Wednesday, June 26, 2013

Gluten Free Frittata

Ray-Ray came to visit, which gave me an opportunity to try a recipe I've wanted to try for a while. Ray-ray is gluten free, so I wanted to make a breakfast that was delicious and that accommodated her restrictions. My family won't eat spinach, which is why I hadn't made this before. It was delicious!! A keeper for sure! This came from the magazine Real Simple from last year:



Serves 4| Hands-On Time: | Total Time:

Directions

  1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.
  2. Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.
  3. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes.
  4. Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve with the frittata.



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