Dairy, Gluten Free Apple Onion Frittata

Since my son outgrew his egg allergy almost two years ago we’ve been eating a lot of this quick and economical protein. It not only starts our day with much needed fuel to keep our brains focused and our stomachs full, but with a few additions can transition well to a healthy lunch or a light dinner. A “frittata” is an Italian version of quiche, sans the pastry crust, which is very helpful for those watching their carbs. My son calls it “egg pizza,” perhaps because of the wedge-shaped slices, but I call it the perfect healthy meal, fast. Many recipes include shredded cheese, but if enough herbs or other savory ingredients are added the dairy is not missed. In this recipe, the sweetness of the apples and the caramelized onions combined with the flavorful Italian seasoning more than suffice.

Apple Onion Frittata

DAIRY & GLUTEN FREE

serves 8

Preheat oven to 350º

2-4 tablespoons extra virgin olive oil

2 apples, cored, pealed and chopped into 1" pieces

2 yellow onions, chopped into 1" pieces

2 cups baby spinach, coarsely chopped

one dozen eggs (preferably organic)

2 tablespoons dried Italian seasoning*

sea salt and freshly ground black pepper to taste

1. On the stove, heat a large (10 or 12 inch), non-stick, oven-proof skillet over medium-high heat for a couple of minutes (I prefer the Cuisinart Green Gourmet brand)**.

2. Coat the skillet with olive oil, swirling to ensure the entire surface is covered. Be generous, it is essential to serving the frittata with ease.

3. Lower heat to medium. Slide onions into the skillet and saute for 3 to 4 minutes or until beginning to soften. Add apples and continue to cook another 5 or so minutes until onions and apples begin to turn golden and slightly browned. Taking the time to ensure the onions and apples are caramelizing will increase the overall sweetness and flavor.

4. Add Italian seasoning to onions and apples tossing to combine. Mix in chopped, baby spinach and saute until spinach begins to wilt.

5. Add a little more olive oil and mix.

6. In a separate bowl, whisk together the dozen eggs. Add salt, pepper.

7. Pour eggs in the skillet and cook on stove for 2 minutes, or until the bottom of the egg just begins to set.

8. Place in the 350º oven for 10-15 minutes and cook until the egg is set and no longer loose in the pan. Upon removal, place on cool stove top or trivet, using a thin, offset spatula to run around the edges of the pan for easier removal. Slide onto a large plate, slice in pie-shaped wedges. May be served warm or at room temperature.

* Dried Italian season may be found in the herb and spice section of your grocery. It is a combination of dried basil, oregano, rosemary, and thyme.

** According to the Environment Working Group, non-stick pans can contain PFCs, many of which breakdown into PFOA (also known as C8) in the environment and your body. Once in the body, PFOAs can circulate for years. PFOA is considered a carcinogen causing testicular, pancreatic, mammary, and liver tumors in rats.