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Gluten Free Spanish Frittata
Gluten Free Spanish Frittata
Prep time
Cook time
Total time
Gluten Free Spanish Frittata
Author: Jan Withington
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
- Preheat oven to 350 degrees f.
- 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.
- 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.
- Whisk the eggs, ½ teaspoon salt and ½ teaspoon pepper in a large bowl.
- 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.
1 comment
This frittata is delicious.