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!
1 comment - What do you think?
Posted by Pat Yarbrough - August 7, 2014 at 5:09 pm
Categories: 30 Minute Meals - Quick and Easy, American, Appetizers and Snacks, Breakfast Menu, Casein-free, Corn-free, Dairy-free, Frugal, Gluten-Free, Lactose-Free, Low-Carb, Lunch Menu, Meatless, Nut-free, Refined Sugar-free, Soy-free, Vegetarian, Wheat-free, Whole Foods Tags: breakfast for dinner, frittata, gluten-free frittata, gluten-free recipe, gluten-free recipes, healthy breakfast