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  • Jefferson Adams
    Jefferson Adams

    Asparagus Frittata (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Caption: Photo: CC--JeffreyW

    Celiac.com 10/20/2016 - I love a good frittata! A good frittata can hold its own at breakfast, lunch, or dinner, oh, and of course, at brunch.

    This frittata marries eggs, ricotta cheese, Gruyere and chives with the lovely and now plentiful asparagus to deliver one very tasty dish.

    Ingredients:

    • 6 large eggs
    • ½ cup ricotta cheese
    • 2 tablespoons unsalted butter
    • 2 shallots, sliced
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 pound asparagus, tough ends discarded, spears cut diagonally to 1-inch pieces
    • 1 tablespoon fresh chives, minced
    • ¼ teaspoon dried tarragon
    • 1 cup shredded Gruyere or Swiss cheese

    Directions:
    Heat butter into a 10-inch cast iron skillet over medium heat.

    Add shallots and cook until soft and clear, about 3 minutes.

    Add asparagus and cook for 3 more minutes.

    Beat together eggs and ricotta cheese, stir in the chives and tarragon.

    Pour the egg mixture into the pan and cook until almost set, but still runny on top, about 4 to 5 minutes. While cooking, heat oven broiler.

    Sprinkle Gruyere cheese over the eggs and place under the broiler until cheese is melts and and bubbles, and the center is set, about 6 to 8 minutes.

    Remove pan from oven with oven mitts and slide frittata onto a serving plate.

    Cut into wedges.

    Mind the hot pan!


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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