{Festive} Frittata

by Lauren | Celiac Teen on December 10, 2009

Holiday Dishes.  Nothing was coming to mind.  At all.  Although it is December, I don’t feel like Christmas is coming soon – there’s still lots of school, projects, exams, stuff.  So what could I do for Holiday Food Fest? (Which is being hosted by the lovely Shirley this week, so there was no way I was going to miss out!  And there is a giveaway, just so you know).

How about a simple meal.  During the holidays, there isn’t only one meal.  You need easy meals and healthy ones as well.  That is why I chose a Frittata.  That, and it happened to be what my friend and I made one night before we had to go back to help at school.  We had a lot of fun, and laughed.  Oh, how we laughed.  I don’t know what about, but we were laughing nonstop for forever.  We were laughing so hard that you couldn’t hear it.  Our cheeks hurt, our necks hurt, our abdomens hurt, but all in the best way.

Anyways, back to this Fritatta.  It was easy enough, very flexible and simple to make.  Play with flavours, vegetables, cheeses, whatever you have on hand!  And, it was filling.  There is a chance we ate a bit to much (as we ran out the door), but that was half the fun.  Its just kale, spinach, red peppers and button mushrooms, with lots of cheddar and mozzarella.  And some butter.  And of course, the eggs.

This particular one, I don’t have pictures of.  For that I am incredibly sorry.  I’ll make it again soon, and add pics then!  Not that it was gorgeous, it was just good.  However, because I still wanted some pictures, here are some I snapped of when we were decorating the tree (and house) for Christmas.  Lots of fun =D.

I was given this many years ago by a friends mom.  It must have been in grade three.  Anyways, the gingerbread still has a fabulous scent, and coupled with the dehydrated orange and apple, its one of my favourite memories.
Hehe.  Isn’t she a poised little snow(wo)man.
And of course, the stockings.  This one is mine (I know, you never would have guessed!).
-

Feel free to play around with this recipe – different vegetables, cheeses, it’s a very personalized dish.  This post is also linked to What can I eat thats gluten free?

Frittata
Ingredients
Butter
Handful (or two) of Kale, ripped/chopped into smaller pieces*
Handful (or two) of spinach
1 red bell pepper, chopped
Butter
Half cup button mushrooms, sliced
1/2 pound (250 g) of cheese, grated
1/4 cup almond flour
5 eggs
Salt and pepper to taste
2-3 tablespoons cream or milk

Steps
1. Preheat the oven to 350 degrees Fahrenheit.  Prepare an 8 inch square casserole dish.
1. Melt butter in a saucepan and saute the greens and red pepper until cooked through.
2. Meanwhile, in a separate saucepan, melt butter and saute the sliced mushrooms, until caramelized.
3. In a bowl, mix the cheese and almond flour.
4. In a separate bowl, whisk the eggs together with the cream/milk and salt and pepper.
5. In a large bowl, combine all mixtures.  Pour contents into prepared dish.
6. Bake 40-50 minutes.
7. Let sit for 5-10 minutes, to set.
8. Eat!!! and Enjoy of course!

*A note on the Kale – It adds a lovely texture, but you should probably break it up.  I found that that it was in only a few pieces in my dish – if you made it into small(ish) pieces, it would give everyone a bite of this yumminess.

Cooking mushrooms that way is how I started to love mushrooms.  Something about them being cooked in butter can do that to pretty much any food.  Whether or not you put them in a Frittata, try them this way at least once.  Its really delicious.

Enjoy your week!

xoxo
Lauren

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