Mouthwatering Gluten-Free American Breakfast Skillet – A Sensory Feast!

Allergens

Eggs

Ingredients

• 2 gluten
• free corn tortillas, halved and then cut into quarters
• 1 cup black beans, cooked
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/4 cup diced onion
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 2 large eggs
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. In a non stick skillet, heat the olive oil over medium heat. Add the red bell pepper, green bell pepper, and onion sauté until tender, about 3 4 minutes. Season with salt and pepper to taste.
2. Add the cooked black beans to the skillet, stirring to combine with the vegetables. Cook for an additional 2 minutes, allowing the flavors to meld together.
3. Place the gluten free corn tortilla pieces on top of the bean mixture in the skillet, ensuring they're evenly distributed. Allow them to cook for about 1 minute, until slightly crispy.
4. Carefully crack the eggs into a small bowl and gently slide them onto the skillet, over the corn tortillas and bean mixture. Season the eggs with salt and pepper.
5. Sprinkle the shredded cheddar cheese evenly over the eggs and continue to cook until the egg whites are set and the yolks reach your desired level of doneness.
6. Garnish with chopped fresh cilantro, and serve immediately with a warm gluten free tortilla on the side.

Chef’s Insight

The combination of textures and flavors in this gluten-free American breakfast skillet creates a satisfying culinary journey for your taste buds.

Notes

Customize this dish to your liking by adding additional vegetables or protein.