Gluten-Free Egyptian Fete Brunch: A Scrumptious Taste of the Nile

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 6 large free
• range eggs
• 1 cup gluten
• free pita chips, crushed
• 2 cups baby spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and halved
• 1 small red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the eggs. Add the spinach, red onion, cherry tomatoes, dill, parsley, cumin, paprika, salt, and black pepper. Mix well.
3. In a 9 inch baking dish, arrange a layer of crushed gluten free pita chips, followed by half of the feta cheese and Kalamata olives. Pour the egg mixture over the pita chips and cheese. Top with the remaining feta and olives.
4. Drizzle olive oil evenly over the surface of the dish. Bake for 30 35 minutes, or until set and golden brown. Allow to cool slightly before serving.

Chef’s Insight

The combination of flavors in this gluten-free Egyptian Fete Brunch is inspired by the rich culinary traditions of Egypt, where family and friends gather to share meals and stories. This recipe is designed to evoke that same sense of warmth and togetherness.

Notes

For a vegetarian option, omit the feta cheese and replace with vegan cheese.