I made my first frittata the other day, thanks to the cookbook, Healthier Gluten-Free: All-Natural, Whole-Grain Recipes Made with Healthy Ingredients and Zero Fillers, by Lisa Howard. For some reason I thought that all frittatas were made with bread and that there were no gluten-free options. Then I got Lisa’s cookbook.
Healthier Gluten-Free is a bit different than a lot of other cookbooks that focus on gluten-free recipes. As the full title implies, there is a strong emphasis on whole-grains.
The book is divided into three parts: 1) What “Gluten-Free Means, 2) Turning Gluten-Free Into Health-Full, and 3) Healthier Gluten-Free Recipes.
The first section defines gluten-free in everyday terms – where gluten is found, other names where gluten can be found, as well as “hidden” sources. Lisa also explains how gluten affects us and why it causes so many problems.
Cornbread Panzanella with Mozzarella Pearls
Lisa explains the importance of whole-grain and gluten-free in the second section of the book. A brief history of flours and milling, refinement, and the impact of refinement is discussed, followed by a comparison of whole grains vs. refined grains. The book does not focus solely on grains, but rather on a healthy diet overall. In addition to information about non-wheat flours, Lisa writes about dairy products, oils, and sweeteners. I really appreciate how she stresses to eat real, natural foods.
The last section is the meat of the book. Recipes in this section span the gamut from breakfast to dessert. The recipes make use of a variety of flours, many of which I do not have in my pantry. That being said, there are many recipes that I know that I can make with ingredients that I have at home or can easily buy. Some of the recipes that appeal to me are Dirty (Brown) Rice & Sausage, Korean-Style Pork & Cabbage Romaine Boats, Mom’s Caesar Salad, Paella with Shrimp & Bacon, and Moroccan Almond & Lamb Meatballs.
The first recipe that I tried was Cornbread Panzanella with Mozzarella Pearls. I found it easy to make and it tasted pretty good. The second item was the Bacon, Onion & Spinach Frittata. I used fresh spinach that I already had in my refrigerator and thought that it came out really well. It was a nice change from the typical egg dishes that I enjoy. It pleases me to let you know that I have been permitted to share the recipe with you. I hope you enjoy it, too.
Bacon, Onion & Spinach Frittata
- 6 strips bacon
- 1 small onion thinly sliced
- 6 eggs
- 1 cup 81g frozen chopped spinach
- Extra-virgin olive oil for cooking
- 2 medium red-skin potatoes unpeeled, thinly sliced
Preheat oven to 375 degrees (190 degrees Celsius, or gas mark 5). Line a rimmed baking tray with aluminum foil and set a wire rack on top of the foil. Lay the bacon strips out over the wire rack. Bake uncovered for 20 minutes, or until the bacon is browned and curling along the edges.
Let the bacon cool before lifting the rack out of the baking tray. Carefully pour the rendered grease into a 12-inch (30 cm) skillet. Add the onions and cook over medium-low heat for 7 to 10 minutes, or until the onions are soft and fragrant.
While the onions cook, crack the eggs into a large mixing bowl. Whisk in the spinach. Coarsely chop the cooked bacon and whisk into the eggs. Add the cooked onions.
Using the same skillet (no need to clean), drizzle with oil and arrange the potato slices in a single layer. Cover and cook over medium-low heat for 5 minutes. The potatoes should be tender but not browned. Add the potatoes to the egg mixture.
Add another drizzle of oil to the skillet before adding the egg-potato mixture. Cover and cook for 5 minutes over medium-low heat. To flip the frittata, cut it into quarters and carefully flip over each quarter. As the second side cooks, the quarters will rejoin, becoming one single frittata. Cover again and cook for 5 minutes, or until both sides are golden brown.
Slip the cooked frittata onto a large plate and serve immediately. Left-over frittata can be refrigerated for up to 1 week.
Recipe NotesRecipe from Healthier Gluten-Free: All-Natural, Whole Grain Recipes Made with Healthy Ingredients and Zero Fillers, copyright 2014. Reprinted with permission.
Look for Healthier Gluten-Free: All-Natural, Whole-Grain Recipes Made with Healthy Ingredients and Zero Fillers at your favorite bookstore or at Amazon.com.