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  • Jefferson Adams

    Frittata with Ham, Asparagus, Mushroom, and Fontina Cheese (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

    Celiac.com 06/04/2013 - Frittatas are great to whip up for a weekend brunch, when you want to add a bit of flair to your breakfast omelet, or when you want to show little extra love to your guests.

    This recipe includes ham, asparagus, mushroom and fontina cheese, but feel free to improvise as you like. Frittatas are an excellent way to use up whatever meats or vegetables you may have laying around.



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    Photo: CC--aarongilsonIngredients:

    • 6 large eggs
    • 2 tablespoons whipping cream
    • ½ teaspoon salt, plus a pinch
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • ½ medium onion
    • 6 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
    • 6 ounces of brown mushroom, cut into small wedges
    • 3-4 ounces ham, chopped
    • 3 ounces Fontina cheese, diced
    • ½ ounce Romano cheese
    • Salt and freshly ground black pepper

    Directions:
    Turn on the broiler.

    Whisk the eggs, cream, ½ teaspoon salt, and pepper in a medium bowl to blend. Set aside.

    In a nonstick 9 ½-inch ovenproof skillet over medium heat, sauté mushrooms and onion in butter until the onions are clear to brown. Remove, drain and set aside.

    Wipe the pan clean, and then heat the rest of the oil and butter over medium high heat. Add the asparagus and sauteé until crisp-tender, about 2 minutes. In the last 30 seconds, or so, add ham. Add mushrooms right at the end and mix well.

    Pour the egg mixture over the asparagus, mushroom and ham mixture, and cook for a few minutes until the eggs start to set. Sprinkle with both cheeses.

    Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.

    Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.


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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 2,500 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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