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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
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Gluten Free Red & Green Frittata

Vegetarian, Dairy , Naturally Gluten Free

This serves 4-6 people depending on much you want to eat

A frittata is a Mediterranean omelette that can be eaten hot or cold. You will need to use a pan that can be put under the grill. If you use swiss chard then separate the leaf from the stems and chop the stems adding them to the pepper and onion mix. I find this makes an excellent picnic dish. I always grow chard as its very easy and drought tolerant and you can get wonderful coloured stems - deep red, bright yellow as well as white

Small red onion
2 peppers one red, one green
10 cherry tomatoes halved
125g (4oz) fresh spinach or Swiss chard if available
6 large eggs - lightly beaten with some seasoning
3 tbsp grated or slivered parmesan
2 tbsp olive oil
Good knob of butter

Dice the onion and peppers. Halve the cherry tomatoes and shred the spinach.

Fry off the peppers and onion in 1 tbsp of olive oil over a medium heat until softened - about 6 minutes.

Add the remaining oil to the pan together with the butter. Pour the beaten eggs into pan followed by spinach and fold in. Reduce heat, and cook for about 6-8 minutes so the bottom sets.

Heat the grill so that it is ready to take the pan.

Remove the pan from the hob and sprinkle cheese on top of the frittata and place under grill to set top and melt cheese.

Serve warm or cold with salad, olives