Breakfast is an important meal for me, but I don’t like to spend much time preparing it. That’s why when I find an easy healthy breakfast, I really like it.
This gluten-free recipe is one of the recent healthy breakfast ideas I have found that is also dairy-free, nut-free and paleo.
”Power greens” might be what you’d call a combination of several of those leafy antioxidant-, fiber- and vitamin-rich “powerhouse veggies” like kale, spinach, chard, beet greens and the like.
A combination of them makes a wonderful salad, and they add a variety of textures and flavor to a stir-fry. They also “wilt” deliciously to be folded into an omelet…so in this recipe they become part of a “power greens omelet.”
This recipe came about one evening as I was looking for something I could do with eggs and the growing seasonal abundance of vegetables in my refrigerator. I put them all together and, voilà, hybrid frittata on steroids!
At first I was considering a neat, organized frittata, which is a seasoned mixture of beaten eggs with sautéed vegetables added, cooked slowly in a skillet without stirring and then turned as a whole at the end… similar to what you might do with an omelet.
But, what I had in mind was much more than that. I wanted a skillet heaped with scrambled eggs, which are cooked differently than frittatas. I wanted it vibrantly alive because of the scrumptious, savory sautéed veggies in it. And, I had absolutely the right idea… it was delicious!
It’s really hard to keep making lunches and snacks that are interesting even under the best of circumstances.
Plus, the vending machines at work or school have a siren song that almost always sounds better than a lunchbox’s boring old tune.
When the need to be gluten-free is added, lunches can seem even more challenging.