Gluten-free Breakfast Series – Part 3: “Banish the Famish” Frittata

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It’s that time again! Another exciting recipe for what I believe is the most under-rated meal of the day.

Looking back at my previous recipes in the breakfast series, I realized they were very similar and a bit heavy on the carbohydrates (even though oats are a low glycemic carb meaning they are great for maintaining your glucose levels, leaving you feeling full for longer). So to shake things up I thought why not scramble some eggs into the mix 🙂 A lovely fluffy frittata to be exact. In case you’re wondering, a frittata is basically an enhanced omelette. Feel free to get creative by adding any type of vegetables, meats or cheese to yours. Not only is a frittata great in the morning, but at any time of day which makes it oh so convenient for our busy lives.

Now a frittata solo is just fine, but sometimes a girl just needs a bit more to sink her teeth into. Since discovering I had a gluten intolerance, finding substitutes for bread has been a work in progress. Thankfully, there have been more than a few suitable options to turn to. A recent favorite veggie of mine has been the humble sweet potato. A starchy root vegetable, I feel it’s so versatile and high on the health factor too. And with very little effort it tastes great which helps. So I thought “frittata and sweet potatoes what could go wrong?” Apparently nothing, they are a match made in culinary heaven. On other occasions, I’ll make a simple kale salad which also pairs well with the dish.

 

Spinach & Feta Frittata (serves 2-4 people)

Ingredients

  • 2 tbsp butter
  • 1 large onion, thinly sliced
  • 2 tomatoes, diced
  • 6 eggs
  • 2 tsp cumin powder
  • 2 tsp roasted coriander powder
  • 2 tsp paprika powder
  • salt, to taste
  • pepper, to taste
  • 1 cup frozen spinach (thawed)
  • 1-2 green chillies, chopped
  • feta cheese
  • 3 tbsp almond milk (optional)

Preheat oven to 180 C (350 F). Heat the butter in the frying pan over medium heat. Then add the onions and cook until caramelized. Add the diced tomatoes and leave for a further few minutes until softened. In the meantime, in a medium mixing bowl add the eggs, spices, spinach, chillies and feta cheese. Beat lightly till mostly combined. At this point you can mix in the almond milk if you wish. Now pour the egg mixture into the hot pan and lower the temperature of the hob. After approximately 5 min, put the *pan into the oven and leave for up to 30min. When the eggs have risen your frittata is ready. Remove and cool on the hob.

* Please make sure that your pan is oven-safe and always wear heat-resistant gloves when handling hot pans

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Side of Sweet Potato

  • 2-3 sweet potatoes, cut into cubes
  • 2 tsp marjoram
  • olive oil
  • a little water

Set oven to 180 C (350 F). Mix all the above in a roasting pan and cook in the oven for approximately 40min. Check whether the potatoes are cooked through with a fork. If it goes in easily, they are ready. Remove and enjoy together with the frittata.

And khalaas, it really is that easy. I enjoy my frittata with a refreshing lemon & mint infused water, or if I’m feeling particularly hungry I’ll make a very berry smoothie. Enjoy!

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