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Feature GF Bloggers-Tell All Tuesday!!!

Brian of has graced us with this delicious, gluten free dish. Please enjoy and take a moment to visit Brian!

Gluten-Free, Dairy-Free Broccoli Cheddar Frittata

Breakfast is such an interesting meal for gluten-free eaters. There are a large number of naturally gluten-free foods that are immensely popular for breakfast – eggs, bacon, sausage, hash browns, fruit, and some cereals. So, there is no shortage of breakfast foods for us to eat, yet somehow it seems easy to get stuck in a rut of eating the same foods over and over, day after day.

I have been experimenting with a variety of different egg dishes lately. They are so versatile; you can make something as simple as scrambled eggs or as complicated as a multi-ingredient frittata. There are a number of different ways to cook the eggs, such as poaching, frying, baking, and microwaving (ew!). I usually stick to scrambled eggs with a random vegetable thrown in, but that is only exciting for so long until I need to make something new. Hopefully this recipe will be helpful to people who were in the same predicament as me, which was a lack of tasty gluten-free (and dairy-free) breakfast ideas.

The Recipe

Here is what you are going to need:

8 large eggs
2 tablespoons water
2 teaspoons olive oil
2 cups chopped broccoli
1 small diced carrot
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup shredded Daiya Cheddar “cheese”

1. Pour the egg whites from 4 of the eggs (getting rid of the yolks) into a large mixing bowl. Add in the remaining 4 whole eggs and the 2 tablespoons of water and whisk together well.
2. Heat the olive oil on medium heat in a medium ovenproof nonstick skillet. Once the oil is warm, add in the broccoli, carrot salt, and pepper. Cook until the broccoli and carrot are nice and tender – about 4-5 minutes.
3. Pour the egg mixture into the skillet, covering the vegetables. Reduce the heat to medium-low and cover.
4. Cook the egg mixture for 8-10 minutes until the edges have set, and the middle is still somewhat liquid. Sprinkle the Daiya cheddar evenly on it.
5. Preheat your broiler. Place the skillet about 2 inches away from the heat. Leave it for about 2 minutes, until the surface is set and a golden brown.
6. Cut the frittata into 8 wedges. Serve and enjoy!

The end result was a fantastic gluten-free, dairy-free broccoli cheddar frittata. This was my first time delving into the world of frittatas, and I can safely say I will soon be returning. There are so many different ingredients you could add to it to mix things up – asparagus, mushrooms, and spinach are some of the first vegetables that come to mind. Chicken sausage and bacon would be amazing as well. If you find yourself in a cooking rut, consider making this frittata as a nice change of pace from the normal breakfast dishes.

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