Mushroom and Kale Frittata Sandwich {Gluten Free, Dairy Free}


Lately I’ve been all about eggs.  

Fried eggs, scrambled eggs, omelets, omelet muffins and even frittatas.   I love eggs in the morning, eggs in the evening and eggs after a long run.  I like eggs with my sweet potatoes, eggs with my home fries and of course, eggs with my gluten free bread. 

It wasn’t until recently that I got back into the gluten free bread though.  You see, I’ve been mostly on a sweet potato kick until a shipment of Canyon Bakehouse Heritage Style Bread arrived at my house.  When I opened the box I was surprised to find quite a #wideloaf….hehe, get it? 

Anyway, I was immediately inspired to whip up some fried eggs to enjoy with it.  As I was eating the eggs and toasted bread, I folded it into a sandwich.  

My daughter observed this and exclaimed “I want eggs and bread too but you HAVE to make it like a sandwich”.  She’s never requested an egg sandwich before and that’s when it occurred to me that the other gluten free breads I usually buy aren’t BIG enough to make one.  

So I did.  And she ate it ALL.  Her request also inspired me to take the whole egg and bread thing to the next level and make a Frittata Sandwich! 

Gluten Free and Dairy Free Mushroom and Kale Frittata Recipe. Perfect allergy friendly way to refuel after a run or workout.

Yup, all the best things about breakfast in one wide loaf masterpiece.

Clearly, you can make your frittata anyway you please but I included all my favorite veggies and some grass fed shaved beef in mine. 

frittata sandwich copy

Actually, if I have to be honest, my frittata filling is really leftover stir fry but it worked out perfectly.  

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It was everything I would have included in my dream frittata anyway; kale, mushrooms, onions and shaved beef mixed in with the goodness of eggs and nestled in between these gluten free, dairy free, nut free and ironically egg free slices of Heritage Style bread. 

YUM!

frittata sandwich 6

frittata sandwich

frittata sandwich 7

GLUTEN FREE FRITTATA SANDWICH


RECIPE 

Ingredients: 

Directions: 

  1. Preheat oven to 400 degrees. 
  2. Heat cast iron skillet over medium heat.  Add in cooking oil and onions and sauté for approximately five minutes or until softened.  
  3. Next add in mushrooms and sauté until softened.  Add in shaved beef and sauté until browned. 
  4. Add in kale and sauté until wilted. 
  5. Whisk milk in with eggs and sea salt then pour in skillet.  Stir, making sure everything is mixed together and then transfer to the oven. 
  6. Cook for 10 to 15 minutes or until knife runs cleanly through. 
  7. Serve slices of frittata sandwiched between slices of Canyon Bakehouse Heritage Style Bread.


 

Welcome back to our weekly Foodie Friday link up! I’m linking up with Farrah from Fairyburger and Esther from Chocolate Runner Girl. Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well!

You might also like:  Foodie Friday: Tropical Coconut Mango Chia Pudding
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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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