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My Pizza Stone Tastes Funny and How to Wash It

I absolutely love my baking stone (I have a square pizza stone similar to this one because it is more versatile than a round one.) I use it all the time and for pretty much everything I put in the oven. ( Disclosure: I am including affiliate links for your convenience .) Which I learned is a mistake. The food I bake on my pizza stone is starting to taste weird. The stone smells and smokes when I put it in a hot oven. Why? Because baking and pizza stones are porous. That’s how they do their job of creating perfectly baked bread and pizza crusts. But the porous stone can also absorb and trap the fats and oils in the food baked on top of it. Over time, the oil heats and releases into the lovely seasoning you created by baking on the stone and makes your pizza or bread taste awful and/or fill your kitchen with eye watering smoke. Bleach! In other words, I should have used a metal baking sheet to make oven baked French fries and not my baking stone. Oops. Save this tutorial to

Simple Summer Squash Frittata Recipe

During the summer I am all about making one dish dinners. They are quick, they are easy, and more often than not, do not heat up the kitchen when it is sweltering hot outside.

Even better is the excuse to use one of my favorite summer seasonal vegetables – summer squash!



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Gluten Free Almond Milk Frittata Recipe

I am terrible at making pie crusts for quiche, which is one of the reasons why frittatas are my best culinary friend forever (a BCFF if you will) because a frittata is basically a crestless quiche.

Being without a flour pie crust mans it is a fantastic brunch or dinner option for you gluten free folks.
Frittatas can also be a fantastic meal for dairy allergy foils like me if you make it with dairy free milk and cheese like I will show you in this example.

But don’t worry, I will give you the substitutions so you can make with delicious cow’s milk and cheese too. Consider this your very own Choose Your Own Adventure (affiliate) recipe tutorial.





You will need:

6 to 8 eggs (depending upon how large or small you want to make your frittata) 

1/2 cup almond milk (or the dairy free milk of your choice. Cow’s milk works too!)


1 Chopped onion

1 sliced summer squash

1 chopped red bell pepper (green works too)

1/2 cup of sliced mushrooms (more or less if desired)

1/4 cup shredded dairy free cheese (add more or leave it out or use your favorite animal milk cheese if you like)

1 teaspoon dried basil (I went bazonkers with the basil in my frittata because my basil plants were bursting at the seams. Also I like basil.)


1/2 teaspoon salt 

Disclosure: I am including affiliate links in this post for your convenience


Step by Step How to Make It:

1, Sauté the chopped onion in olive oil in a frying pan over medium to low heat until the onion is translucent.

2. Add the summer squash, bell pepper, mushrooms to the frying pan and sauté the mixture for 2 to 4 more minutes. Remove the pan from the heat afterward.

3. Mix together the eggs, dairy free milk, dairy free cheese (or not,) basil, pepper, and salt in a separate mixing bowl.

4. Put the frying pan back on the burner and stir the egg mixture to the pan. Cook the frittata for 4 to 6 minutes until the egg mixture just begins to set and remove it from the heat.

5. Bake the frittata frying pan and all (make sure you are not using a frying pan with a plastic handle!) in a 375 degree oven for 10 to 15 minutes.

You can test if the frittata is cooked all of the way through by inserting a knife into the frittata and it comes out clean – just like testing if a cake is done


6. Sit down. Eat. Enjoy. Repeat!


Leftover frittata reheats well. I often make a large frittata to reheat and enjoy during the week as an easy make ahead lunch option.


Looking for more quick, healthy, and cheap recipe ideas? Check out the following - and more! - below! 


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