If you have company come over and you want to make something that is simple yet elegant, this recipe is for you. When I have people stay with me, which seems to be often nowadays, I want them to feel comfortable but not completely on their own, so sometimes I will make this for breakfast along with some Lemon Poppy Seed Muffins and it seems to hit the spot for just about everyone.Plus, it's naturally gluten free, so you don't need any special ingredients to make it so that you can eat it.
Gluten Free Breakfast Casserole (Frittata)
2 T butter
2 T olive oil
1/2 onion, diced
1 clove minced garlic
1 cup frozen hash brown potatoes, southern style
1/4 cup milk
1/3 cup sour cream
5 slices crispy cooked bacon, roughly chopped
5 stalks asparagus, diced on the bias
1 diced tomato
1- 1 1/2 cup shredded colby jack cheese
1 tsp dry mustard powder
1 pinch salt
1 pinch pepper
2 tsp freshly grated parmesan cheese
Preheat oven to 350 degrees. In a large ovenproof skillet, melt the butter and add olive oil. Add onion and salt and cook until onion is soft. Add hashbrowns and saute until browned and crisp. Add garlic and cook for 30 seconds. Remove from heat. In a medium -sized bowl crack eggs and whisk until yolks are broken and eggs are blended. Add milk, sour cream, bacon, asparagus, tomato, cheese, mustard, salt and pepper and whisk until combined. Pour directly over potatoes and onions, and place in preheated oven. Bake for 30 minutes or until center is firm and set. Remove from oven and grate parmesan cheese over the top. Let rest for 5 minutes before cutting into wedges to serve. Reheats well.
I think you will love this recipe! It's one of my new favorites. My 13 year old even likes it. Hooray. You can vary it with anything that you might love in an omelette or frittatta, like swiss cheese or zucchini or ham or spinach or peppers, whatever sounds good to you.