Trying to come up with a gluten free brunch option can be a bit of a struggle, but thanks to my favorite Smitten Kitchen cookbook, I now have a top contender – a Potato Scallion Frittata.  The “crust” is made of crispy roasted potato slices (aka potato chips) and the mixture of scallion, feta and bacon (which you can also omit for a vegetarian option) is the PERFECT way to start your day!

Potato Scallion Feta Frittata 

recipe via Smitten Kitchen

• 3 tablespoons olive oil
• 1 3/4 lbs Yukon Gold potatoes
• 1/2 teaspoon salt
• 1/4 lb bacon, cut into matchsticks
• 3-4 scallions, thinly sliced
• 2/3 cup crumbled feta
• 6 large eggs
• 2 tablespoons milk

1. Preheat oven to 400 degrees.
2. Coat roasting pan with olive oil.
3. Peel potatoes and use a mandolin to cut them into 1/4-1/2 inch circles. Chop in half if you have larger potatoes.
4. Transfer to oiled roasting pan and season with salt and pepper.  They don’t need to be evenly distributed and can overlap to allow for different cooking textures (steamy/softer and crispy/crunchy).
5. Roast for 30 minutes until mostly cooked. You may want to toss them halfway through.
6. Cook bacon in a well seasoned oven proof pan until crisp.
7. Once cooked remove bacon and transfer to a paper towel lined plate to cool.
8. Keep bacon drippings in pan and add an additional tablespoon of olive oil if you see fit (I didn’t add it).
9. Arrange roasted potatoes to the bottom of the skillet (crispy side up).
10. Sprinkle bacon, then scallions, then feta over the potatoes.
11. Whisk eggs with milk, salt and a little pepper in a bowl an pour over potatoes.
12. Cover skilled with foil and bake for 20 minutes.
13. Remove foil and bake for another 10-15 minutes or until edges are puffed and the center is set.
14. Serve immediately from skilled (serves 6-8 breakfast sized portions).

Notes:

• I cut my potatoes 1/4 inch.  They definitely were very crispy and more potato chip like, so I would recommend somewhere between 1/4 and 1/2 inch for the perfect thickness (until you would like a crunchier crust).
• I bought the thick cut bacon from Prather Ranch, and boy does it make a difference.  Not that this wouldn’t be good with your run of the mill bacon, but it is GREAT with this stuff.
• As far as I’m concerned, Valbreso feta is the only stuff that exists, but in case you haven’t jumped on this bandwagon, DO SO NOW.  It’s so amazing and helps to kick this frittata up a notch!

Whether you follow a gluten free diet or just love mixing up your breakfast line-up this is the perfect way to start your day!

I love making my own almond milk, but sometimes a girl just has to mix it up.  When I came across a recipe for pistachio milk I got SUPER excited to give it a try… and it didn’t disappoint!  The major perk? No soaking, so whenever the craving hits you can whip up  batch in a few minutes!

Pistachio Milk 

• 1 cup pistachios
• 4 cups water
• 2 teaspoons honey
• pinch of sea salt
• 1 teaspoon vanilla extract (optional)

1. Mix ingredients in a blender for 1-2 minutes.
2. Mixture will be milky in appearance and foamy on top.
3. Strain through a nut bag and store in an air tight container for up to 5 days.

Click here for my Vanilla Almond Milk recipe!