Monday, October 3, 2011

You say tomatuh, I say frittata

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.

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Gluten Free Vegetable Frittata – sounds fancy but it’s super easy!

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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.

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Once out of the oven I sprinkled the top with two pieces of bacon – crumbled.

Served with super soft butter lettuce:

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This would make a really yummy brunch dish and BONUS POINTS: it microwaved beautifully the next day at work.

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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!