In an attempt to find some headache and allergy relief, Matt has decided to try cutting gluten out of his diet. He's on week 4 of his gluten-free adventure, and I wish I had more amazing results to report. Unfortunately, he hasn't seen any remarkable improvement – but he's committed to 6 weeks before jumping ship.
Meanwhile, I've been making slight adjustments to my cooking to accomodate his gluten-free needs. Here's a recipe I modified to used ingredients I had on hand as well as to cut out the gluten (the original recipe had called for cubed bread, which I simpy omitted). I wasn't sure if it would turn out okay without the bread, but it was delicious!!
Gluten-Free Spinach Strata
1 tsp olive oil
1 tsp dijon mustard
1 garlic clove, chopped or minced
8 large eggs
3/4 tsp salt
1/4 tsp black pepper
4 cups baby spinach
4 oz feta cheese, crumbled
– Preheat oven to 350
– In medium bowl, combine olive oil through pepper. Whisk until well blended.
– Lightly grease a glass pie dish or casserole dish. Arrange spinach leaves on bottom of dish, then sprinkle cheese on top.
– Pour the egg mixture over the top and then bake in preheated oven for 35-40 minutes or until eggs have set.
– Our whole family thought this was delicious as-is, but I'd also love to try it with some crispy chopped bacon mixed in, or some tomato slices on top!