I’m usually up to make elaborate meals, but today I wanted something easy. There is very little as easy or as low-amine as a Frittata, and you can make it out of all kinds of leftover vegetables in your fridge, if you didn’t plan on this particular low-amine frittata.
10 eggs (I used 6 eggs and the equivalent volume of four eggs with four egg whites)
1 small sweet potato, cut in half and sliced thinly
1/2 leek, well washed and sliced thinly
1/2 onion, sliced thinly
1 medium or large carrot, sliced thinly
Approx 10 tiny brussels sprouts, halved (or 5 normal-sized ones, quartered)
1/2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dill (1 tsp fresh, minced or 2 tsp dried)
1 Tbsp safflower oil
- Preheat oven to 350 degrees Fahrenheit.
- Saute oil, onion, and leek together until the onion starts to sweat.
- Add carrot, sweet potato, dill, salt, garlic powder, and pepper.
- Saute vegetables, uncovered, on medium to medium high until the carrot and sweet potato start to soften. If they get a tiny bit of char on them, that’s alright.
- Grease a pie pan with oil or butter.
- Pour vegetables into pie pan.
- Crack all eggs into a bowl and beat well.
- Pour eggs over vegetables.
- Garnish outer edge of pie pan with brussels sprouts.
- Crack fresh pepper over the top, and sprinkle with additional dill.
- Place in oven for 15 minutes.
- Cut into pie slices and serve warm.
- Baked French Fries (low-amine, gluten-free, vegan, healthy) (aminerecipes.com)
- Tomato-Free Low Amine Marinara Sauce (Beet & Sweet Potato) (aminerecipes.com)
- Pumpkin Cornbread (vegan, gluten-free, low-amine) (aminerecipes.com)
- Low Amine Chicken Strips (low-amine, gluten-free, soy-free) (aminerecipes.com)
Featured on Gluten-Free Homemaker.