced vegetables in 1-2 Tbsp oil finely.  Season your vegetables with salt, pepper and garlic (or mix all together and cook in pan with holes on barbecue for about 20 min.).  

A couple nice vegetable options: 

zucchini

yellow squash

onions

mushrooms (fresh or small can of organic mushrooms) 

OR

leeks, thinly sliced (cook first)

asparagus, diced

OR

onions

zucchini

bell pepper

OR

onions

mushrooms (fresh or small can of organic mushrooms) 

OR 

onions

mushrooms (fresh or small can of organic mushrooms)

bell pepper

You can also add a can of green chilis instead of, or in addition to your sautéed vegetables.  

Thinly slice a few cherry tomatoes OR one tomato (not too juicy). (Optional - You don't need the tomatoes, but I think they look pretty placed on top before baking).

Additional Toppings to prepare:

¼ cup diced green onions/scallions (optional)
1 cup cheddar cheese, grated or finely diced (I like a sharp or medium cheddar best, but you can use other types of cheese as well!)
6 cooked slices of bacon, diced OR  ½-1 cup of ham, diced OR  ½-1 cup cooked sausage, crumbled or diced (Optional - leave out the bacon/ham if you prefer a veggie & cheese frittata.)

Egg mixture:

Beat together in a bowl: 
6 eggs
1/2 - 1 cup milk

Add and mix in thoroughly: 
2 Tbsp butter, melted
½ tsp salt
¼ tsp pepper

There are two methods of assembly:

Prepared Dish (pie pan):
After beating eggs & milk and adding butter, salt, and pepper, pour into your prepared dish.  Sprinkle evenly over the top of your egg mixture the green onions, bacon/ham, cheese, and veggies.  No need to mix.  If you have any tomatoes, add them gently on top of the frittata and sprinkle the tomatoes with a little salt & pepper.  

OR

Oven-safe frying pan:
Sprinkle the cheese on top of your vegetables.  Pour the egg mixture over your sautéed veggies. Evenly spread your green onions, if using.  If you have any tomatoes, add them gently on top of the frittata and sprinkle the tomatoes with a little salt & pepper.  Depending how warm your vegetables are, you may need to lower the baking time by 5 or so minutes.  

Leeks & Asparagus with Cheddar cheese on top, ready for the eggs and tomatoes

Topped with eggs & some grape tomatoes, ready to sprinkle with a little salt & pepper, then bake.

Bake at 350 F - 375 F for ~30 minutes. (A knife should come out clean) until lightly browned and lightly firm.  Enjoy! 

Fresh from the oven! Yum!

Fresh from the oven - mushrooms & onion with ham, cheese and green tomatoes frittata

Frittata Recipe - Make it your Own by Successfully Gluten Free!

This recipe is a bit different from my favorite frosted sugar cookie recipe, topped with my marshmallow fluff frosting.  It was a bit of a roundabout method to get to these - since I had originally posted a yummy sugar cookie bars recipe, then flipped that bar recipe around to make these yummy (and EASY) soft sugar cookies!  We plan to whip some up again soon! 

Decorating cookies is so fun for kids.

The back of the spoon works perfect for little kids to spread the frosting.

Gluten Free Sugar Cookies

Makes about 3 dozen

In a large bowl, whisk together: (it's important to mix dry ingredients separately in GF baking to avoid lumps)
2 cups Kristin's Gluten Free Flour Mix
3/4 cup white rice flour
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt

In a mixer, cream together:
1 cup butter, softened
8 oz cream cheese, softened
1 1/2 cup white sugar

Add and mix in, scraping down a few times:
1 egg
2 tsp vanilla bean paste (or vanilla extract)

Add the dry ingredients in, and mix just until combined.  

Scoop the cookies onto parchment-lined pans.  Use a flat glass, wrapped in plastic wrap.  Dip it briefly in water and flatten each cookie.  Dip between every 1-2 cookies to keep it from sticking to the dough.  

Flattened and ready to bake.

