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Gluten-Free Brunch Frittata

There’s nothing like a delightful brunch to set the tone for an enjoyable day with friends or family.  This quick, easy and tasty gluten-free frittata will be the highlight of any brunch. Not to mention, our recipe is low-carb and gluten-free!
Ingredients

30 ml  Olive oil

100 g  Pumpkin or butternut, diced

1 Leek, cut into thin rounds

1 Red onion, cut into wedges

6 Button Mushrooms, quartered

2 Woody’s Gluten- Free Cheese Viennas

50 g Plain Chevin (goats’ cheese)

100 g  Onion marmalade

4 Eggs

100 ml Cream

2 ml Salt & pepper

METHOD
  1. Preheat the oven to 180C.
  2. Prepare a baking tray and add the pumpkin dice, leek rounds, red onion wedges and quartered mushrooms.
  3. Coat with the olive oil and season with salt and pepper. Bake in the oven for 15 minutes until just cooked.
  4. When the vegetables are ready, place into a prepared oven proof pan or medium sized casserole dish and set aside to cool slightly.
  5. Once cooled slightly, add the Woodys Gluten Free Viennas and place pieces of Chevin and spoonfuls of onion marmalade evenly around the vegetables.
  6. In a bowl, whisk the eggs, cream and seasoning together. Pour the egg mix into the casserole dish and place in the oven to bake for 15-20mins until firm and set.
  7. Once set, slice into wedges and serve immediately. Alternatively place in the fridge until required.

Serves 2-3 people