This is the third of six gluten-free recipes from Alex Thomopoulos of Gluten-Free
with Alex T. Focusing on comfort foods of home, Alex shows us how to make a
Southwestern special – completely gluten free! Check out her Gluten-Free
Sweet Potato Gnocci, Chocolate Chip Cookies and our Interview with Alex!
Drawing from her training as a private chef and her personal experiences living with celiac disease, Alex serves up an array of gluten-free dishes and provides easy-to-follow tutorials that you can watch from the comfort of your own kitchen! Best of all, she’ll keep you smiling, as she incorporates her her background in stand-up comedy into every video and blog post. For more delectable recipes (and laughs!) visit her blog, Against The Grain, and her hit web series, Gluten Free With Alex T on the food-centric YouTube channel HUNGRY.
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Southwestern Chilaquile Frittata
2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
1 zucchini, thinly sliced into rounds
1 cup corn tortilla chips, lightly crushed
1 dozen eggs
1 tablespoon water
1/4 cup Wholly Salsa Medium dip, plus extra to serve
1/2 cup manchego cheese, shredded
Kosher salt and ground black pepper, to taste
3 scallions, chopped, to serve
Wholly Guacamole Homestyle dip, to serve
Sour cream, to serve
Preheat oven to 350F.
Preheat a 9-inch cast-iron skillet or other ovenproof skillet over medium
heat. Add olive oil and swirl to coat the surface of the pan. Add onions,
season with salt and pepper and cook until soft and golden brown. Add
the zucchini and tortilla chips and cook another 2 minutes until both have
softened. Remove from heat.
In a large bowl whisk together eggs, water, Wholly Salsa Medium
dip, salt and pepper. Pour egg mixture into the skillet and stir to evenly
distribute the vegetables and tortilla chips. Sprinkle the manchego cheese
over the egg mixture and place in oven to bake for 25-30 minutes, or until
the eggs set, the frittata puffs and turns golden brown. Remove from the
oven, slice and serve with scallions, Wholly Guacamole Homestyle dip,
Wholly Salsa Medium dip and sour cream on the side.
Serves 6-8
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Natalie Duggan is a Junior at Emory University in Atlanta, GA, pursuing a dual degree in Global Health and Journalism. Since her Celiac Disease diagnosis in 2011, she has enjoyed recipe development and helping others navigate the gluten-free lifestyle. Check out her photography portfolio on Flickr and her gluten-free pins on Pinterest.
