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.
This eye-appealing omelet is topped with bacon and filled with an avocado and black bean combination that’s full of different textures and flavors. It’s easy enough to cook for breakfast, but it would be ideal also for a lunch or even dinner. Most of the time when I cook an omelet for my family, they ask for cheese in it, but no one missed it in this one.
Not only is this nutrient- and protein-packed dish gluten-free, it’s also dairy-free.
The avocado and black bean filling is more like a salad around which the omelet is wrapped. It isn’t the kind of filling that cooks in the omelet. Neither is the bacon cooked in the omelet. I added it as a topper. However, if you want, you can add optional ingredients such as cheese or diced ham while cooking the eggs, although I didn’t add either of these this time.
A good chicken salad is an easy, economical staple on the menu any time of year, and it’s easy to make gluten-free. It can be any way you like it…a simple salad, a sandwich or even a quick dinner.
Chicken salad also can easily be dressed up to make elegant tea sandwiches, hearty submarine sandwiches or tempting dinner salads. Sadly, this one didn’t last as long as I had hoped it would.
In my family’s opinion, this is one of the best sandwiches there is… Period!
It’s a great meal for a gluten-free diet. It’s also not too hard to make several for a mixed group of gluten-free and gluten-y people since each person can have their own choice of bread on their own plate. You can put one of these sandwiches together in 10 minutes or less for a quick and easy meal.
This winter we’ve been adding more color and flavor to our meals by making our own soups, just like this Yellow Split Pea Soup. It’s so attractive with its yellow color, especially with some fresh parsley to top it.
Some recipes include a ham bone with split peas, but I think yellow split peas have enough flavor on their own that a good stock is sufficient to make a satisfying soup. In the slow cooker, with your favorite stock, this makes a filling dish, suitable for lunch or a light supper. This could easily be vegetarian or vegan by using your favorite vegetable stock.