This easy gluten-free frittata not only makes for a perfect spring dinner, it’ll get you in and out of the kitchen fast so you can enjoy the warm evenings.
- 2 tablespoons olive oil
- 2 garlic cloves (to taste), minced
- ½ cup onion, finely chopped
- 8 ounces white mushrooms, sliced
- 1 (6-ounce) bag baby spinach, rinsed
- 10 large eggs
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup crumbled feta (optional)
Preheat oven to 400° F. Heat olive oil over medium heat until it shimmers. Sauté the garlic and onion until soft. Add the mushrooms and cook until soft and light brown, about 5 minutes. Add the spinach, one handful at a time, and cook until wilted. After the spinach wilts, add the next handful. Once all the spinach has wilted, increase heat to high and cook until the liquid evaporates from the skillet. Remove skillet from the heat.
Whisk eggs until smooth with salt and black pepper. Pour eggs into skillet. If using feta, sprinkle evenly over the eggs.
Bake until set, about 15 minutes.
Remove from the oven and allow to cool for 5 minutes before cutting into wedges.
Nutrition Analysis: 290 cal, 19 g fat, 465 mg chol, 570 mg sodium, 9 g carbs, 4 g fiber, 2 g sugar, 21 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.