They worked as a team to flatten each pan of cookies.

A surprisingly drama-free kitchen - everyone loves making cookies!

Bake each tray of flattened cookies at 350 F for 7-9 minutes, until light browned on edges.   

Remove from oven and let rest a few minutes before moving the cookies to a wire rack to fully cool.   After fully cooled, frost as desired - but my favorite on these cookies is the marshmallow frosting with just a hint of lemon and vanilla, below. 

They'll just have a hint of browning at the edges.  If you want crispier cookies, you can bake these a bit longer, but I like them to be nice and soft with the frosting.  

Frosting:

Mix together frosting in a mixer, beating well until light and fluffy:
6 Tbsp butter, softened
2 cup powdered sugar
1/2 cup marshmallow fluff
2 drops lemon essential oil OR 2 tsp fresh lemon juice
1 tsp vanilla bean paste (or vanilla extract)
1/4 tsp salt
drops food coloring, if desired

Slowly add heavy cream OR milk 1 tsp at a time until you have a smooth consistency.  I find 1 - 2 Tbsp cream or milk works well.

Spread (or pipe if you're feeling fancy) overtop the cookies.  Add sprinkles, if desired. 

Color frosting and decorate as desired! 

Gluten Free Sugar Cookies Recipe by Successfully Gluten Free! 

When I asked my youngest how she liked the apple muffin she was eating as a snack, she said "I love these peach chunks you put in them."  Ha!  Love the silly things kids say.  Needless to say, the bits of cooked apple in these crumb-topped apple cider muffins are a tasty addition.  I hope you enjoy them!

I think all muffins with crumb topping are so pretty. 

Apple Cider Muffins with Crumb Topping

Preheat oven to 350 F.  Prep 18-20 muffin tins with paper liners. 

Sautéed apples:

In a sauté pan, cook the following over medium heat ~15-20 minutes, until apples are tender: 

1-2 Tbsp butter

2-3 cooking apples, peeled, cored & diced (Use a variety of apple that doesn't turn to mush/applesauce while cooking. Many apple varieties hold their shape nicely.  I usually choose a tart cooking apple). 

1 Tbsp cinnamon

In last minute of cooking, add and stir in: 

1 Tbsp maple syrup

Remove from heat and set aside to cool. 

Crumb topping:

In a large bowl, chop together with a pastry cutter (or crumble with fingers):

1 Tbsp coconut flour

1 Tbsp brown rice flour

1 Tbsp brown sugar

1 Tbsp butter

Set crumb topping in the refrigerator to stay cold while you prepare the muffin batter. 

Muffin batter:

In a large bowl, mix together the dry ingredients (It's important to do this in GF baking to avoid clumps):

1 3/4 cup Kristin's Gluten-Free Flour Mix (OR 1/2 cup brown rice flour, 1/2 cup white rice flour, 1/2 cup tapioca starch, 1/4 cup cornstarch, 1/2 tsp xanthan gum)

3/4 cup brown sugar (you can make these with less sugar - 1/4 brown sugar instead of the 3/4 cup - just add an extra 1/4 cup apple butter/sauce and you'll be good to go!)

1/4 cup white sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

Add and mix well: 

1/2 cup apple cider (fresh pressed apple juice)

6 Tbsp oil

1/4 cup apple butter OR apple sauce (or a bit of both - I find apple butter adds some nice spices and a richer flavor)

2 eggs

1 tsp vanilla extract

cooled apples from above (warm is okay, just not piping hot) 

Divide batter between 18-20 muffin tins, lined with paper liners.  Fill 2/3 with batter.  

Batter divided into muffin tins.

Divide the crumb topping from above on top of the muffins.  

Topped with crumb topping!

Bake at 350 F for 20-23 minutes, until nicely browned.  Remove and let rest 5-10 minutes before removing to a cooling rack to cool.  Enjoy!!!

Fresh from the oven! Let these rest 5-10 minutes before removing to the cooling racks.  

Apple Cider Muffins with Crumb Topping by Successfully Gluten Free!