Hi, I am Clara. Today, I will show you a way to make gluten free egg frittata recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Gluten Free Egg Frittata Recipe
Gluten Free Egg Frittata is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Gluten Free Egg Frittata is something that I’ve loved my whole life.
To bewith this recipe, we have to first prepare a few ingredients. You can cook gluten free egg frittata using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Gluten Free Egg Frittata:
- Make ready 8 eggs
- Prepare 2 cups milk
- Get 1 tbsp butter
- Take 2 pinch’s of Penzy’s Forward seasoning or a Cajun seasoning
- Get 2 cups cheddar cheese
- Prepare 2 green onions sliced
- Prepare 2-4 sausage links cooked and sliced or sub for sliced
- Make ready 3-4 small red potatoes sliced
- Get 1 red and orange pepper chopped
Instructions to make Gluten Free Egg Frittata:
- Beat eggs, milk seasoning, salt and pepper in a bowl for 5 minutes until more pale, thinner.
- Turn on oven to 350, add sliced thin potatoes to your seasoned skillet pan. Arrange all over the bottom of pan. Add additional ingredients to your egg mixture, sausage, veggies and mix another one minute.
- Pour egg mix over skillet and potatoes. You can add fresh basil, tomatoes, mushrooms or additional herbs to taste. Bake in over for 35 minutes covered w foil..egg bake should be golden brown and firm like an omelet.
So that’s going to wrap this up with this special dish gluten free egg frittata recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
