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- Zucchini and Bacon Frittata (Gluten-Free)
Zucchini and Bacon Frittata (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
The finished zucchini and bacon frittata. Photo: CC-roolrool
A tip for you spice-fiends: add some hot sauce to the egg mixture for a little extra bite.
2 small russet potatoes, peeled and diced into ½-inch cubes
1 zucchini, grated
3 strips cooked bacon, crumbled
4 large eggs
2 tablespoons fresh cilantro, chopped
1 small onion, diced
2 cloves garlic, mined
½ cup grated fontina cheese
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
Preheat oven broiler.
Place potato cubes in a pot of cold water and bring to a boil. Cook over medium-high heat for about 8 minutes, until tender. Drain potato cubes and set aside.
In a medium bowl, whisk together eggs, cilantro and salt. Set aside.
Heat olive oil in a medium-sized ovenproof skillet. Cook garlic and onions for about 2 minutes, until softened and translucent. Add grated zucchini and cook for another five minutes. Add cooked potatoes, stirring occasionally, until they have browned, about 5 additional minutes.
Slowly pour egg mixture over vegetables. Cook over medium heat, tilting pan to evenly distribute eggs. Top with grated cheese and bacon pieces. Transfer to broiler and cook for about 5 minutes, until eggs begin to puff up.
Remove and serve.
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