Community Cookbook
Being dairy-, egg- and gluten-free means going out to brunch is a rather frustrating affair. But that doesn't mean I don't miss all those yummy brunch classics! Perhaps most of all I've missed the breakfast skillets -- veges, usually under a sea of cheese or runny egg. Here's my alternative -- and I think even better -- version.
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Ingredients:
1 lb small yellow potatoes, scrubbed & quartered
8 oz maple-brined and cured, slab bacon, cut into 1/4" cubes
1 head broccoli (florets only)
1/2 red onion (cut along the vertical axis), chopped into 1/2" wedges
1 small zucchini, cut into 1/2" chunks
1 Tbsp olive oil
Sea salt and freshly-ground black pepper, to taste
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Instructions:
Preheat oven to 350 degrees.
Meanwhile, warm oil in large, cast iron skillet over medium heat. Add bacon and saute until lightly browned. Add onions and potatoes and turn to coat thoroughly with the oil, sauteing until lightly brown on all sides.
Add broccoli and zucchini and stir to coat with the oil. Season to taste with the salt and pepper and then bake until the potatoes are easily pierced with a fork (about 1 hour). - Serves: 4
- Cuisine: American (general)
- Cooking method: Bake
- Special ingredients: no dried / ground spices, no meat / poultry, no alcohol, no grains
- Just right for...: Great for kids, Crowds/parties, Comfort food
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 15-30 minutes
- Total time (inc active/prep): 60-90 minutes
Published in
Breakfast & Brunch
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