Gluten Free White Pizza Frittata
8 Large Eggs (slightly beaten)
1/4 cup Milk (may use soy or rice Milk as subst.)
1/2 cup Cottage Cheese (may subst. for a dairy free cheese)
2 Tbs Extra Virgin Olive Oil
1 Small Red Potato peeled and cubed in 1/2 in cubes
1 Small Yellow Onion chopped
1/4 cup Chopped Fresh Basil
1/2 cup Diced Fresh Tomatoes
Garnish: 1/4 Cup Shredded Cheddar Cheese and Fresh Basil Leaves
Preheat oven to 350
Whisk eggs and milk together in medium bowl. Add cottage cheese and mix well to break up any clumps. Set aside.
Heat oil in cast iron skillet on medium-hi heat. When hot, add Potatoes and onions. Constantly moving veggies to prevent burning. Cook until potatoes are soft and onions caramelized. Turn burner down to medium-low. Add Tomatoes and Basil to skillet and toss until basil is wilted. Add egg mixture, quickly whisk eggs and veggies in skillet to mix up ingredients. Cook on medium-low until edges of egg start to cook (do not disturb egg mixture). About 1/2 in. from side of skillet.
Remove from burner and place into preheated oven. Cook at 350 for 40 minutes or until cooked through. You'll know when egg no longer jiggles when you shake the skillet. Remove from oven, sprinkle with fresh basil leaves, and sprinkle with Cheddar Cheese. Place back into oven to melt cheese.
Frittata is a great Gluten Free choice for breakfast or for brunch instead of Quiche. Unless you have a great recipe for a GF Quiche Crust. (I haven't found one yet).
Frittata is known as the "everything and the kitchen sink" dish, because with the base of eggs, milk, and cheese, you can add anything you want. Have fun and play around with different ingredients. A successful Frittata will be light and airy and make people smile!!!
1/4 cup Milk (may use soy or rice Milk as subst.)
1/2 cup Cottage Cheese (may subst. for a dairy free cheese)
2 Tbs Extra Virgin Olive Oil
1 Small Red Potato peeled and cubed in 1/2 in cubes
1 Small Yellow Onion chopped
1/4 cup Chopped Fresh Basil
1/2 cup Diced Fresh Tomatoes
Garnish: 1/4 Cup Shredded Cheddar Cheese and Fresh Basil Leaves
Preheat oven to 350
Whisk eggs and milk together in medium bowl. Add cottage cheese and mix well to break up any clumps. Set aside.
Heat oil in cast iron skillet on medium-hi heat. When hot, add Potatoes and onions. Constantly moving veggies to prevent burning. Cook until potatoes are soft and onions caramelized. Turn burner down to medium-low. Add Tomatoes and Basil to skillet and toss until basil is wilted. Add egg mixture, quickly whisk eggs and veggies in skillet to mix up ingredients. Cook on medium-low until edges of egg start to cook (do not disturb egg mixture). About 1/2 in. from side of skillet.
Remove from burner and place into preheated oven. Cook at 350 for 40 minutes or until cooked through. You'll know when egg no longer jiggles when you shake the skillet. Remove from oven, sprinkle with fresh basil leaves, and sprinkle with Cheddar Cheese. Place back into oven to melt cheese.
Frittata is a great Gluten Free choice for breakfast or for brunch instead of Quiche. Unless you have a great recipe for a GF Quiche Crust. (I haven't found one yet).
Frittata is known as the "everything and the kitchen sink" dish, because with the base of eggs, milk, and cheese, you can add anything you want. Have fun and play around with different ingredients. A successful Frittata will be light and airy and make people smile!!!
1 comment:
I'll have to forward this to my sister. My niece has Celiac's and she's always looking for good recipes.
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