Tuesday, May 6, 2014

Dairy and Gluten Free Potato Frittata

This was wolfed down by everyone so fast that I forgot to take a photo!
1/4 cup extra-virgin olive oil
3 large cloves garlic crushed
1 pound baby potatoes sliced thinly
1 small onion
1/2 plus 3/4 tsp dry thyme
Salt and freshly ground black pepper
12 eggs, beaten (duck eggs can be used)
1/2 cup milk alternative
1/2 cup daiya cheese
8 slices of bacon cooked and chopped
1 and 1/2 cups spinach
1 small tomato chopped

Heat oven to 450 degrees F.

Heat the olive oil in medium heat-proof skillet over medium-low heat with two cloves of crushed garlic.  Add the potatoes and onions to the skillet and season with 1/2 tsp thyme, salt and pepper, to taste. Raise the heat a little and cook potatoes turning periodically to brown them, but keep them from getting too brown until the slices are cooked through. In a large bowl, whisk the eggs, 3/4 tsp thyme, daiya, tomato, spinach, bacon and milk alternative together. Add salt and pepper. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 20 minutes. (my oven took longer) Scatter part of cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.

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