I had the morning free this past Friday, and so I wanted to treat myself to a special breakfast. I was really in the mood for an omelet, but I’ve never had success making one in the past. There’s something about the flip that I can’t master. So I went another route.
Gluten Free Vegetable Frittata – sounds fancy but it’s super easy!
I started by sautéing 1/2 cup sliced mushrooms in two tablespoons of butter. Once they started to brown, I added in 1/4 cup diced onion, 1/4 cup chopped broccoli florets, and 1/2 cup cherry tomatoes – quartered. I let the veggies sauté and the flavors meld for about 10-12 minutes.
In a bowl, I whisked seven eggs and added in 1/4 cup mozzarella cheese. Then I poured this on top of the veggie sauté and mixed to combine. I continued to cook on the stove top over medium heat until the bottom and sides of the frittata had set. Then I studded the top of the eggs with 1/4 cup feta cheese and popped into the oven, which was set on Broil – High.
I broiled the top for 3 minutes, until the top was set and starting to brown.
Once out of the oven I sprinkled the top with two pieces of bacon – crumbled.
Served with super soft butter lettuce:
This would make a really yummy brunch dish and BONUS POINTS: it microwaved beautifully the next day at work.
I have every intention of making this dish again this Saturday and living off it all weekend!
Happy Monday friends! We’re enjoying cooler temps here in NC, and I couldn’t be happier about it! I actually had to put on my fleece PJ pants this morning!