Several people asked for a Fritata recipe that you could make vegan and gluten free. This is the one I use. 

  • 2 cups cooked grits - hot
  • 2 cups shredded cooked potatoes (or frozen - thawed) 
  • 1 cup oat flour or other gluten-free flour
  • 1½ cups almond milk
  • 3 cups diced veggies (zucchini, broccoli, cooked diced butternut squash, petite peas,  other veggie leftovers, etc.)
  • 1 cup sliced mushrooms, heated in frying pan until dry and brown
  • 1 medium onion, diced 
  • 1 small can diced mild Ortega green chilies (if desired)
  • 3 range-free eggs or egg replacer (for vegan) 
  • 1 Tbsp nutritional yeast (not Brewer's yeast)
  • 1 Tbsp chicken-like seasoning
  • 1 tsp poultry seasoning or Herbs de Provance
  • 1 tsp turmeric powder
  • 1 tsp baking powder
  • ½ tsp Himalayan salt or NoSalt (if restricting sodium)
  • ½ tsp ground pepper
  • ½ tsp garlic powder


Turn on oven and pre-heat to 400° F.

Cook grits. Spray 9x12 casserole with olive oil and spread cooked grits over the bottom.

Spray 9 x12 casserole with olive oil and spread cooked grits over the bottom.

Mix everything else together in a large bowl. Spoon over the grits in the casserole.

Place uncovered in oven and turn heat down to 350° F. 

Bake for 60 minutes until toothpick comes out clean and top is slighty browned.


Remove from the oven and let stand for 5 minutes to set.

Cut into pieces and lift out onto plates or spoon onto plates. 

May serve with Catsup of choice or a slice of cranberry sauce.