06 May / GF Organization & Chicken Frittata
Portland has a Gluten-Free organization! I just discovered it this week. They held a gluten-free fair on Saturday (which I missed, because we were entertaining with the recipe below). But, definitely check them out.
I’ll also have a feature article out shortly on LivePDX with all of the gluten-free restaurants in Portland. Stay tuned!
Chicken & Veggie Frittata
Courtesy of James Thomson with Revisions (to make it dairy-free) by Heather Strang
9×14 baking dish
12 cage-free eggs
1/2 c soy milk
2 T salt
1 clove garlic
1 T canola oil
Dash of dried basil
-Blend in food processor
2 chicken breasts, diced
1/2 c chunky salsa
-Cook until done
4 small zucchini
1 red pepper
2 c spinach
-Saute until done
3 c rice & jalapeno jack almond cheese (recommend Lisanatti)
Pour egg mixture, chicken, veggies and 2 c cheese into baking dish.
Bake 350 degrees for 30 minutes
Sprinkle remaining 1 cup of cheese on top
Bake additional 10 minutes
Excellent dish for brunch! Pair it with a spelt scone and Kona coffee for optimal flavor.