Gluten Free Spanish Frittata
 
Prep time
Cook time
Total time
 
Gluten Free Spanish Frittata
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 12 large organic eggs
  • 1 medium russet potato, peeled, cut into ½ inch pieces
  • 6 button mushrooms, halved
  • 1 red bell pepper, seeded and cut into 2 inch long strips
  • 1 zucchini, cut into 1 inch long strips
  • 8 cherry tomatoes, halved
  • 1 shallots, chopped
  • 3 ounces feta cheese, crumbled (about ½ cup)
  • salt and pepper
Instructions
  1. Preheat oven to 350 degrees f.
  2. Fill a vegetable steamer with 1 inch of water. Cover and bring to a simmer over medium heat. Add potato pieces, cover and steam for about 6 to 7 minutes, do not over cook. Drain potatoes and let it cool.
  3. Heat the oil in a 12 inch nonstick ovenproof pan over medium high heat. Add potatoes, sprinkle with salt and pepper, cook for a couple of minutes. Add mushrooms, bell peppers, and shallots, cook for 4 minutes or until vegetables slightly soften. Add zucchini, reduce heat to medium low.
  4. Whisk the eggs, ½ teaspoon salt and ½ teaspoon pepper in a large bowl.
  5. Pour eggs over vegetables in the pan. Add tomatoes and feta cheese, cook without stirring for about 6 minutes, or until egg mixture is almost set but the top is still loose. Transfer the pan to the oven and bake for 20 minutes or until the center is set. Use a silicone spatula to loosen the frittata. Slide the frittata to a cutting board or plate. Serve.
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-spanish-frittata/