This gluten-free, two-potato frittata dish is perfect for a brunch or late breakfast. You can make this recipe ahead of time and then reheat it in a 375 degree F oven for 10 to 15 minutes.
Preparation time: 30 minutes
Cooking time: 75 minutes
Yield: 12–14 servings
8 eggs
2 teaspoons dried oregano or 6 sprigs fresh oregano, leaves removed
1 teaspoon salt
1/2 teaspoon black pepper
2 cups milk
1 tablespoon (8 grams) tapioca flour
2 large Red Garnet yams
2 large russet or Yukon Gold potatoes
One 10-ounce package frozen chopped spinach, thawed and drained
12 ounces feta cheese, crumbled
Preheat the oven to 350 degrees F.
Grease a 13-x-9-inch pan with unsalted butter and set aside.
In a large bowl, beat the eggs, oregano, salt, and pepper. Add the milk and tapioca flour and mix well; set aside.
Grate the yams and potatoes using the coarse side of the grater. Mix the potatoes together in a large bowl.
Press 1/3 of the potato mixture into the prepared pan. Top with 1/2 of the spinach and 1/2 of the feta cheese.
Add another 1/3 of the potato mixture, the remaining spinach and feta cheese, and the last 1/3 of the potato mixture.
Pour the egg mixture slowly over all.
Make sure the oregano is evenly distributed.
Cover the pan with foil, bake for 1 hour, and then remove the foil and bake for 15 to 20 minutes more, until the top is browned.
Cut into squares to serve.
Per serving: Calories 236 (From Fat 98); Fat 11g (Saturated 6g); Cholesterol 172mg; Sodium 606mg; Carbohydrate 23g; Dietary Fiber 3g; Protein 12g.
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Source:http://www.dummies.com/how-to/content/glutenfree-twopotato-frittata.html
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