Source: Marlisa Brown MS, RD, CDE, CDN Gluten-Free Hassle Free

A gluten free breakfast frittata made with egg substitute, onions and spinach.

Servings

0.5 tsp salt
1 medium onions , sliced thin
0.5 cup fresh baby spinach
1 tsp dijon mustard (gluten free)
1 cooking spray (gluten free)
2 tbsp Milk, 2%, with add vitamin A & D
0.25 tsp black pepper
4 oz low fat shredded swiss cheese
2 cup Egg Whites, Vol-Whip
2 tbsp brown rice flour (or use a pre made gluten-free flour blend)

1 Preheat oven to 350°F.
2 Spray a medium skillet with cooking spray and saute onion until light brown, stirring occasionally. Add baby spinach and sauté spinach until wilted and any additional liquid in the pan evaporates.
3 Spray a 10" casserole pan with cooking spray.
4 Whisk together egg beaters with dijon mustard, 2% milk, salt and pepper, and pour in casserole dish. Top with spinach mixture. Mix swiss cheese with flour and sprinkle over the top.
5 Bake for 35-45 minutes until set through, cut into quarters and serve.

Chopped cooked broccoli works well in place of the spinach, and low-fat cheddar in place of the Swiss. Not all egg substitutes are gluten free; please check the label or use whole eggs. We always advise to recheck the ingredient list on each package. Products are oftentimes reformulated and the ingredients may change. If you have additional questions, about your personal dietary needs, please consult your doctor or a registered dietician.