A Gluten-Free Holiday is being hosted this week over at Diet, Dessert, and Dogs by Ricki Heller, and the theme is Holiday Breakfast and Brunch. Ricki is giving away a copy of her book, Sweet Freedom, and a copy of Gluten-Free and Vegan Holidays by Jennifer Katzinger, so be sure and head over there to check out the party!
Christmas is a time filled with lots of indulgences. Lots of cookies, tons of candy, and ever-so-special baked treats that make the season bright. Breakfasts are no exception, and I would be lying if I said I wasn’t fond of a Christmas stollen, donuts, or a coffee cake. But overindulgence in these treats, I’ve learned, comes at a price – my still-sensitive system still can’t handle a ton of sweets and grains, even gluten-free ones. So I pick and choose when and what I’m going to enjoy, even on the holidays. But that doesn’t mean that there isn’t room for “special” meals – far from it! Special, in my mind, means something that’s a departure from the everyday (in a good way), and that doesn’t always have to equate to extra sugar. In fact, for breakfast, I know I prefer a protein-and-veggie-filled meal to a carb-heavy one.
Hence the reason for this frittata. It comes together relatively quickly. Of course, the most important part? It’s tasty, in a light and fresh sort of way. Yes, there is some bacon involved (which also ups the “special” factor a bit), but it’s definitely nowhere near as heavy as most baked egg dishes, which are full of cream and cheese. The bacon and sun-dried tomatoes are pleasant components here, providing some depth of flavor without being overwhelming. This frittata is a delicious way to start a special day, and is light enough to leave room for a bit of other Christmas breakfast goodies, such as those being shared over at Diet, Dessert and Dogs this week!
Zucchini and Sun-dried Tomato Frittata
2 slices bacon, cut in half to fit skillet
1/4 c thinly sliced onion
1 large zucchini, thinly sliced (I used a mandoline)
3 T sun-dried tomatoes (I used my dehydrated “tomato candy“)
1/4 c roughly chopped flat-leaf parsley
3 eggs, whisked
Salt and pepper to taste
Preheat the oven to 400 degrees. Heat a small 8-inch oven-proof skillet over medium heat and fry bacon until crisp, about 5-8 minutes. Remove bacon, leaving the grease in the pan. Once bacon is cool enough to touch, crumble. Add the onion to the pan and saute for 2 minutes, then add the zucchini. Saute until just tender and brown in a few spots, then add the sun-dried tomatoes, parsley, and crumbled bacon. Toss together a bit, and remove from heat. Add the whisked eggs and season with salt and pepper. Stir the vegetables and bacon together with the eggs a bit to incorporate everything evenly. Place the skillet in the oven and bake for 10 minutes or until eggs are set in the center. Remove from oven, and place a plate upside-down over the skillet. Holding the bottom of the plate with one hand, and the handle of the skillet with the other, flip the pan and plate together so that the plate is now at the bottom and the skillet upside-down on top. The frittata should come free from the skillet and lay on the plate. Cut into wedges and serve.
Makes enough for 2 as part of a breakfast or brunch. Can be doubled – just bake in a larger skillet, perhaps for a few extra minutes.
This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.