My Favourite Omelette (Gluten & Dairy Free)

Hello everyone

I’m doing my usual Sunday morning routine of preparing my blog posts for the week ahead.  My parents were supposed to be coming for dinner today but they have been stuck at home with an unexpected snow blizzard.  For once I was actually prepared for them visiting, the house was tidy and I have a huge apple crumble cheesecake in the fridge.  Funny enough while I am typing this they have phoned to say the snow gone away as quickly as it came and the visit is back on.  The lure of the cheesecake made it a done deal.

I’ll get the cheesecake photographed and typed up to share with you guys next week but back to today’s recipe.  I’m a big fan of eggs for breakfast and my friend makes the best stuffed omelettes ever.  This one is packed full of spinach, roast tomatoes and little pieces of chorizo. The omelette is then folded shut, topped with some dairy free cheese and popped under the grill until the cheese bubbles.  It is a great way to use up bits and pieces that are in the fridge.

Enjoy!

Fx

My Favourite Omelette (Gluten & Dairy Free)

My Favourite Omelette (Gluten & Dairy Free)

Makes 1 large omelette

Ingredients

  • 4 eggs
  • 3 tablespoons dairy free milk
  • large handful of spinach
  • 4 cherry tomatoes, quartered
  • 1 tablespoon diced chorizo
  • 2 tablespoons dairy free cheese
  • 2 fresh basil leaves, torn
  • salt and pepper, for seasoning

Directions

  1. Whisk the eggs, dairy free milk and seasoning together
  2. Add the chorizo and tomatoes into a small pan with a drizzle of oil and sauté for 5 minutes
  3. Remove a third of the mix and set aside
  4. Add in the spinach and cook for a minute then set aside
  5. Place a drizzle of olive oil in a large shallow pan over a medium heat
  6. Also heat the grill to medium
  7. Pour the egg mixture into the pan and cook for a couple of minutes
  8. Place the omelette under the grill until the top is lightly brown
  9. Remove from the grill and place the spinach mix down the middle of the omelette
  10. Top with half the dairy free cheese and fold both sides over so the omelette is closed
  11. Top with the chorizo and tomatoes you set aside earlier and the rest of the dairy free cheese
  12. Put back under the grill for another couple of minutes
  13. Serve topped with the torn basil

Gluten and Dairy Free Peanut Butter Chocolate Porridge

Serves 1

Ingredients

  • 50g gluten free porridge oats
  • 350ml water or dairy free milk
  • 1 teaspoon honey/maple syrup
  • 1 teaspoon peanut butter
  • 2 squares of dairy free dark chocolate

Method

  1. Mix the oats, milk or water and honey/maple syrup in a small saucepan
  2. Bring to the boil and simmer for 4-5 minutes
  3. Top with the peanut butter and dairy free chocolate, swirl with a spoon for a marbled effect

 

Gluten and Dairy Free Lemon & Poppyseed Blueberry Parfaits

Serves 1

Ingredients

  • 170g dairy free natural yoghurt
  • Zest of one lemon
  • 1 teaspoon poppyseeds
  • 1 teaspoon dairy free lemon curd
  • 2 tablespoons gluten free granola
  • 2 tablespoons blueberries

Directions

  1. Stir together the dairy free natural yoghurt, lemon zest and poppyseeds
  2. Pour into a bowl or mason jar
  3. Top with the lemon curd, granola and blueberries

Gluten Free Vegan Banana Pancakes

Makes 6 pancakes

Ingredients

  • 1 medium sized banana, mashed
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 110g gluten free self-raising flour
  • 210ml dairy free milk
  • maple syrup for topping, optional

Directions

  1. Stir together the mashed banana, lemon juice, cinnamon and olive oil
  2. Add in the flour and then whisk in the milk
  3. Heat a large shallow pan with a drizzle of oil over a medium heat
  4. Make six pancakes from the batter and cook for a couple of minutes on each side
  5. Serve topped with the maple syrup

