Spinach Pie

Ingredients:

1 box frozen spinach (thawed and well squeezed of liquid)
4 large eggs
1/2 cup provolone cheese or parmesan cheese
1/4 cup pesto
1 15 or 16 oz container ricotta cheese
2 Tbsp corn starch
1 Tsp onion and garlic powder
salt & pepper to taste

Optional: 1/2 cup finely chopped ham or bacon

Directions:

Mix all together (I whisk mine together) and our into a sprayed 8-9" pie dish or casserole dish.

Bake in a 350° oven for 40 minutes. Cool & cut into wedges.

Makes 6-9 servings.

Recipe from: UNKNOWN

Kale-Goat Cheese Fritatta

Ingredients:

2 cups coarsely torn fresh kale
1 medium onion, halved and thinly sliced
2 tsp. olive oil
6 eggs
4 egg whites
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 cup drained oil-packed dried tomatoes, thinly sliced
1 oz. goat cheese, crumbled

Directions:

1. Preheat broiler. In 10-inch ovenproof nonstick skillet, cook and stir kale and onion in oil over medium heat for 10 minutes until onion is tender.

2. Meanwhile, in medium bowl whisk together eggs, egg whites, salt, and pepper. Pour over kale mixture in skillet. Cook over medium-low heat. As egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set but still glossy and moist.

3. Sprinkle egg mixture with dried tomatoes and goat cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until eggs are set. Cut into wedges to serve.

Makes 6 servings.

Recipe from: Better Homes & Gardens magazine - October 2009

Spinach Mushroom Quiche

Ingredients:

2 Tbsp plus 1 teaspoon extra-virgin olive oil
4 yellow-fleshed potatoes, such as yukon gold (about 12 ounces)
1/2 cup finely chopped onion
1 Tbsp cornstarch
Salt and pepper
Two 5-ounce containers baby spinach
8 ounces mushrooms, sliced
3 ounces Swiss cheese, shredded
2 large eggs plus 2 large egg whites
2/3 cup milk

Directions:

1. Preheat the oven to 400°. Grease a 9-inch glass pie dish with 1 teaspoon olive oil. Using a food processor fitted with a shredding attachment, shred the potatoes; transfer to a large bowl and stir in the onion, cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the potato mixture, flattening it into a 10-inch layer, and cook until the bottom is golden, about 10 minutes. Loosen, then invert onto the pie dish and mold into a crust. Bake about 20 minutes.

3. Meanwhile, preheat the skillet over high heat. Add the spinach and 1/4 cup water and cook, stirring, until wilted; drain. Squeeze out any excess water. Chop the spinach.

4. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Add the spinach; season with salt. Spoon half of the spinach mixture into the crust, add the cheese, then top with the remaining spinach mixture.

5. In a bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour into the pie dish and bake until set, 20 to 25 minutes.

Makes 4 servings

Recipe from: Rachael Ray magazine - September 2009

Spanish Frittata

Ingredients:

6 baby Yukon Gold potatoes or 2 medium Yukon Gold potatoes (10 oz.), diced
Salt and pepper
3 Tbsp olive oil
1 onion, thinly sliced
1 red bell pepper, seeded and diced
8 large eggs
1/2 pound ham, diced
2 Tbsp chopped fresh parsley

Directions:

Bring 1 1/2 quarts water to boil in a medium pot. Add potatoes and 1 tsp. salt. Lower heat and simmer until potatoes are tender but not falling apart, 8 minutes. Drain and set aside.

Warm oil over medium heat in a large nonstick skillet with an ovenproof handle. Add onion and cook until softened, 3 minutes. Add bell pepper and cook until softened, stirring occasionally, 2 minutes. Add potatoes and 1/2 tsp. salt and cook, stirring, until they just start to brown, 6 to 8 minutes.

Preheat broiler. Whisk together eggs, ham and parsley; season mixture with pepper. Distribute vegetables evenly in pan and pour in egg mixture. Cook over medium-low heat, occasionally sliding a thin spatula around edges of pan to loosen eggs as they set. Continue to cook until frittata is set except for top, 7 minutes.

Place pan under broiler and cook until top is golden, 1 to 2 minutes. Cut into wedges and serve.

Recipe from: All You magazine - December 2007

Roasted Vegetable Frittata

Ingredients:

Light olive oil, as needed
2 cups roasted veggies: broccoli, cauliflower, sweet potatoes, onions
1 cup shredded Swiss, Jarlsberg or sharp Cheddar cheese
4 large organic happy free-range eggs
2/3 cup light cream
A dash of nutmeg
1-2 tablespoons chopped fresh parsley, if desired
1-2 tablespoons shredded Parmesan for the top

Directions:

Pre-heat the oven to 375°F. Lightly oil or butter a nine-inch glass pie plate.

Arrange the roasted vegetables in the bottom of the pie plate. Balance the colors (okay, it's just the painter in me coming out).

Sprinkle with the shredded cheese.

In a large mixing/measuring cup, whisk the eggs with the light cream and nutmeg till smooth. Add almost all of the parsley (save a little to decorate the top, if you like). Pour the egg mixture all over the veggies.

Using the back of a spatula, lightly press down all over the top surface to encourage the egg custard to seep in and around the roasted vegetables. Sprinkle the top with shredded Parmesan.

Bake in a hot oven for 35 minutes, until the frittata is set in the center, firm and golden. Cool slightly before slicing and serving.

Serves 4 to 6.

