Gluten Free Mini Frittatas Recipe
You are lying on a raft peacefully drifting on a calm sea, the sun kissing your skin, gentle tropical breezes flitting playfully across your body. A lone seagull circles overhead, lightly cawing in the distance. Suddenly the gentle caw becomes a shrill, incessant screeching. CRAP! How long has that alarm clock been going off? Late again.
You stumble into the kitchen, make a quick cup of coffee, hop into the shower deftly washing yourself while keeping the soap bubbles out of your coffee cup.
Dressed and presentable you dive into your car, make a quick stop at the local coffee shop for a coffee-to-go and, being gluten free, find no nutritious food selections for your drive in to work.
After you have arrived at work, grabbed yet another cup of coffee, surreptitiously checked your favorite blogs, answered emails and had a meeting or two it is 10:30 and you are starved. You go to the vending machine and the only gluten free option is a candy bar, which you scarf down all the while setting yourself up for a caffeine and sugar crash later in the day.
They say breakfast is the most important meal of the day but some days are just too hectic to get in any proper nutrition. As a person who has taken the snooze alarm to its utmost limits, I know a thing or two about rushed morning.
I make a batch of these gluten free mini frittatas up on a Sunday night, freeze them and have on hand a quick, nutritious grab and go breakfast. Just 20 – 30 seconds in the microwave and I am out the door.
You can vary the fillings to suit your person taste preferences, just stay away from things that don’t freeze well if you plan to stash them for late mornings.
And the winner of the Bread Maker was Michelle, a gluten free reader. Congrats! I hope you have a blast making lots of gluten free bread with your new bread maker!
Gluten Free Mini Frittatas Recipe
- 9 extra large eggs – separated
- 1 teaspoon olive oil
- 1 leek – white part only
- 1 (10 ounce) package frozen spinach – thawed
- 1 cup cheese
- ¼ teaspoon freshly ground nutmeg
- Salt & Pepper
- Preheat oven to 350 degrees. Line a 12 cup muffin tin with baking papers.
- Heat olive oil in a medium skillet over medium-low heat. Slice leek in half lengthwise, clean and then slice into thin half moons. Add to hot pan, season with a pinch of salt and pepper and cook for about 5 minutes or until soft but not browned.
- Squeeze all the liquid out of the thaw spinach and set aside.
- In a large mixing bowl, beat egg whites until soft peaks form. In another mixing bowl beat the egg yolks with some salt and pepper until think and creamy looking. Take a big scoop of the egg whites, mix into the yolks and stir well. Fold the yolks into the egg whites. Add the leeks, spinach, nutmeg and cheese and stir well. Spoon mixture into prepared baking pan and cook for 20 minutes or puffed, browned and set.
- The frittatas will deflate slightly as they cool.
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