I couldn’t do it. I couldn’t NOT put a little starch in the frittata I was making for a bridal shower this weekend. Because… I love how adding some kind of starch (typically, flour) makes it so much easier to cut. It holds up and is much more manageable. I originally thought I’d make the frittata spontaneous-style, but I ran out of time. “Spontaneous” as in like an open-faced omelet, topped with pretty veggies and cheese, broiled to a golden hue. I didn’t have time for that- I wanted to visit too!
I also knew a few of us were gluten-free, so I opted to try potato starch instead of flour. It worked! And we all really enjoyed it. Recipe below
The beauty of this dish for a brunch, tea, or other festive party occasion is that it is easy to make, bakes nicely at the last minute, AND is easy to serve! A little potato starch in the mix helps it to stick together so that slicing into serving pieces is easy. Trader Joe’s makes it easy too, since they have frozen artichoke hearts with nothing else on ‘em. (Some of us would rather skip those weird ingredients found in marinated artichoke hearts. Plus, TJ’s are a better value!)
Makes one 13 x 9″ dish, to serve 15 or so.
- 12 eggs
- 1 lb. grated jack cheese, divided
- 4 oz. goat cheese, ricotta, or other creamy cheese
- 1-12 oz. package frozen artichoke hearts, thawed
- 1-2 TBS. Italian dressing
- 1/2 c. potato starch
- 3 slices tomatoes, if desired
1. Stir eggs well. Use: > 12 eggs
2. Add half the grated cheese, plus all but the tomato slices. Stir well, using: > Half of grated Jack cheese > 4 oz. goat cheese (or other) > 1 package frozen artichoke hearts, thawed > 1-2 TBS. Italian dressing > 1/2 c. potato starch
3. Pour into buttered 13 x 9” dish, topping with: > 3 tomatoes, sliced
4. Top with: > The other half of Jack cheese
5. Bake at 375 degrees 30 minutes until golden on top. Let cool a few minutes before slicing.