Zatarain’s Gluten-Free Dulac Dirty Rice Mini Frittatas

I am always delighted to be asked by the National Foundation for Celiac Awareness to do recipe testing and so this weekend I had the honor of testing Zatarains Dulac Dirty Rice Mini Frittatas recipe.  Zatarains currently offers nineteen gluten-free products, allowing you to jazz up your gluten-free dishes!  Zatarains is giving away a prize pack – Enter for your chance to win here!

Here is the original recipe for Zatarains Dulac Dirty Rice Mini Frittatas, which is perfect for breakfast on the go and if your having a mid-size group over for brunch.  I decided to actually double up this recipe to make frittatas and popovers so I had breakfast for the upcoming work week.  Here are the steps I took to prepare both:

Gluten-Free Dulac Dirty Rice Mini Frittatas
Makes 12 (2 mini frittata) servings.
Prep Time: 20 minutes
Cook Time: 45 minutes
 
1 1/2 pound gluten-free bulk pork sausage (I used sweet Italian saugage purchased from Whole Foods Market to kick up the flavor profile a notch)
1 family size package ZATARAIN’S® Dirty Rice Mix, Original
16 eggs, lightly beaten
1 cup milk
1 cup thinly sliced green onions
1 each chopped red and yellow bell pepper

 

Directions

1).  Cook and stir sausage in large skillet on medium-high heat until browned.  Drain fat and set aside in a large mixing bowl. Pork sausage tends to be fatty so make sure you drain off all fat before setting aside in mixing bowl.

2).  Prepare Rice Mix as directed on package.

3).  Preheat oven to 350°F. Spray 2 (12-cup) muffin tins generously with  nostick cooking spray (I didn’t use enough on my 1st batch so they stuck to the pan). I used a mini quiche pan for the frittatas (available at most kitchen specialty stores).  Set aside.

4).  Mix eggs and milk in large bowl until well blended.

5).  Add onions, bell peppers and rice to pork; mix well.

6).  Place one (1) spoon full of the rice mixture for each frittata .  For popovers use two (2) spoon fulls of mixture.

7).  Pour egg mixture evenly into each cup.

8).  Bake 20 minutes or until eggs are set. Run small knife or spatula around each cup to loosen frittatas/popovers. Let stand 5 minutes before serving.

Special Note:  
For popovers I added a chunk of gouda cheese which I dropped into the popover pan just before placing into the oven. Additionally these are larger in volume so they will take longer to bake.  Popovers took about 25 minutes.  Just keep a careful eye on them, testing them with a toothpick to ensure they’ve cooked all the way through.
 

Both the frittatas and popovers were very easy to make and came out with a luscious southern flavor from the pork and seasoning of the Dulac Dirty Rice mix, with bell peppers lending crunch to this savory delight.  As I stated earlier in the post, I had planned on taking the frittatas as my breakfast this week, but they were so tasty my family eat them up by Tuesday evening!  As for the popovers, I took them into work in a cupcake box and placed them in our shared kitchen with some discerning eaters, labeled “Dulac Dirty Rice Popovers with Gouda” – They were gone before lunch!  Clearly Zatarains “spiced up” this gluten-free recipe just right!

 
 

 

 

 

 

 

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