Frittata

This was pretty easy to make gluten/dairy free.  The only changes were I left out some milk that would have been mixed in with the eggs and used goat cheese instead of regular cheddar.  Here goes-

Ingredients

• 2 white potatoes, thinly sliced
• 1 small onion, diced
• 2 tablespoons Canola oil
• 8 eggs (I used a pint of egg beaters)
• 2 small tomatoes, diced
• 2 links chicken sausage (organic and no wheat fillers), diced
• 1/2 cup spinach
• 1/2 teaspoon dried dill
• salt and pepper
• 1/2 cup shredded goat cheddar

Pre-heat oven to 400 degrees.

Slice potatoes with a mandolin slicer or just slice thin. Boil in salted water until slightly tender, about 5 minutes.  Heat oil in a cast iron skillet (or oven safe skillet), add potatoes and onion.  Cook until onions are soft and potatoes are browned. Spread potatoes and onions evenly over the bottom of the pan.

Add tomatoes, sausage and spinach to the skillet.  In a separate bowl whisk eggs, dill and salt and pepper to taste.  Pour in eggs and gently shake skillet to distribute.  Sprinkle grated cheese over the top.

Bake at 400 degrees until eggs are set and puffed, about 10-15 minutes.

Makes 6 servings.

This is so easy to change up and use just about any combo of veggies and herbs.  It’s good for breakfast, lunch or dinner and even good cold.