SERVES 10 to 12 There may be no easier way to please a breakfast crowd than with this fluffy, decadent gluten free frittata by one of our favorite food friends Olivia Mack Anderson. The full recipe calls for a half-size sheet pan (i.e. a rimmed, 13 by 18-inch baking sheet), but you can easily halve the recipe and use a 9 by 13-inch pan or baking dish. Make this vegetarian by omitting the bacon and adding other veggies, such as caramelized onions or cooked and squeezed-dry chopped spinach.
10 ounces shiitake mushrooms, tough stems removed
2 leeks, white and light green parts only, cleaned and sliced
1 yellow onion, diced
6 slices thick-cut bacon, chopped
3 tablespoons olive oil
24 large eggs
1 cup heavy whipping cream
2 tablespoons fresh flat-leaf parsley, finely chopped
2 teaspoons kosher salt
Freshly ground pepper
1 tablespoon unsalted butter, melted
1-1/2 cups shredded Gruyère cheese or cheddar cheese
Preheat the oven to 425°F. Line an 18 by 13-inch half sheet pan with parchment paper.
Slice the mushrooms. In a large bowl, toss together the mushrooms, leeks, onion, bacon, and olive oil. Distribute the mixture in one single layer on the prepared pan. Bake until the vegetables are tender and the bacon is crisp, about 30 minutes. Remove the pan from the oven.
Lower the heat to 350°F. In a blender, working in batches if necessary, add the eggs, cream, parsley, salt, and a few grinds of pepper and blend until bubbly.
Generously brush the melted butter onto the edges and corners of the pan that are not covered by parchment paper. Sprinkle the cheese over the roasted vegetables, then gently pour the egg mixture on top, spreading it evenly with a spoon.
Bake until the eggs are set but still moist, 20 to 25 minutes. Let rest for 5 minutes, then slice and serve.
Photography Chelsea McNamara