Frittata

Growing up in an Italian family, my mother made Frittata often. It was quick, easy, and a great way to use up whatever you had in the refrigerator. It is an egg based dish made with the addition of meats, cheeses and vegetables, similar to a crustless quiche.You can use any combination of ingredients you want and have on hand. Now that we are staying at home during the Covid-19 pandemic, I am looking for recipes using whatever I have in the pantry and frig so that we can limit our trips to the supermarket. And, it is naturally gluten free, no need for any substitutions!

My mother would make a Frittata in a large frying pan, cooking it until one side was set, then she would place a large plate over the pan, flip it over, then finish cooking the other side. One of my first attempts doing it this way, landed most of it on the floor! Now, I prefer to start in on the stovetop and finish it in the oven. I also used to cook it on the stovetop until the bottom was slightly browned and set, then put it in the oven.I found that the bottom would get too browned before the top was set, and the resulting Frittata was dry. Now, using an oven proof skillet, I saute the fillings, add the eggs and immediately put it in the oven to bake, resulting in a fluffier, evenly baked Frittata.

Your choice of fillings is endless! I like to use a meat (e.g Italian sausage, ham, canadian bacon), vegetables (onion, scallions, mushrooms, broccoli, zucchini, spinach, asparagus,potatoes) and cheese (cheddar, Swiss, feta, goat, Gruyere etc etc) You want about 2 cups cooked filling for 12 eggs.

I use a 12 inch, non-stick, oven proof skillet for a 12 egg Frittata.

Today, I am using Canadian bacon, baby Yukon potatoes, spinach, onion, and cheddar cheese.

Frittata
12 eggs
1 small onion, chopped finely
3 slices Canadian bacon diced
10 baby Yukon gold potatoes, thinly sliced
3 cups baby spinach
1 cup shredded Cheddar cheese
Olive oil
Salt/pepper to taste

Preheat oven to 350 degrees.

Whisk the eggs with salt and pepper until well beaten, stir in the cheese.

Saute the sliced potatoes in 2 tbsp olive oil until they are soft. Add bacon, and onion, cook until softened. Add spinach, cook until spinach is wilted. Season with salt and pepper.

Add the beaten egg mixture, even out the top.

Transfer to stove and bake until the eggs are set about 25 to 30 minutes. It is done when the top no longer appears wet or jiggles when you move the pan.

Slice into wedges to serve.

Perfect Gluten Free Chili

Growing up in an Italian home, Chili was not on the menu. The spices used in Chili would never make it to my mother's pantry. I don't think I had Chili until I was an adult and ordered it in a restaurant. I'm not fond of spicy foods, so I hated it because it was too spicy for my taste. I was determined to find a Chili recipe I could enjoy. I make Turkey Chili as a quick weeknight dinner, but I'm talking about a rich, slow cooked Chili recipe. Since I started experimenting with Chili recipes, I don't think I've made it the same way twice. I've looked at all the different versions of Chili and ingredients and finally put together a combination of the best ingredients from each one I think make the perfect Chili for me. Not too spicy, thick sauce, beef and beans. The basic ingredients in Chili are naturally gluten free. However, beware of the Chili seasoning packets available because many of them contain wheat in some form as a thickening agent.

Using your own individual spices is safer and also allows you to season it according to your taste. And be very careful ordering Chili in a restaurant, you don't know if they are using individual spices or a premade spice mix containing wheat.

I thought my last batch of Chili was perfect, so I am ready to share the recipe. I think making it in a crockpot and letting it simmer for 5 hours allows all the flavors to meld together and the spices to mellow. And who doesn't love a make ahead meal?

Perfect Chili

Olive oil

2 lbs. ground beef

2 links sweet Italian sausage (remove meat from casings)

1 large onion, diced

3 cloves minced garlic

1 red pepper, diced

2 (10 oz) cans mild RO-TEL diced tomato and chopped green chiles (if you prefer a hotter chili, you can use either the original or hot RO-TEL)

2 (15 oz ) cans tomato sauce

2 (15 oz) cans dark red kidney beans, drained and rinsed)

2 tbsps chili powder

2 1/2 tsps cumin

2 tsp paprika

1 tbsp unsweetened cocoa powder

1/2 tsp. coriander

1/4 cup brewed espresso coffee

1 tsp agave

Salt & pepper to taste

Heat olive oil in a frying pan, saute onion, garlic and red pepper until softened. Transfer to crock pot. 

Brown ground beef and sausage meat, drain off fat. Add to crock pot.

Stir in remaining ingredients. 

Cover and cook on low heat for 5 hours.                                 Printable Recipe

Top with shredded cheddar cheese and sour cream. Serve with cornbread. I like Bob's Red Mill gluten free cornbread mix. The bread is moist and buttery!