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