Gluten and Dairy Free Caramel Apple Waffles

Serves 2

Ingredients

For the waffles:

  • 100g gluten free self raising flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon caster sugar
  • 1 egg
  • 120ml dairy free milk

For the apples:

  • 2 apples, cored and cut into thin wedges
  • 15g dairy free spread
  • 1 teaspoon ground cinnamon
  • 2 teaspoons brown sugar

Directions

  1. Stir together the flour, cinnamon and sugar in a large bowl
  2. Whisk in the egg and milk until you have a smooth batter
  3. Heat up the waffle iron
  4. Cook for 5 minutes or until golden brown
  5. Place the apples, dairy free spread, cinnamon and brown sugar into a shallow pan over a medium heat
  6. Cook for about 5 minutes or until the apples are soft
  7. Serve on top of the waffles

Gluten and Dairy Free Egg-In-The-Hole Pizza Bagels

Serves 2

Ingredients

  • 2 gluten free bagels
  • 4 eggs
  • 4 tablespoons passata
  • 1 garlic clove, minced
  • 1 teaspoon oregano
  • salt and pepper, for seasoning
  • 2 tablespoons dairy free cheese, grated

Directions

  1. Preheat the oven to 180 oC
  2. Lightly grease a shallow pan with cooking oil and place on a medium heat
  3. Cut the bagels in half and place inside down on the pan for a couple of minutes until lightly toasted
  4. Turn the bagels over and carefully crack an egg into the hole in the middle of each bagel
  5. Mix together the passata, garlic, oregano and salt and pepper and spoon over the bagels
  6. Top with the grated dairy free cheese
  7. Place in the oven and bake for 10 minutes

Gluten and Dairy Free Cinnamon Toffee Apple Polenta

Serves 2

Ingredients

  • 2 apples, cored and cut into thin wedges
  • 15g dairy free spread
  • 1 teaspoon ground cinnamon
  • 2 teaspoons brown sugar
  • 80g polenta
  • 400ml dairy free milk
  • 1 tablespoon maple syrup

Method

  1. Place the apples, dairy free spread, cinnamon and brown sugar into a shallow pan over a medium heat
  2. Cook for about 5 minutes or until the apples are soft
  3. Place the polenta, dairy free milk and maple syrup into a small pan
  4. Bring to the boil and simmer for a couple of milk or until the milk is absorbed
  5. Pour the polenta into two bowls and top with the toffee cinnamon apples

Gluten and Dairy Free Holiday Inspired Breakfast Bowl

Serves 2

Ingredients

  • 2 potatoes, cut into small cubes
  • 1 tablespoon olive oil
  • salt and pepper for seasoning
  • 2 gluten free sausages, sliced
  • large handful of spinach
  • 1 garlic clove, minced
  • 2 tablespoons cherry tomatoes, halved
  • 2 tablespoons guacamole, double check it is dairy free
  • 1 tablespoon salsa

Directions

  1. Preheat the oven to 200 oC
  2. Place the cubed potatoes, olive oil and seasoning into a bowl and stir until well coated
  3. Pour onto a baking sheet and bake in the oven until crisp, about 20 minutes
  4. In a shallow pan with a drizzle of olive oil roast the sausages and tomatoes over a medium heat for about 10 minutes
  5. Remove the pan then add the garlic and spinach and wilt for a couple of minutes
  6. Divide the potatoes between two bowls and top with the sausages, tomato, spinach, guacamole and salsa

Gluten and Dairy Free Pear & Blueberry Smoothie Bowl

Serves 1

Ingredients

  • 140g pears, peeled and cored
  • 100ml apple juice
  • 25g gluten free oats
  • 140g blueberries
  • 120ml dairy free milk
  • toppings – blueberries, gluten free granola

Directions

  1. Blend together the pears, apple juice and gluten free oats
  2. Set aside
  3. Blend together the blueberries and dairy free milk
  4. Pour the blueberry smoothie into a bowl and top with the pear smoothie
  5. Sprinkle on some gluten free granola and a few blueberries