The Gluten-Free Homemaker

(another variation of the recipe)

I looked at the clock. It was 5:30 p.m., and I knew I didn’t have time to fix the dinner I had planned. I hadn’t even thawed the meat.  Tomorrow is shopping day, so I didn’t have any fresh meat in the refrigerator. I did bake a loaf of gluten-free sorghum bread earlier in the day, but I needed something to go with it. I put on my creative thinking cap, pulled some odds and ends vegetables out of the frig and came up with this:

That’s right. Veggies on eggs. Here are a few comments that came from the family:

• Oh, that will make a nice picture.
• I never would have thought of serving asparagus with eggs, but it’s good.
• Scrambled eggs go well with anything.
• This is good.

The Recipe:
I chopped up and sautéed in butter: asparagus, orange pepper, leeks, and green onions. I set the veggies aside and scrambled the eggs in the same skillet. I made two eggs per person and added seasoned salt. I then spread the eggs out on a platter and topped them with the veggies. I served it with the fresh bread which everyone loves.

There was one more comment that came from the table as I finished off a few stray veggies, “Mom just took a leek.” Sigh. Smile. Life with four guys. You gotta laugh.

Although it’s not time for What’s for Dinner Wednesday, I wanted to tell you about tonight’s dinner. I also wanted to participate in the. If you haven’t visited Erin’s blog, she has lots of great inexpensive dinner ideas. She also has a child who eats gluten free.

For more great recipes, visit  Slightly Indulgent Tuesday, $5 Dinner Challenge, and Ultimate Recipe Swap.

Labels: egg, main dish recipes, what's for dinner