As a continuation to my previous post about a common struggle for parents all over...lack of time, here's another wonderful gluten free food find that is easy and generally accessible and available to all within your own pantry and fridge. I know I could sound a bit like a commercial over here, but there is some truth to those commercials from the egg farmers. Eggs are a great dinner option for anyone (assuming of course that you are not egg intolerant).
I have seen recipes for frittata's but I had never actually made one before this. I was so pleased to find that it was really not as complex as it sounded in the recipe. Most importantly, it was fantastic and everyone loved it. I was able to include a wide variety of vegetables and it was so full of flavor and color.
I of course found this recipe in the April issue of Today's Parent.
Frittata with Ricotta, Roasted Red Peppers, Baby Spinach and Herbs
8 large eggs
1/2 tsp salt
1/4 tsp ground pepper
2 tbsp chopped chives
1 tbsp unsalted butter
1 cup chopped white onion
1 cup chopped roasted red pepper
2 cups baby spinach, lightly packed
1/4 cup ricotta
1/3 cup grated white cheddar cheese (I used regular cheddar cheese)
*I added mushrooms and turkey bacon to ours just to clear out the fridge and add a bit more to the dish
1) Preheat oven to 425F. Beat eggs with salt, pepper and chives.Set aside.
2) Heat an 8-10 inch oven proof non stick frying pan over medium high heat. Add butter and swirl until melted. Add onion and sauté 4 mins or until soft and lightly golden.
3) Add roasted red peppers and spinach; sauté spinach until wilted. Add other vegetables as desired. Add ricotta and stir to combine. Add egg mixture and stir slightly to distribute eggs and vegetables evenly. Sprinkle cheddar cheese over top. Let cook, undisturbed, for 2 minutes or until bottom of frittata has set.
4) Transfer frittata to oven and bake for 6-8 minutes or until frittata is set and slightly puffed at the edges. Turn the broiler on and broil 1-2 minutes or until top is puffed and golden. Run a spatula around the edge of the pan to loosen and either transfer to a plate or serve directly from pan. Cut into wedges; serve with gluten free toast.
I cannot seem to find a photo of this lovely frittata, so I guess that just means that I'll have to make this recipe again...you know, in the name of the blog *wink wink*