No popular authors found.


Get Celiac.com's E-Newsletter

Categories

No categories found.







Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

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.

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I think you are fine. You are wiping off anything that was left out before using.

Wonderful news! Congratulations!! ??

I'll look for the crust in the recipe section. So it set well good then hopefully I can pull it off however I'll humbly admit I'm no chef like you . So let's hope for my best ?

Thank you for your reply! I live with my parents , who eat gluten every single day , and i vigorously wash my hands, don't touch ANYWHERE but my food when im cooking. I clean again shared kitchen equipments such as glass cutting board , stainless stell pans,pots and things like that (no wood ,p...

Ok great. Should I be Warned of any side effects. I hope not.