When holiday company is staying for a few days, you want to serve memorable meals that no one notices are gluten free. You can put this frittata on the breakfast table, or serve it for a belly-filling lunch.
- 1 teaspoon olive oil
- ½ small yellow onion, diced
- ½ teaspoon salt, plus a pinch
- 2 cloves garlic, minced
- 1 medium red pepper, diced
- ¼ teaspoon black pepper
- 2 packed cups chopped kale
- 1 dozen large eggs
- ¼ cup milk
- 2 ounces goat cheese, crumbled
- Salsa and Greek non-fat yogurt for topping, if desired
- Serve with toast or warmed corn tortillas, if desired
Preheat oven to 400° F. Heat a 10- to 12-inch oven-safe pan over medium heat. Add olive oil, onion and a pinch of salt, and sauté for 2 minutes. Add the garlic, red pepper, ½ teaspoon salt and black pepper and cook for another 3 minutes, until vegetables are starting to soften. Add the kale and cook until it is wilted, 2 minutes.
Crack the eggs into a large bowl, add the milk and whisk together. Pour egg mixture over cooked vegetables and make sure all vegetables are covered evenly with eggs. Sprinkle the goat cheese crumbles over the top and leave the frittata on the heat for about 1 minute to let the edges set.
Place frittata in the oven and bake until eggs are cooked through and set, 10-15 minutes. Slice frittata into desired number of pieces. Garnish with salsa or yogurt. Frittata can be reheated in the microwave, oven or on the stove top.
Nutrition Analysis: 140 cal, 9 g fat, 285 mg chol, 290 mg sodium, 3 g carbs, 1 g fiber, 2 g sugar, 11 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.