Home Gluten Free Recipes Dinners Friday Night Frittata

Friday Night Frittata

-

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 Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Main Meal
Servings: 8
Author: Kerry Wennersten

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

  • Preheat oven to 180 - 200 degrees Celsius. Grease a deep quiche or pie pan.
  • Cook potatoes or pumpkin until just tender.
  • While potatoes are cooking, saute leak and spinach together using coconut oil or butter.
  • Beat eggs with cream until fluffy. Add salt and pepper or other seasonings.
  • 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.
  • Pour eggs and cream in gently.
  • Top with grated cheese.
  • Put in oven and bake for approximately 45 mins or until the top is firm to touch.
  • 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.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

[td_block_1 custom_title=”Must Read” limit=”4″ f_header_font_transform=”uppercase” ajax_pagination=”next_prev” category_id=”” sort=”” offset=”7″]