If you’re serving Easter brunch, this gluten free frittata would make an excellent addition to your menu. You may multiple the ingredients and make it in a large dish to feed a crowd. Some become confused with similar recipes such as a quiche or omelette. An omelette is folded, a quiche contains a crust, and a frittata is usually mixed up with the added ingredients. You may add meat, vegetables, cheese, pasta, potatoes and more to any of the above. They are delicious. I find a quiche to be more appealing, aesthetically, though you can create a very aesthetic frittata, as well. I provide the technique below. Enjoy!
An Italian favorite, this gluten free frittata consists of egg, spinach, potatoes and cheeses - an excellent choice for brunch, lunch, or dinner item.
- 3 Tablespoons extra virgin olive oil, divided
- 1 potato, thinly sliced (with or without skin)
- 1/2 medium yellow onion, chopped
- 2 large garlic cloves
- 10 oz. frozen chopped spinach, thawed and excess water removed
- 4 large eggs
- 1 cup milk of your choosing
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated (Kraft is gluten free; or use fresh)
- Extra virgin olive oil (or gluten free cooking spray)
- Salt and pepper, to taste
- Place a baking sheet on the center rack of your oven; preheat oven to 350°F.
- Preheat a large skillet on medium-high heat; add 1 tablespoon oil; heat for a few seconds; add potatoes in a single layer; lower heat to medium; salt and pepper the top later; once golden brown on the bottom turn over and cook until the other side is golden brown; remove potatoes; set aside.
- In the same skillet, add remaining oil; heat to warm; add onion; saute until tender, about 3 minutes; add spinach and garlic; and saute for until warm and aromatic, about 2 - 3 minutes; remove from heat; and set aside.
- In a large bowl, whisk together eggs, milk, and about 1/8 teaspoon salt and 1/4 teaspoon pepper (or less); and set aside.
- Oil a cast iron pan or pie dish; add cooked potatoes; pour egg mixture on top, add cheese; then add sauteed spinach and onion mixture, leaving a border around the pan without vegetables to form a crust; place skillet/dish in oven; and bake for 30 to 35 minutes, or until eggs are firm. Alternatively, you may mix the vegetables, egg mixture and cheese together before adding to the skillet. The former provides a pizza-like look. The latter is from the traditional frittata recipe.
- Remove from oven and serve immediately.
Use all mozzarella cheese, instead of half parmesan, and increase the 1/8 teaspoon salt to 1/4 teaspoon, or to your liking.
Substitute spinach for fresh chopped swiss chard.
Replace 2 tablespoons of milk with cream for added moisture and richness.
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Check out more Gluten Free Easter Recipes.
One Reply to “Gluten Free Frittata with Spinach Potato and Cheese”
This looks so good! I’m going to try and make it this morning!!