As part of Jersey Bites’ continued coverage of Celiac Awareness Month, here are a few gluten-free recipes that are definitely worth checking out. Enjoy!
Egg White Vegetable Frittata
Recipe by Christine Florio, of Fit Soul and Spice
As someone who strives to maintain a gluten-free diet, I have created many recipes based around the use of fresh fruits, vegetables, and many other celiac free ingredients. Fit Soul and Spice’s Egg White Vegetable Frittata is quick and easy to assemble, delicious for any time of day, and most importantly, gluten-free! This low carb, low calorie recipe is a wonderful healthy alternative meal option. Blasting with a variety of flavors, it’s sure to satisfy just about anyone’s taste buds. For breakfast, lunch, or dinner, this recipe is sure to be a hit. Enjoy!
12 egg whites
1 large avocado, (halved, pitted, cut into small cubes)
2 sweet potatoes (peeled and cut into large cubes)
1 tablespoon extra virgin olive oil
2 cups mushrooms
1 cup tomatoes
½ cup sweet onions
3 cups spinach
1 teaspoon sea salt
1 tablespoon garlic powder
Note: Pan-fried egg on top was added as garnish, but not needed to complete the recipe.
Preheat oven to 350°F.
Crack one dozen eggs and separate whites from yolk. Place egg whites aside in a chilled bowl.
Fill a small-medium sized pot with water and bring to a boil. Add sweet potatoes and boil until soft. A knife should easily poke through them.
While your sweet potatoes boil…
Grease 9-inch pie pan with coconut oil spray (will avoid sticking after baking). Scatter your avocado cubes all over the bottom of pan. They will serve as a creamy base.
In a large sauté pan on med-high temperature, heat extra virgin olive oil.
Once oil is heated, add mushrooms, tomatoes, and sweet onions.
When onions become translucent and softened, add spinach, garlic powder, and sea salt. Continue to sauté all ingredients until spinach is steamed and wilted.
Remove boiled sweet potatoes from pot. Place aside and allow to cool for five minutes.
While your sweet potatoes cool…
Add all sauté pan ingredients to pie pan. Spread evenly among avocado cubes.
Once sweet potatoes are cool enough to handle, cut them into small cubes (about 1 square inch). Spread sweet potato cubes evenly in pie pan among other ingredients.
Add egg whites to your pie pan. Gently adjust ingredients, allowing your egg whites to distribute evenly around your pan, covering ingredients from bottom to top.
Bake for one hour. All ovens are different, so you can test your frittata by sticking a toothpick in and making sure it is clean when removed. This means your eggs have completely baked.
Remove frittata and let cool for about five minutes. Cut into slices, serve and enjoy!
And here are a few more gluten-free recipes, from the blogs of Jersey Bites contributors: