Thursday, November 4, 2010

GLUTEN FREE VEGETARIAN BRUNCH FRITTATA

This brunch plate contains The Ugly Frittata, looking perhaps a bit neater than usual, since it was not flipped or folded, but simply sprinkled with gruyere and served in wedges. At the side are slices of whole grain italian bread, this time coated with poppy seeds (starting to become my number one bread seed) rather than sesame.

This was an fast brunch dish for five. A large pan, with heat kept medium low throughout the whole process, diced onions and peppers sauteed in olive oil until soft, sprinkled with smoked Spanish paprika, oregano, salt and pepper, then topped with beaten egg whites (2 or 3 per person), covered till firm, and for the last minute or two, cooked covered with cheese sprinkled over it.

Almost effortless and easily expandable to accommodate however many are visiting for a late morning get-together, this needs only a green salad and fruit for dessert to complete it. Less time cooking. More time with friends!

PS: If you want to make the frittata, but not the bread, you can buy it here, at my online bakeshop, GlutenfreefromNYC. Freezes wonderfully!

2 comments:

Karal said...

hey there! could you check the link for "whole grain italian bread"? it's not going anywhere and i'd love to see that. thanks!

G.F.Veg said...

thanks for the heads up!

(link is fixed now)