Skinny Gluten Free "Fabulous Florida" Frittata

We love Frittatas!!   On a hot Florida day, this makes a perfect dinner.  I can whip it up in minutes, so not much standing in a hot kitchen is required and that makes me very happy.  Plus it's amazingly yummy and so filling.  I use whatever is in the fridge and it's always wonderful.  Don't get crazy and pile it up the pan too high or it won't cook through,  but be creative and please tell me what you used!  We make this at least once a week and the leftovers are just as good.  Heat it up a slice in the microwave for a minute and you have a great lunch.  Sometimes I stir in rice, but most of the time I just fill it up with veggies.  For meat, try cooked chicken, hamburger, pepperoni, steak or ground sausage, the options are endless!  Make sure you use a big heavy pan that can go in the oven.  Hope you enjoy.  xoxo

This recipe was featured on Gluten-Free Wednesday's !!
 

Above was one of my first tries with ham and cheddar and below is the one I made tonight, 12/28/12, with hamburger, portabella mushrooms and  mozzarella.  Sometimes I throw in cooked sweet potato...it never fails to thrill us with the moist texture and infinite flavor combinations

  This recipe makes enough for 8 servings

 Skinny Gluten Free "Fabulous Florida" Frittata

Ingredients:

• 1 tablespoon olive oil
• 2 cups chopped vegies, mushrooms, green peppers, zucchini- whatever you have on hand!
• 2 cups fresh washed raw spinach  (I buy it in the big bags)just pull out 2 big hand fulls
• 1/2 onion, diced
• 1 clove crushed garlic
• salt and pepper and seasonings to taste
• 8-9 large eggs (or for Skinnier- use 6 egg whites and 4 whole eggs)
• 1/3 cup plain fat free yogurt or milk of your choice
  
• 1 cup shredded low fat Cheddar or mozzarella cheese
• 1/4 cup shredded Parmesan, Romano, or Feta cheese
• 1 cup cooked meat-opt
  

Instructions:    Preheat oven to 350 degrees

1. Heat olive oil in a large cast iron skillet or other oven safe skillet over medium heat. 
2. Saute the onions, mushrooms or other veggies on until just tender- apx 5-7 min, then mix in garlic. 
3. Season with salt and pepper and additional seasonings, if using.  We like a salt free Cajun spice mix.
4. Lay spinach on top and simmer for a few minutes until spinach is slightly wilted. 
5. In a medium bowl, beat together eggs and yogurt and Parmesan. Add your seasonings. Pour into the skillet over the vegetables.  The eggs should cover the filling and then press it down a bit with your spatula.  Sprinkle with Cheddar cheese.  
6. Bake in 350 oven for 15-20 minutes, or until eggs are just firm, puffed up and edges are slightly brown.

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