January 31, 2011

Use Your Eggs - Make a Frittata! Gluten Free Recipe

Gluten Free Scallywag_Vegetarian Frittata 4

Do you ever have those moments when you know you're hungry, but you don't know what you want to eat? I do. All. The. Time. Do I want pasta? Do I want rice? Do I feeling nibbling away at a few delicious crackers and dips with cheese? Yes, it happens and sometimes and then other times like yesterday, I feel all fired up and roll up a few rice paper rolls. But today, I wasn't so sure....

Gluten Free Scallywag_Vegetarian Frittata 2

As it was noon and I'd just had an order of gluten free cupcakes collected I decided on a frittata, thanks to both my man and I buying a dozen eggs each on shopping runs during the week - whoops! plus it seemed too late for scrambled eggs!

Onion, potato, mushroom, spinach, eggs and herbs. Easy and delicious. The thing I love about frittatas is you have endless possibilities - half a bowl of leftover pesto pasta, some roasted capsicum, tomatoes, roasted pumpkin, sweet potato, zucchini or add in some bacon or chorizo if you eat meat and a some grated parmesan or cheddar if you want that little bit of gooey cheesey goodness on top.

Gluten Free Scallywag_Vegetarian Frittata 3

I usually make mine without any meat in it and often make a simple frittata with just onion, potatoes and eggs. It really depends what you feel like.... these were today's ingredients.

Gluten Free Vegetarian Frittata
Serves 4-6

half an onion, diced (I used half a leek)
1medium potato, cut in 1 x 1cm cubes
6button mushrooms, sliced
large handful spinach, washed
bunch fresh herbs - I used parsley & basil, finely chopped
8eggs
salt and pepper to taste (a little nutmeg is also a good addition)
olive oil

Heat a 30cm non-stick pan with oil and lightly saute the onions. Add the potatoes and toss. Cover and cook for 8-10minutes or until tender, stirring occasionally. Salt and pepper the potatoes whilst cooking.

Crack the eggs into a large bowl, add the herbs and season with salt and pepper. Whisk till frothy. 

When the potatoes are tender add the mushrooms and allow to cook a little. Add the spinach and cover with lid to wilt. Stir the veggies and add a little more olive oil to ensure the frittata doesn't stick to the bottom. Lower the heat and pour the whisked eggs over the veggies.

Cook on low heat for 10-15minutes or so depending on how low your stovetop goes. The top of the frittata can be a little gooey, so pop it under the grill for a few moments to brown. Don't overcook it as the eggs will keep cooking once off the heat and you'll have tough eggs.

Allow to cool slightly and serve warm with a green salad. Also fabulous cut into square and served at parties.

Enjoy!

Note: If using bacon, fry it up with the potatoes and the lovely smoked bacony goodness will then go through the potatoes - yum!

5 comments:

  1. I love frittatas, and this one looks so healthy and delicious. Thanks for posting it!

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  2. Yummy! I'll definitely be trying this out, it looks delicious x

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  3. Thank you Intolerant Chef, Heather & Barrijane - it was delicious and perfect as a light summer meal!

    Happy Gluten Free Baking!

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  4. looks like the perfect thing spring brunch. :)

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Happy Gluten Free Baking xx