Gluten Free Panzanella Frittata
September 26th, 2012Blog, Breakfast or Anytime, Episodes, Frittatas, Main Dishes, Recipes, VegetarianDiscover Gluten Freedom 2 Comments

This is a great twist on two dishes.  My ratio was 2 eggs per slice of bread.  I say it correct once then snafu’d it later 😉      

I love broccoli and mushrooms together in almost anything, this is a great personal size frittata. PrintBroccoli and Mushroom Personal Frittatas Ingredients2 Tablespoons oil or butter 1 lb mushrooms, thinly sliced 2 cups broccoli florets, steamed 2 Tablespoons olive oil 6 oz swiss cheese grated 9 eggs 1/4 cup milk of choice or water salt […]

I really like the combination of sauteed mushrooms, thyme and eggs.  It can be so light, but so rich at the same time. PrintMushroom Frittata Ingredients1 tablespoons extra-virgin olive oil, 2 turns of the pan 1 1/2 cups mushrooms, I love baby bellas 1 teaspoons chopped fresh thyme leaves, or about 1/2 teaspoon dry. salt […]

Mini Frittatas

These Mini Frittatas seem to be in my fridge and freezer all the time, for a quick warm up.  I have even made them ahead, froze them in the pan (uncooked) and stored them in a freezer bag.  Then the day I needed fresh ones, all I had to do was but them back in […]

PrintZucchini Frittata Ingredients1 cup chopped onion 2 cups shredded zucchini 2 teaspoons cooking oil 6 eggs, beaten Salt and Pepper 2 cups shredded Swiss cheese InstructionsPreheat oven to 400 degrees. In an ovenproof skillet over medium heat, saute onion and zucchini in oil for 2-3 minutes. Pour eggs over top; sprinkle with salt and pepper. […]

PrintBasic Veggie Frittata Ingredients3 c of chopped, sauted or steamed vegetables (your choice) 1 T Oil if desired. 3 eggs beaten 3 egg whites beaten 2-3 T of feta or Parmesan cheese, or a DF Substitute salt and pepper InstructionsPreheat oven to 400 degrees. Place 3 cups of sauteed vegetables to large nonstick (with ovenproof […]

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