Monday, January 12, 2009

Gluten-Free, Casein-Free and Really Good Spinach Frittata

Today I wish I were a better photographer. So many bloggers have these gorgeous images of the foods they cook that just makes your mouth water. Sorry y'all, I am not one of them!

But if you are looking for a healthy, lower-care recipe, this one's quite good!

My Aunt Di introduced me to oven baked spinach frittatas a few years ago, and since then, I have been trying to create my own gluten-free, casein-free version

What You'll Need:
2 pkgs. of frozen chopped spinach
1 pkg. cheese singles (we used Rice cheese, gluten and casein free)
1/2 cup gluten-free flour blend
1/2 tsp. xantham gum
4 eggs
4 egg whites
1 pkg. bacon
butter substitute

Heat oven to 425, take a muffin tin and put a small dollup of gluten/casein free butter substitute into each cup (about 1/3 tsp.) and place this in the oven for a couple of minutes until the butter substitute is melted to leave a thin layer coating the bottom of the tin and set aside.

Spray a cooking skillet with olive oil and cook spinach just until thawed adding Tony Chachere's or salt for flavoring.

Beat eggs and egg whites in a large bowl with an electric mixer. Add in gluten-free flour blend, xantham gum and mix. Then add about 6 squares of Rice cheese crumbled or sliced into little bits and add in the cooked spinach (spoon the spinach in, trying not to pick up excess moisture left at the bottom of the skillet). Mix.

Take the bacon and wrap a slice around the inside of each muffin cup, then fill the bacon cup about 3/4 full with the spinach mixture. Top each cup with slices of the remaining pieces of Rice cheese.

Bake for 35-45 minutes. You may want to take one out and check the filling to cook it to your liking, for crispier, cook 45, for more gooey, cook 35, but be sure the egg is cooked completely.

These are even great stored in the fridge and heated in the microwave for about a minute!