Breakfast- Gluten Free Potato Frittata

Posted by on Apr 29, 2016 in Recipes | Comments Off on Breakfast- Gluten Free Potato Frittata

Potato Frittata

Vegetarian Potato Frittata is Gluten Free. (Of course I have panko crumbs on the zucchini rounds. You can serve whatever you’d like on the side.)

  • 2oz of small potatoes per person (I use Dutch Yellow Peewee Potatoes)
  • 1½oz of grated Smoked Gouda Cheese per person
  • Onion diced, about 2 T per person
  • Red Pepper diced, about 1 T per person
  • 2 eggs per person
  • 1T of half and half per egg
  • Butter
  • Fresh Rosemary
  • Salt and Pepper to taste
  1. Put the potatoes in a sauce pan and add water to an inch above the potatoes. Boil until soft when you prick them with a fork. Maybe 20 minutes or so.
  2. Dice onion and sauté in butter until golden brown or caramelized.
  3. About half way through sautéing the onions add the diced red peppers to the same pan.
  4. When the potatoes are soft, drain, cut in half and put cut side down in another frying pan with a little butter.
  5. Remove from heat when they are just turning golden brown.
  6. Put in the same pan with the finished onions and red pepper.
  7. Grate the cheese.
  8. Whip up the eggs with the half and half, add salt and pepper to taste.
  9. Cut up some rosemary and add to the onion mixture along with the eggs.
  10. Then stir in the cheese leaving a little to one side to garnish the finished frittata.
  11. Cook on medium heat watching closely and scraping the bottom of the frying pan to pull the curds to the top.
  12. You can use a 9X13 pan, but I started using one ramekin per person and like it better.
  13. When the eggs are starting to hold shape but still wet, scoop into the ramekin and fill up to the top.
  14. Place in a 325 convection oven or 350 regular oven and bake until puffed, about 20 minutes. Let set for about 3-5 minutes and loosen and scoop onto a plate.
  15. Garnish with a sprig of rosemary stuck in the top and the leftover grated Gouda Cheese.
  16. (We use herbs out of our garden. Our rosemary bit the dust about a week ago so I subbed in chives for this photo.)