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

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.

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.

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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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Thanks, I'll look into these. This is what I'd seen re: lanolin in d3. http://www.livestrong.com/article/414363-difference-between-vitamin-d-from-fish-oil-lanolin/

Found this article about a 11 year old with celiac who was forced to eat outside after being told he could not bring and eat his own "Safe" food into Shields Tavern. Biggest point was the social impact it had on the kid and the way it was handled. I think this will bring up a new perspective...

Lanolin to my knowledge is used in skin based applications only, if your needing D3 the best way is to get a sublingual in a dropper you can use there are many available. I personally use Liquid Health and just add it to a drink once or twice a week. https://www.luckyvitamin.com/p-95099-liquid-he...

Which D3 supplements aren't made from lanolin? I had skin inflammation in the past from topical lanolin. I'm not sure if processed ingested lanolin in D3 should concern me, but thought I'd consider a non lanolin version.

Is your concern the social aspects of eating on the job, or not always feeling well enough to get out the door? I'm in health care, and just happened to be in home care when I was diagnosed. It actually works well, as I make my own hours, and can reschedule visits as need be. I would t...