I know we skipped Recipe Wednesday last week, but we are back on track this week with a delicious creation by Rhiannon Lawrence from her book Eat Free: No Gluten. No Sugar. No Guilt. As the title suggests, all the recipes in her cookbook are gluten free and sugar free, but still delicious. Some people may argue that you can’t have good food without sugar and gluten, but Rhiannon doesn’t skimp on the flavor in any of her recipes. Just try this one and see.
Mad Greek Frittata
“¢Â¼ cup pitted kalamata olives, chopped
“¢Â½ cup artichoke hearts in oil, chopped
“¢5″“10 eggs, depending on size of oven-safe skillet. Small skillets: 5″“7 eggs. Large skillets: 8″“10 eggs.
“¢Fresh ground black pepper
“¢1 â„3 cup feta cheese
Preheat oven to 375 degrees.
SautÃ© tomatoes, olives, and artichoke hearts in oven-safe skillet over medium-high heat until warmed through, 2″“3 minutes.
In medium bowl, whip together eggs and add fresh ground black pepper. Pour over tomato-olive-artichoke mixture. Sprinkle feta crumbles on top of egg mixture. Bake at 375 degrees for 15″“20 minutes or until eggs are springy when touched with a spatula or fork.
Slide a spatula under frittata to remove from skillet or turn over skillet onto serving platter. Slice into wedges and enjoy!