Recipe from: "glutenfreegoddess" blog - 2/25/06

Eggs Diablo on Soft Polenta

Ingredients:

To make the polenta:

1 cup yellow cornmeal polenta
4 1/2 cups light broth
1 cup grated Cheddar or Pepper Jack cheese (use vegan cheese to keep it dairy-free)
Sea salt and fresh ground pepper, to taste

For the Eggs Diablo:

2 cups spicy salsa
2 cups red pasta sauce [I used Muir Glen roasted garlic tomato sauce]
1/2 cup chopped roasted green chiles- hot or mild, to taste
A good dash of balsamic vinegar
4 cloves garlic, minced
Red pepper chili flakes, to taste
A good dash of cumin or chipotle powder, if desired
Fresh chopped cilantro or parsley, to taste

8 large free-range happy organic eggs
Directions:

Queso fresco, goat or feta cheese, if desired

Preheat the oven to 350°F.

In a large heavy-bottomed pot, bring the broth to a high simmer and pour the cornmeal into the simmering broth in an even, steady stream, whisking as you go. Keep stirring. This take a while. Hand the whisking job over to a willing and able assistant as you prepare the eggs. [Promise them chocolate, if you have to.]

Combine the Diablo Sauce ingredients in a deepish baking pan- original cook used a 10x13-inch pan. Place the pan in the oven for ten minutes to heat the sauce. In the meantime, give your assistant a break on whisking the polenta, or busy yourself with selecting appropriate Huevos Diablo music. Cesaria Evora works.

When you are about half way through the polenta process (around the 10 to 15 minute mark) pull the pan from the oven and crack the eggs- one at a time, preferably- into the simmering sauce. Place the pan back into the hot oven.

The Diablo sauce will poach the eggs. When cooking only four eggs, she cooks the eggs and sauce in a deep skillet (covered) on the stove, instead; she chose to bake them on this occasion because she was poaching 8 eggs at once.

When the polenta has thickened and is pulling away from the sides of the pot a bit, add in the shredded cheese and season with sea salt and pepper, to taste. Remove the pot from the heat.

Note: If all goes well, the eggs and polenta will be done at the same time. Her polenta took a little longer than anticipated, so her poached eggs turned out a little more solid than she liked. She should have pulled the pan from the oven and kept the eggs on the stove top until the polenta was ready.

To serve:

Spoon a circle of polenta on each of four warmed serving plates. Spoon some Diablo Sauce over each mound of polenta. Top with two poached eggs. If there is any remaining sauce, spoon a little extra on each plate.

Top with fresh chopped cilantro if you like.

If you are not dairy-free, crumble a little queso fresco, goat, or feta, on each serving, if desired.

Serves 4.

Recipe from: "glutenfreegoddess" blog - 1/3/08

Crustless Spinach Tomato Quiche

Ingredients:

1/2 cup asiago cheese, freshly shredded
1/2 cup mild cheddar cheese, freshly shredded
1 cup fresh spinach leaves, chopped
scant 1/4 cup of red onion, sliced thin
2 plum tomatoes, sliced thin
1 cup evaporated milk
4 large eggs
1/4 Tsp salt
pinch cayenne
basil

Directions:

Preheat the oven to 350°. Lightly grease a quiche dish or pie plate. Spread the asiago cheese and then the cheddar cheese on the bottom of the pie plate or quiche pan. Layer red onion, spinach and tomato slices over the shredded cheese. Sprinkle basil over the tomatoes. Beat the eggs, milk, salt, and cayenne pepper. Pour this egg mixture in the pie plate or quiche pan. Bake for 35-40 minutes.

8 slices; serves 4-6

Recipe from: "glutenfreemommy" blog - 4/9/07

Italian Pasta Frittata

Ingredients:

Leftover cooked Tinkyada spaghetti - about a cup and a half to 2 cups
4 oz goat cheese, or other soft or shredded cheese
2 large portobello mushrooms, chopped
1 green or yellow bell pepper, cored, seeded, sliced thin
2 cloves garlic, minced
Olive oil
A goodly splash of balsamic vinegar
8 sun-dried tomatoes- soaked, drained, chopped
1/4 cup sliced ripe olives
Sea Salt and ground pepper
5 large organic free-range eggs
1/2 cup sour cream or plain yogurt
Red chile flakes, or dried basil and oregano, to taste
1-2 oz. shredded Parmesan cheese

Directions:

Preheat the oven to 375°F.

Arrange the cooked spaghetti in the bottom of a 9-inch greased pie plate. Scatter pieces of the goat cheese all over the pasta.

In a medium skillet saute the mushrooms, bell pepper and garlic in a little olive oil over medium-high heat, till softened. Add a dash of balsamic vinegar and stir in the sun-dried tomatoes. Season with sea salt and ground pepper. When the veggies are tender, remove from heat and stir in the olives.

In the meantime, whisk the eggs with the sour cream till smooth and frothy. Season to taste with spices and herbs.

Add the cooked veggies to the pasta and goat cheese; arrange evenly over the top.

Pour the egg mixture all over the pasta and veggies; and using a fork, shimmy the pasta a bit to allow the egg mixture to seep in and around. Sprinkle with extra red pepper flakes, basil, or your favorite seasoning. Sprinkle with the shredded Parmesan cheese.

Bake in a hot oven on a center rack for 35 minutes or so - until the frittata is set and golden brown. Use a thin knife to check the center for doneness, if you like.

Allow the frittata to cool for ten minutes before serving (this makes it much easier to slice). It's also good cold, if you feel like making an easy dish for a romantic picnic.

Makes 4 hearty servings. Serves 6 as a side dish.

Recipe from: "glutenfreegoddess" blog - 8/28/09