“I’ve died and gone to heaven!” Exclaimed my friend when she tasted the frittata I made for her birthday brunch. I had to agree. It sent me into a moment of culinary bliss and I was thrilled that my girlfriends thought so too.
This is the first blog in a series of brunch recipes that I made for not one, but two of my girlfriends who recently had birthdays. We had a blast using The Masha, laughing, catching up and sharing delicious food together.
I think of a frittata as a quiche without the crust. They are usually full of flavor and laden with cheese. Here is what you will need for this incredibly tasty dairy free version that is so delectable, you will wow your friends and family (and they don’t ever have to know how healthy it is!). The roasted cauliflower and the bacon give it a richness that cheese typically does and without the lactose and casein that can make many people ill.
Dairy Free Heavenly Frittata
1 Cup of Roasted Cauliflower
2 Tablespoons Extra Virgin Olive Oil
Salt and Pepper to Taste
3 Tablespoons butter substitute (non hydrogenated)
½ Cup of Chopped fresh Haricot Vert (French green beans)
½ Chopped Red Pepper
1 small Roma tomato chopped
2 Tablespoons chopped shallots
4 Slices crisp nitrite free bacon crumbled
1 teaspoon fresh finely chopped rosemary
¼ Cup chicken broth
8 organic, free range eggs scrambled
First, preheat your oven to 400 degrees.
On a cookie sheet, place two tablespoons (or more depending on taste). Next, use salt and pepper to your taste on top of the olive oil (I like a lot of it!). Place the cauliflower florets on the cookie sheet and toss with your hands to coat with the olive oil, salt and pepper mixture. Place the cookie sheet in the preheated oven and bake for 15 minutes or until browned. Using a spatula, turn the cauliflower over and bake for at least 15 minutes more until darkened and soft (it may take longer depending on your oven). When you take your cauliflower out, turn the oven down to 350.
While the cauliflower is roasting, make your nitrite free bacon in a pan on the stove. In a cast iron skillet (or other skillet that can go into an oven), begin to sauté your vegetables.
First, put in three tablespoons of butter. Add chopped shallots and sauté for about one minute. Add chopped rosemary and sauté until fragrant (a few seconds).
Add red pepper and sauté for two or three minutes. Add chopped haricot vert and sauté for several minutes more.
Next, add the chicken broth and let that cook down until slightly tender.
While the chicken broth cooks down, crack the 8 eggs into a mixing bowl and use the Masha to effortlessly scramble them.
When broth is cooked down, add one more tablespoon of butter to the pan to keep the egg from sticking to it. Add the scrambled egg to the pan and stir it around a little bit.
Now, put the whole skillet in the 350 degree preheated oven and bake for about a half hour or until the egg sets up and is firm.
When you think of a frittata as a quiche without the crust. You can put nearly any leftover into a frittata and make a delicious and healthy breakfast or lunch.
When you make up your own frittata, think of things you have that can flavor it – a little bacon, some fresh basil, roasted vegetables, smoked salmon, pancetta – the list goes on and on. They are an easy crowd pleaser and delicious to boot.
Go on. Get to the kitchen. It’s frittata time!
