Crust-less & Gluten-free
•1 Tbsp. oil (we use Grapeseed)
•1 Tbsp. butter
•2 large potatoes, sliced 1/8" thick
•2 Cups eggs (8 eggs)
•1 Cup unsweetened coconut milk (as shown below, we use the So Delicious "unsweetened" coconut milk - tastes just like skim milk!)
•1 Cup cheese, cubed (we used monterey jack)
•4 Cups veggies (we used asparragus, onion, red pepper, mushroom)
•1 Tbsp. Italian spices (as shown below, we use the No Name mix)
•1 tsp. salt
•1 tsp. pepper
Chop all your veggies and slice the potatoes.
Oil AND butter your pan, set on medium heat. Our pan measures 12" diameter.
Once pan is sizzling, add sliced potatoes in a layer, to cover pan.
Then cover the pan with a tight lid and leave for approx. 10 minutes, or until potatoes look slightly transparent, as shown.
While potatoes are cooking, in a separate bowl or measuring cup, beat eggs and add milk, spices, then cheese, and mix well.
When potatoes are transparent (about 10 min. later), spread veggies evenly over the top.
Then add egg mixture, spreading cheese evenly over mixture (using fingers or a spoon). COVER and turn stove to low-medium.
Note about this Silver and Gold recipe:
Great to make the night before, to be enjoyed for any meal of the day.
Great for customizing to your preference: Whether you add sliced meats, leftover chicken and any veggie you like. You may even spread different toppings in each half!
After about 1/2 hour, when you uncover and gently shake the pan, you'll notice more firmness, as Fritatta becomes more "springy" to the touch.
Uncover and allow to cook for 5 more minutes.
Then remove from heat and allow to sit 5 minutes prior to slicing. Enjoy!