Naturally gluten-free, frittatas are ideal for anyone living with Celiac Disease or gluten intolerance. Making a "crustless quiche", AKA frittata, is also a great way to enjoy a low-carb entree any time of day! It is perfect for busy weeknights due to its quick and simple preparation, and is a wonderful way to use up leftovers. It can be customized in a myriad of ways to fit your family's preferences, but we reccommend this tasty vegetarian recipe.
Pour smoky paprika onto a piece of parchment paper. Lightly roll the goat cheese in the spice to coat the outside to a vibrant red. Using a piece of unwaxed dental floss, gently slice the goat cheese into 6-8 even rounds. Set aside.
In a small bowl, whisk the eggs and egg whites until mixed through. Whisk in fresh herbs and salt. Set aside.
Meanwhile, roast the red pepper over an open flame on the stove OR under the broiler in the oven for 4-5 minutes. Roast until the skin is blackened all around. Place pepper in a glass bowl, cover with a plate and set aside to steam for 15-20 minutes.
Once pepper has steamed, wipe off charred skin with a paper towel. Core and cut into even slices.
Heat a 10” Swiss Diamond skillet over medium heat. Add 1 T. olive oil and diced leek. Sauté until translucent, about 4-5 minutes.
Add the garlic and spinach and sauté 1 more minute. Remove to a bowl.
Brush the pan with 1 t. olive oil - be sure to coat all the way around the bottom and sides. Turn burner to medium low. Pour the whisked eggs into the pan. Evenly add the vegetables to the egg mixture and lightly press into the eggs with a spatula. Lay the spice-rubbed goat cheese rounds evenly across the egg mixture.
Cook until outside of the frittata is set and middle is a bit wobbly.
Place the pan in the oven and bake for 10 minutes at 375°F or until middle is puffy and golden brown.
Slide onto a cutting board, cut into 6 wedges and enjoy!