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A slice of a tomato basil frittata that was made with einkorn wheat.

Einkorn Tomato Basil Frittata Recipe

Print Recipe
Our tomato basil frittata recipe is made with einkorn, so it’s a great meal for those who are wheat-sensitive!
Course Breakfast
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 6 -8 servings
Calories 345
Author Cheryl Najafi

Ingredients

Instructions

  • Preheat oven to 375 degrees and spray a 9" pie dish with cooking spray.
  • Place a skillet over medium heat and melt butter. Add onions and cook approximately 3–4 minutes until soft and translucent.
  • In a large mixing bowl, whisk flour together with one egg. Add remaining eggs and milk and beat until light and fluffy. Add cooked onions, basil, cherry tomatoes, 1 cup of cheese, salt and pepper and stir until well combined.
  • Transfer the filling to prepared pie dish and top with remaining cheese. Bake 30–35 minutes or until a knife inserted in the middle comes out clean. Serve immediately with a light side salad.

Notes

Don’t be alarmed if your frittata grows larger than your pie pan. As it cools it will settle back into place.

Nutrition

Calories: 345kcal | Carbohydrates: 8g | Protein: 23g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 468mg | Sodium: 749mg | Potassium: 292mg | Fiber: 1g | Sugar: 4g