Yam & Feta Frittata – 4 Ingredients Gluten Free

I have a fabulous new cookbook to tell you about.  When I got it, I was a little apprehensive because of the title:

4 Ingredients Gluten Free

Um, exactly how yummy can four ingredients be?  Fast, yes.  Yummy?  I was sure to include my standard, “If I can’t recommend it to my family and friends, I reserve the right NOT to publish a review… yada yada…”  To which, the PR lady was all very – oh, of course, blah blah…  This is how the blog world works – did you know?   yada yada… blah blah… and vice versa.

So, could there be a better review than to show you these pictures?

I present Yam & Feta frittata:  (recipe below)


And because I’m a thorough reviewer (cough, cough), I also made the Herb-crusted fish, Quesadillas, Broccoli & Cheddar Nuggets (huge hit with everyone), Pea & Ham Soup.  And used a bunch more of the recipes for inspiration in other dishes and ‘surprise skillets’.

Recipes still on my list of must try:

Toasted Camembert Sandwich

Date & Walnut Pears

Asparagus Wraps

Warm Cheese Dip

Brazilian Fried Bananas

So, do I recommend this book?  As long as you get your own, ’cause I ain’t sharing.


Yam & Feta Frittata

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 6 - 8 wedges

Yam & Feta Frittata

From the fabulous "4 Ingredients Gluten Free" cookbook.


  • 2 1/4 lbs yams, peeled and cut into 1/2 -inch slices
  • 2 tbl olive oil
  • 8 oz feta cheese, crumbled
  • 6 eggs


  1. Preheat oven to 400 degrees. Spread yams on baking sheet and sprinkle with 1 tbsp oil. Bake 20 minutes. Remove from oven and turn to broil.
  2. In a nonstick skillet, heat the remaining 1 tbsp oil over med. heat. Add yams and feta.
  3. Whisk eggs separately and season with salt & pepper. Pour eggs into skillet.
  4. Reduce heat to low and cook for 5 minutes.
  5. Place frittata under broiler for 7 minutes or until cooked through.
  6. Cool slightly and slice into wedges.


About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.


  1. Katrina R. says:

    I love this reopen! Yams and feta cheese? I can’t get enough of it! Always starts me to be on health food kicks, too!


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