Frittata – Naturally Gluten Free Recipe
Brunch Frittata – Well actually it would make a great dish for anytime of the day. This is a convenient recipe as it contains only naturally gluten free ingredients. It’s a great way to start your weekend if you have a bit more time to cook and eggs keep you going without the snacking between meals. This frittata has a good mix of protein with the wilted spinach and left over roast chicken. It might take a bit longer to cook than a bowl of porridge, but not so long that it’s a chore!
I used a heavy based non-stick pan.
4 Large Free Range Eggs – I only ever use Free Range, obviously you can substitute if you wish.
4-5 Baby Potatoes – Enough to cover your pan of choice when sliced.
Left over Roast Chicken – Roast chicken breasts on the bone are normally loitering in my fridge.
I used over half a bag of spinach from Lidl or Aldi.
1 Clove of Garlic.
Tablespoon of Olive Oil for cooking.
Add some oil to the bottom of your pan and arrange your sliced baby potatoes to fill the pan. Put these on over a medium heat until they are golden on both sides and cooked through.
While the potatoes are cooking, just keep an eye that they don’t get burnt. Wash the spinach and add this to a separate pan with a tablespoon of butter or oil and a crushed clove garlic (optional). The Spinach will wilt down within a few minutes. A also add some Maldon Sea Salt to this, again, this is optional. Once the potatoes are golden brown on both sides(probably 8-10 minutes) arrange your wilted spinach and chicken on top of them.
Beat your eggs together and add these to the pan.
Make sure that all your ingredients are covered with the egg. Keep the heat on medium.
Cover the pan and leave for 5-6 minutes until the appears set around the edges. By covering the pan, it helps the steam cook the top of the eggs. I still found the middle of the top of the frittata was wobbly after this time, but I didn’t want the bottom or edges to burn.
I put the frittata under the grill for 2 minutes to finish off the cooking and to ensure the whole thing was set. Once it is all set, you can flip it onto a chopping board. Or hold a plate over the pan and turn it upside down and the frittata should fall out. This is why it’s best to use a non-stick pan.
Slice, Serve and enjoy.