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Gluten-free Veggie Frittata Sticks

September 11, 2022

These Gluten-free Veggie Frittata Sticks are a staple in our home for both myself and my kids! A great recipe to meal prep for the week and add in any veggies or mix-in’s you are craving.These Gluten-free Veggie Frittata Slices are a staple in our home for both myself and my kids! A great recipe to meal prep for the week and add in any veggies or mix-in's you are craving.

I should just call these the “leftover frittata sticks” or “what’s in my fridge sticks” because that’s what I end up using whenever I make these.

I take any leftover veggies or cookies proteins and chop them up and add them to this dish. It is such a great use of leftovers and it is an *easy* recipe to make to feed your family for a few days! My kids love dipping these in ketchup too like they do their eggs. And it’s a great way to sneak in some veggies to their diet. So even if your kid isn’t a fan of spinach or veggies normally, I recommend trying this way of having them eat veggies!

This recipe stays good in the fridge for 5 days and you can reheat in microwave, eat cold or reheat in oven or skillet if you prefer.

Tip: use any veggies or cooked proteins you have on hand here! You can customize the recipe to work for you and what you have on hand.

What ingredients are in these baked veggie egg sticks:

  • Cooked sausage, cut up into crumbles (optional but you can also use chopped up bacon, veggie-based meats or omit)
  • Cooked potatoes – we had some leftover roasted potatoes that I tossed in here
  • Veggies – I did a mix of spinach, zucchini and broccoli! I had the broccoli and zucchini cooked already
  • Shredded cheese – or use dairy-free cheese if you prefer
  • Almond flour – I haven’t tested another flour but oat flour may work well too
  • Eggs – there is no sub for eggs her 🙂 They are a huge part of the recipe!

How to make veggie frittata sticks:

  1. Preheat your oven to 350 degrees and grease an 8×8 baking dish
  2. In a large bowl, mix together the meat, potatoes, veggies, spices and almond flour
  3. Mix in the eggs well until everything is fully combined
  4. Add batter to a baking dish and cook in oven for 25-30 minutes or until edges are golden and center doesn’t jiggle
  5. Allow the dish to cool for a bit then slice and enjoy!

Best tips for success making frittata sticks:

  • The best part about this recipe is you can use any mix-in’s or things you have! Whatever veggies you have on hand and I used some roasted potatoes and sausage too.
  • This is a great recipe to make to have for a healthy snack or meal for the week. Easy to reheat and kids love them (especially if they like egg dishes)
  • You can serve this with some other sides too to round out the dish like The BEST Paleo Everything Bagel Bread or Japanese Sweet Potato Fries
  • These frittata sticks stay good in the fridge for up to 5 days! Or you can freeze them for 2 months

A few other kid-friendly meals to make:

4-ingredient Zucchini Tortillas (gluten-free)

Gluten-free Sheet Pan Pancakes

One-Pot Creamy Broccoli Pasta

EASY Sheet Pan Quesadillas

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Gluten-free Veggie Frittata Sticks

These Gluten-free Veggie Frittata Sticks are a staple in our home for both myself and my kids! A great recipe to meal prep for the week and add in any veggies or mix-in’s you are craving.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: Makes 10-12 slices 1x

Ingredients

Scale
  • 1/2 cup cooked sausage, cut up into crumbles (optional but you can also use chopped up bacon, veggie-based meats or omit)
  • 1/2 cup cooked potatoes, diced
  • 3/4 cup veggies, chopped (I did a mix of spinach, zucchini and broccoli!)
  • 1 cup shredded cheese (or use dairy-free cheese)
  • 1/2 teaspoon garlic powder and onion powder
  • Sea salt and black pepper to taste
  • 1 cup almond flour
  • 5 eggs

Instructions

  1. Preheat your oven to 350 degrees and grease an 8×8 baking dish
  2. In a large bowl, mix together the meat, potatoes, veggies, spices and almond flour
  3. Mix in the eggs well until everything is fully combined
  4. Add batter to a baking dish and cook in oven for 25-30 minutes or until edges are golden and center doesn’t jiggle
  5. Allow the dish to cool for a bit then slice and enjoy!

Notes

*Store leftovers in an airtight container in the fridge for 5 days or freeze for 2 months

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