Home Gluten Free Recipes Dinners Friday Night Frittata

Friday Night Frittata

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Friday nights in our house have always been family night.  For years I have made homemade pizza’s.  I make my own crust, pizza sauce etc and my kids both say that it’s better than the pizza shop/take away version.  That was all before my daughter and myself had to get much stricter with not eating gluten.  That’s where my Friday Night Frittata was created.

I did try other gluten free pizza’s.  I tried the coconut pizza crust as well as the almond pizza crust.  I also tried a crust made from gluten free flour.  None of these really spoke joy to myself or my daughter.  So I decided to skip the crust and create this cheesy, creamy frittata instead.  This recipe makes enough for leftovers and you can put whatever you like in it. Another reason I love it!

Friday Night Frittata
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Meal
Serves: 8
Ingredients
  • 1 bunch english spinach, baby spinach or silverbeet, washed and chopped.
  • 1 leek washed and sliced thinly.
  • 400 grams of pumpkin, sweet potato or red skin potatoes washed and chopped into small cubes.
  • Other vegetables - asparagus, broccoli, peas, corn, zucchini chopped.
  • 4-5 free range or organic eggs.
  • 300 mls pure cream.
  • Optional: leftover cooked chicken, cooked chopped bacon.
  • 250 grams colby, cheddar, or mozzarella cheese grated.
  • See notes for dairy free option.
Instructions
  1. Preheat oven to 180 - 200 degrees Celsius. Grease a deep quiche or pie pan.
  2. Cook potatoes or pumpkin until just tender.
  3. While potatoes are cooking, saute leak and spinach together using coconut oil or butter.
  4. Beat eggs with cream until fluffy. Add salt and pepper or other seasonings.
  5. Layer your vegetables into the pan. Start with potatoes and other vegetables. Put the spinach and leak in last. If using bacon or chicken add that as well.
  6. Pour eggs and cream in gently.
  7. Top with grated cheese.
  8. Put in oven and bake for approximately 45 mins or until the top is firm to touch.
  9. Serve with a green or garden salad.
Notes
This recipe suitable for fodmaps - replace the leek with chives or other herbs
Sugar free meal plan - as is and for anti candida or dairy free options.
Swap cream with dairy free milk (rice, almond, coconut) and replace cheese with a nut cheese (crumbled nuts with spices and herbs, salt and pepper) sprinkled across the top before cooking.

 

Kerry Wennerstenhttps://coconutoilpost.com
Homeschooling Mum of 2 and passionate about all things relating to Healthy Living. I have lived with gut disorders since a very young age and applied many remedies and therapies in order to seek recovery and good health. Along the way I discovered Coconut Oil, fermented foods and good fats and totally amazed at how these foods have transformed my health.

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