Wednesday, July 22, 2009

Cheesy Frittata

Personally, I'm not a fan of eggs. Mrs. Caveman insists that this frittata is so full of cheese and other stuff that you barely taste the egg, but I'm not convinced. Regardless, it's one of her favourites, so I'm posting it here. It comes from the cookbook "Everyday Grain-Free Gourmet" by Jodi Bager and Jenny Lass, available through Whitecap Books.

  • 1/2 pound grated cheddar cheese (or a blend, like a tex-mex blend)
  • 1/4 cup almond flour
  • 1/4 cup cilantro or Italian parsley, chopped
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 green pepper, chopped
  • 1 cup white mushrooms, chopped
  • 1 red pepper, chopped
  • 5 large eggs, beaten
  • 1/2 cup plain yogurt
  • 1 tsp salt
  • 1/4 tsp black pepper
  1. Preheat your oven to 350F
  2. Combine the cheese, almond flour, and parsley in a bowl.
  3. Saute the onion and garlic in the oil over medium heat until the onion is starting to turn translucent. Do not let the garlic burn. (I usually add the garlic after the onions have been in the pan for a couple of minutes, myself.)
  4. Add the green and red peppers and the mushrooms, and saute until the water that comes out of the vegetables evaporates.
  5. Combine the eggs, yogurt, salt, and pepper in a small bowl.
  6. Combine everything with the cheese, almond flour and parsley mixture.
  7. Dump into an 8-inch square casserole dish and back for 40-50 minutes, until nicely browned and set.
  8. Let stand for 10 minutes before serving.
Makes lots, so leftovers can be reheated the following day. Personally, I'll have a nice chupaqueso.

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