Part of the fun of going to a bed and breakfast inn is the breakfast, and I want to be sure all my guests will be able to find something on the buffet to eat. Because gluten intolerance seems to be on the upturn, I’m now stocking my pantry with gluten free foods and looking for new recipes that not only will be delicious, but gluten-free as well.
One of Tom’s specialties (and a big hit with our guests) is a potato crust frittata.
Whistling Swan Inn Potato Crust Frittata
- 4 lbs. potatoes, sliced thin
- 12 eggs, beaten
- 1 1/2 C shredded mozzarella cheese
- 1 1/2 C shredded cheddar cheese
- 1/2 C butter, melted
- 12 grape tomatoes, halved
- Adobo seasoning
- 1 green onion diced
Spray a 9 x 12 baking dish with Pam. Layer potatoes, brushing each layer with melted butter and sprinkling with Adobo. Bake potato crust at 400 degrees F for 35 minutes, until brown on edges. Push potatoes up sides of pan forming a shell. Sprinkle cheeses on potato crust. Pour in egg mixture. Place tomatoes and onions on top. Cover with foil and bake at 350 degrees F for 1 hour until eggs are firm and golden brown on top.
Tip: Covering with foil will prevent the potatoes from getting too brown before the eggs are fully cooked.
This recipe will be making it into the 2013 version of the Whistling Swan cookbook, so be watching for it and other gluten free goodies.