Sunday should not be a day filled with homework but if it must be, starting the day off with a delicious gluten-free brunch is a must. Lately I am on a frittata kick. I love scrambled eggs and omelets but I hate when they are runny. Frittatas are an easy way to make a beautiful gluten-free brunch sans runny eggs.
Lightly spray an oven-safe skillet with olive oil. Slice up your favorite veggies – mushrooms, tomatoes, green onions and saute them for 5 minutes in the skillet. Turn on your broil. Scramble 6 eggs and pour them into the pan over the veggies. Add 1/4 cup of cheddar cheese and cook until the egg have slightly set, about 3 minutes. Place pan under the broiler of your oven and cook for 4 minutes. Keep close attention to the frittata making sure that it doesn’t burn. The frittata will puff up and brown all over. Remove from the oven and serve with salt, pepper, and red hot if desired.
Every Sunday brunch should be accompanied by a warm bread. Gluten-free brunches are no exception. I particularly love Foods by George’s Gluten-free English Muffins. They are hearty english muffins that slice easily without crumbling and are delicious. They go perfectly with a frittata, spread with a nice raspberry preserve. Don’t forget the coffee!
What is your favorite gluten-free Sunday Brunch ritual?
