This gluten-free crustless quiche, or "frittata", is great for Sunday brunch. The first frittata I made didn't include the sun-dried tomatoes and I felt it lacked something — so, I added a side of olive tapenade, which rounded the tastes out nicely. This morning I added sun-dried tomatoes to the recipe and it all came together beautifully. I forgot how wonderful this ingredient is to have on hand... sparking dishes with that sweet je-ne-sais-quois that makes your loved ones smile and ask for seconds.
- 1/4 onion (chopped; optional)
- 1/2 bucket (~ 4 oz.) mushrooms (sliced)
- 2 handfuls fresh spinach (chopped)
- 1 stalk celery (diced; optional)
- 6 eggs (beaten with fork)
- 1/3 cup feta cheese (crumbled)
- 6 sun-dried tomatoes (slivered; oil drained - save 1 Tbsp. oil for sautéing)
- 3-5 cloves garlic (crushed)
- 1 tsp.+ dried sage (crushed)
- 1/2 tsp dried rosemary
- 1/2 Tbsp dried oregano
- 1 Tbsp dried basil
- salt & pepper
Preheat oven to 350°. In saucepan on stovetop at medium heat, sauté onion, mushooms, spinach, and celery in a tablespoon of oil from the sun-dried tomatoes until onions are clear and mushrooms give up their moisture. Drain off water and set aside. In mixing bowl, beat eggs, then add feta cheese, sun-dried tomatoes, garlic and seasonings. Mix thoroughly then stir in sautéed mixture. Pour ingredients into lightly oiled (again, with sun-dried tomato oil) ceramic pie dish. Bake 45 minutes or until done. Serve with avocado slices, olive tapenade, or sliced fruit.