Leaving out the flour will likely make the recipe too wet, cause it to fall apart, and prevent it from rising properly. To maintain structure, consider using a substitute like almond or oat flour, adding a binding agent (like extra eggs or flaxseed), or adjusting baking time and temperature.
This one does have a slight crust from the flour, but feel free to omit it for a more traditional frittata. So glad you’re enjoying the recipe library. Happy cooking!
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10 Responses
Was very tasty, I’ll make it again.
So glad you enjoyed it!
Easy and delicious. It’s a keeper!
So glad you enjoyed the recipe! A “keeper” is quite an endorsement!
How would this turn out if I left out the flour? Does anyone know? Thanks!
Leaving out the flour will likely make the recipe too wet, cause it to fall apart, and prevent it from rising properly. To maintain structure, consider using a substitute like almond or oat flour, adding a binding agent (like extra eggs or flaxseed), or adjusting baking time and temperature.
We have made this several times, changing the meat and the veggie combinations. It is delicious
I love that you’ve made it your own with different meats and veggies. So glad you’re enjoying it!
Curious, it looks beautiful; but also looks like there is a crust
I make frittatas all the time this way but rarely put flour in. Only every now & then have they been watery.
Thank you for your wonderful recipe library!
This one does have a slight crust from the flour, but feel free to omit it for a more traditional frittata. So glad you’re enjoying the recipe library. Happy cooking!