Gluten-Free Two-Potato Frittata - dummies

Gluten-Free Two-Potato Frittata

By Jean McFadden Layton, Linda Larsen

This gluten-free, two-potato frittata dish is perfect for a brunch or late breakfast. You can make this recipe ahead of time and then reheat it in a 375 degree F oven for 10 to 15 minutes.

Preparation time: 30 minutes

Cooking time: 75 minutes

Yield: 12–14 servings

8 eggs

2 teaspoons dried oregano or 6 sprigs fresh oregano, leaves removed

1 teaspoon salt

1/2 teaspoon black pepper

2 cups milk

1 tablespoon (8 grams) tapioca flour

2 large Red Garnet yams

2 large russet or Yukon Gold potatoes

One 10-ounce package frozen chopped spinach, thawed and drained

12 ounces feta cheese, crumbled

  1. Preheat the oven to 350 degrees F.

    Grease a 13-x-9-inch pan with unsalted butter and set aside.

  2. In a large bowl, beat the eggs, oregano, salt, and pepper. Add the milk and tapioca flour and mix well; set aside.

  3. Grate the yams and potatoes using the coarse side of the grater. Mix the potatoes together in a large bowl.

  4. Press 1/3 of the potato mixture into the prepared pan. Top with 1/2 of the spinach and 1/2 of the feta cheese.

  5. Add another 1/3 of the potato mixture, the remaining spinach and feta cheese, and the last 1/3 of the potato mixture.

  6. Pour the egg mixture slowly over all.

    Make sure the oregano is evenly distributed.

  7. Cover the pan with foil, bake for 1 hour, and then remove the foil and bake for 15 to 20 minutes more, until the top is browned.

    Cut into squares to serve.

Per serving: Calories 236 (From Fat 98); Fat 11g (Saturated 6g); Cholesterol 172mg; Sodium 606mg; Carbohydrate 23g; Dietary Fiber 3g; Protein 12g.