I LOVE this recipe. I don’t even mind that it takes almost 2 hours to make it, I LOVE it soooo much. And the best part…the boys like it. Yep, like it. Which means momma gets the left overs!
So the original recipe comes from the fabulous Jessica over at How Sweet It Is. I end up bastardizing a lot of her recipes. I make them because she’s amazing but then I have to bastardize because of the gluten issue. Yep, me and the kiddo are gluten free. You do not want to meet me after I’ve been consuming gluten for any length of time. Just ask one of my exes who complained personalities number 7-11 are the reason we broke up, he was totally in love with 1-6. LOL
So without further ado…
Roasted Broccolini, Bacon, and Caramelized Shallot Fritatta – Version Gluten Free
Preheat the oven to 400.
Use kitchen shears to cut 1/2 lb of bacon into bite sized pieces and start those browning in a fairly large skillet.
Thinly slice 3 shallots. Add 2 tbsp butter to a small skillet over LOW heat. When the butter is melted add the shallots. Keep an eye on these, stirring frequently. It will take 10-15 minutes for them to caramelize gently.
Stir your bacon.
Put a sheet of parchment on a baking pan, toss the broccolini on, drizzle with garlic infused olive oil.
When the oven beeps, it wants the broc pan. Feed the oven. 20 minute timer.
Cut up some potatoes. I know that’s general. If you are using baking potatoes, peel them first and then really small dice. If you use yukon gold, give them a good wash, do not peel them and quarter or sixth each potato.
When the bacon is brown, pull it from the pan to drain on paper towels.
Add the potatoes to the bacon grease pan. Stir the potatoes every now and then. You want them brown and somewhat tender.
I suspect your shallots might be close to done.
In a large bowl whisk 6 large (xl is fine) eggs with 1 1/2 cups heavy cream. Then add 1 1/2 – 2 cups Gruyere and Swiss combo shredded cheese. Let the cheese get all gooey with the egg/cream mixture.
Check your potatoes and shallots.
Is the Broccolini done? Slightly charred is what you want. Pull it and let it cool on a chopping board until your potatoes are ready. Reduce the oven to 350 degrees.
Grab a nice big baking dish. Spray with non stick of your choice, I like Olive Oil.
Coarsely chop your Broccolini, you should be able to touch it now without burning your
hands.
Add the potatoes to the dish, then the bacon, then the broc, then the shallots.
Pour the cream/egg/cheese goo over the top.
Slide that puppy in the oven for 50-60 minutes.
The cheese will be brown and puffed up with the egg goo feeling set below.
Munch munch munch. But leave some left overs for me.
T.A. Henry 
That sounds, and looks, Delish!! I’m gonna give it a try!
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Mmm, caramelized shallots… I need to experiment woth fritattas! I like making quiche but the crust is so time consuming and if I do it gluten free the texture is sometimes weird depending on the gf flour blend.
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exactly. Fritatta is your gluten free friend. smiles
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I’ve done a variety of what is basically scrambled eggs/omelettes in the oven. 5 eggs, a cup of milk, whatever you wanna chuck in there. Greased pie plate at I think 350 until done. Or thereabouts. Eggs can’t read, so close enough. 🙂
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Lol
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