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!
At this time of year the kitchen gardens around here are beginning to produce loads of green beans and peppers… Absolutely delicious… if you put what you got at the market together with the right stuff! I combined those veggies with some onion and garlic to cook this simple dish.
We had it as an appetizer, but it could just as easily have been the main dish if I’d doubled the recipe. This gluten-free recipe is quick and easy, a 30 minute meal or less.
Whether this gluten-free frittata variation with all its veggies is served for breakfast, lunch, appetizer or dinner, my family really likes this… In fact, even my wonderful, grumpy bear, Al, asked for more!
Voilà Hybrid Frittata on Steroids!
- ½ Cup Red, Yellow and Green Peppers, sliced
- ¼ Cup Onion, sliced
- 1 Clove Garlic, minced
- 1 Tablespoon Oil or Butter
- 1 Cup Cooked Green Beans
- 4 Large Eggs
- Salt and Pepper, to taste
- ¼ Teaspoon Thyme or Rosemary, crushed or ground, to taste
- 2 Tablespoons Water
- Fresh Lemon
Cook the green beans and set aside (or use leftovers).
Cut the peppers, onion and veggies in narrow strips about an inch or two long. Mince the garlic.
Heat the oil or butter in a skillet over medium heat, and sauté the peppers and onion until the onion begins to soften and become transparent. Stir them often and don’t cook too fast.
Add the garlic to the pan during the last couple of minutes that the onion needs to cook.
Meanwhile, combine the eggs, seasonings and water in a mixing bowl. Whisk to mix well. Stir in the green beans.
Pour the egg mixture into the pan. Cook over medium heat, stirring lightly from time to time, until the eggs are cooked.
Serve with a squeeze of fresh lemon.
For an appetizer, 4 eggs will serve 4.
For a main dish, 4 eggs will serve 2.
You can find this delicious recipe and lots more by going to:
Miz Helen’s Country Cottage Full Plate Thursday
Vegetarian Mamma’s Gluten-Free Fridays
Rattlebridge Farm’s Foodie Friday
Home Maid Simple’s Foodie Friday
Simple Living and Eating’s Foodie Friday
Hungry Harp’s Get Him Fed Fridays
Natasha in Oz’s Say G’day Saturday Linky Party
Homegrown & Healthy’s Mostly Homemade Mondays
Table for Seven’s Share Your Stuff Tuesdays
The Gluten-Free Homemaker’s Gluten-Free Wednesdays
Gluten-Free Easily’s Gluten-Free Wednesdays
Lynn’s Kitchen Adventures’ Gluten-Free Wednesdays
Tessa, The Domestic Diva’s Allergy Friendly Wednesdays
Katherine’s Corner’s Thursday Favorite Things
You might also be interested in these healthy breakfast or breakfast for dinner ideas: