Welcome! I'm Karina- sharing my best gluten-free recipes online since 2005. Find delicious banana bread and tea breads, donuts, scones and muffins, pizza crust and pasta dishes, soups, chili and rustic breads, cookies, brownies and bars, crumbles, and fabulous cakes- my homemade seasonal recipes are created with love.
I had a frustrating day in the studio. We're in the thick of our house sale/moving process. Leftover blue corn chips from Friday's nachos were calling. So I thought I'd whip up something fun for a quick and easy bite to eat.
Organic gluten-free blue corn chips- enough for one layer in an ovenproof omelette pan
A few organic grape or cherry tomatoes, halved
A spoonful of chopped roasted red peppers
2-3 oz. crumbled feta or goat cheese (or vegan cheese)
4 large organic free-range eggs
1/3 Greek style yogurt
Fresh chopped basil, parsley or cilantro
Sea salt and fresh ground pepper
Preheat the oven to 375ºF.
Lightly oil an oven proof 8-inch omelet pan.
Layer the blue corn chips into the bottom of the prepared pan. Top the chips with tomatoes and roasted red peppers. Sprinkle with crumbled feta or goat cheese.
Whisk the eggs with the yogurt and chopped herbs till fluffy and pour the mixture all over the chips. Season with sea salt and fresh pepper.
Bake in a hot oven for about 20 to 25 minutes or until the eggs are set and the frittata is golden.
How easy is that?
Make this dairy-free with vegan "cheese" and plain unsweetened non-dairy yogurt.
Recipe Source: glutenfreegoddess.blogspot.com
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