Sunday, May 2, 2010

Gluten Free Greek Frittata

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This dish is a delicious change of flavor from what I usually cook and it's extremely simple to make (it took me around 20 minutes, maybe less). My husband describes it as a fancy omelet/quiche.


Greek Frittata


Ingredients:
  • 6 eggs, beaten
  • 1 pinch salt
  • 1/2 tsp black pepper
  • 4 oz Feta Cheese, crumbled (I always buy a basil and sun-dried tomato feta because that's what my store has... I'm guessing this makes the dish even better)
  • 1 oz Parmesan Cheese, grated (I actually just use the Kraft kind in the bottle that's used for spaghetti. I like to make things simple and inexpensive, remember?)
  • 1/2 lb ground hamburger (or lamb, if you want to make it more authentic)
  • Butter
  • 1/2 c yellow bell pepper, chopped (I used red instead because it's what I had)
  • 1/2 c green bell pepper, chopped
  • 1 Tbl fresh parsley, chopped (I used dried, again, because it's easier)
  • Optional (but I highly recommend): slices of tomatoes and chopped mushrooms
Directions:
  1. In medium bowl mix eggs, salt, pepper, and cheeses.
  2. *Brown beef, drain grease and remove from heat.
  3. Heat 12 inch non-stick saute pan over medium high heat (one that can also go in the oven). Coat the bottom of the pan w/butter by rubbing the end of the stick over the entire surface.
  4. Add chopped pepper, mushrooms (if using) and hamburger to the pan, and saute for 2 to 3 minutes.
  5. Pour egg mixture into pan and stir. Cook for 4 to 5 minutes, or until the egg is firm on the bottom and is starting to firm on top.
  6. Place tomato slices on top and sprinkle with parsley.
  7. Place pan in over, and **broil for 4 minutes, until light brown on top.
  8. Enjoy! (We slice and serve ours like a pie.)
The recipe is a nice base recipe. You can put whatever ingredients you want in (I think I'll try spinach next time) and leave anything out you want (you could easily make this meatless). Let me know if you try it out!

*Tip to make cooking faster and easier- buy your hamburger in bulk and cook it all up in a big pot at one time. Then drain grease, cool, and put into individual freezer bags. When you need hamburger for any meal, simply pop the bag in the microwave for a minute and it's ready to use. This way you only have to deal with raw meat once, as well as cooking and draining the grease. (I also buy a lot of onions and peppers when they're on sale and chop them up and freeze them to use later.)

**There may be a better way to do this, but when I broil I keep the oven door slightly open and watch the food. Otherwise, I always tend to burn my food.

1 comment:

Erin said...

Greg and I like to make greek omlettes - eggs, splash of milk, feta cheese, spinach, sundried tomatoes, fresh basil, mushrooms and a little salt and pepper. Super yummy! I've never tried it as a frittata, but now I want to!