I love making frittatas but I’ve been trying to make them with more vegetables than fat filled ingredients. I’m using less eggs which creates more of a pizza like dish instead of something more like a quiche. I even serve it on a pizza paddle. This is a great dish to make for your holiday breakfast or brunch and one I’ll be sharing for A Gluten-Free Holiday. Today Carrie at Ginger Lemon Girl is hosting the event spotlighting Holiday Breakfast and Brunch. You can head there to share your recipes and leave comments for your chance to win
- 4 copies of The Gluten-Free Almond Flour Cookbook by Elana Amsterdam
- 4 Elana’s Pantry totes
- 2 copies of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals by Silvana Nardone
- 3 copies of The Gluten-Free Diner e-book by Diane Eblin -yep that would be me
- 3 copies of Gluten Free Breakfast and Brunch by Lori Karavolis
I just need to say how honored I am to have my cookbook as part of a giveaway with two amazing women and their cookbooks. I’m so lucky to know both Elana and Silvana and you couldn’t meet two more wonderful gals. They are so smart, talented, have written amazing cookbooks and to boot they’re really nice and what I call good people. Please make sure you head over and enter to win their cookbook.
Each week there are opportunities to win wonderful cookbooks. Last week you had that same chance here. The winners were chosen last night via random numbers. Carrie has the complete list of winners!
Skinny Frittata with Mushrooms, Spinach, Garlic, Potato and a Touch of Prosciutto
- 1 cup hashbrown potatoes
- 1/4 diced red onion
- 1 dozen cremini mushrooms sliced
- 2/3 cup frozen spinach or 2 cups fresh spinach
- 1 garlic clove
- 4 organic large brown eggs beaten
- 1 slice proscuitto crisped in the oven
- 1-2 TBS Organic Coconut Oil
- Sea salt and fresh ground pepper
Pre-heat the oven to 425 degrees.
In your 12-Inch Cast Iron Skillet melt some of the coconut oil and saute your hash browns. If you’re pressed for time you can skip this step if using frozen hash browns. Just make sure they are not frozen but warmed up in the microwave. I like them browned and crispy before adding them to the eggs.
Saute the onion until soft and then set aside. Not saute the mushrooms until they start to brown and then set aside with onions.
Saute the spinach and garlic until soften and set aside.
Now make sure there is oil in the pan so the eggs will float. I’ve greatly reduced the amount I used to see if it would work and it did. Make sure you have beat the eggs until fluffy which should take at least 2 minutes. This will really make a difference. If you like to add milks to your eggs you can do that now but I found it works just as well without.
Pour the eggs into the pan. Let them settle for a minute but do not touch them or play with them. You want them floating in the oil and if you start messing with them you’ll incorporate that oil into the eggs. Now slowly add in the onions, mushrooms, spinach, garlic and potatoes. Top with the pancetta. When you see the edges start to pull away which should start pretty soon. If you are using more eggs it takes longer but the beauty of less eggs is this is faster.
Pop it into your pre-heated oven for 10-12 minutes. If you jiggle the pan and it’s not rippling then the eggs are cooked. Carefully remove the pan and let it sit for 10 minutes. Now you can remove it from the pan, slice it up and serve it warm.
Yield: 4 servings
You can add whatever cheese you like to this dish too. If you don’t have cremini mushrooms you can use white or portobello cut into chunks.
If you don’t have a cast iron skillet ask for one this holiday season. If not any non-stick oven safe skillet will work.
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This was shared on Real Food Wednesday’s over at Kelly the Kitchen Kop.