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  • Jefferson Adams

    Frittata with Sautéd Asparagus, Scallion, and Feta Cheese (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

    Celiac.com 08/06/2015 - A good frittata will have people ready to smile for the rest of the day. This recipe marries fresh eggs with asparagus, scallions and Feta cheese to deliver a simple, delicious frittata that will definitely do the trick.

    The finished asparagus frittata. Photo: CC--JeffreywIngredients:

    • 6 large fresh eggs
    • ½ pound asparagus
    • ½ cup red bell pepper, chopped
    • 2 small scallions, white parts separated, greens minced
    • 1 small shallot, minced
    • 2 teaspoons olive oil
    • 1 tablespoon butter
    • ¾ cup whole milk
    • ⅓ cup crumbled Feta cheese
    • ¼ teaspoon sea salt
    • ½ teaspoon black pepper



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    Fresh Feta cheese and minced scallion greens for serving.

    Directions:
    Preheat oven to 400Ëš F.

    Remove part of the dark greens from the green onions and set aside.

    Mince white parts of scallion, and shallot, set aside.

    Wash and clean asparagus, and remove bottom ½" or so.

    In an 8" cast iron skillet skillet, heat 1 teaspoon olive oil, and ½ tablespoon butter, and roast asparagus and bell pepper until tender, about 5-8 minutes.

    When asparagus begins to get tender tender, remove from heat and set aside momentarily. Remove from heat and separate the asparagus and bell pepper as they become done.

    Heat remaining olive oil and butter to the skillet, and coat bottom.

    Add minced scallion whites and shallot. Cook until translucent.

    Whisk together eggs, bell peppers, milk, salt, pepper, and Feta cheese.

    When scallion and shallot are translucent, pour egg mixture into hot skillet and let cook for 2-3 minutes.

    Take tender asparagus mixture and layer in the eggs as they cook. I like to cut the asparagus into 2-inch pieces, but you can leave them whole if you like.

    Continue to cook for 2-3 more minutes, or until bottom begins to set.

    Transfer skillet to oven, still at 400Ëš, and continue to cook until set, about 8-10 minutes.

    Serve with extra Feta cheese and finely diced scallion greens.


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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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