My Favourite Omelette (Gluten Free, Dairy Free)
Hello everyone, welcome to my latest recipe for Gluten Free and Dairy Free My Favourite Omelette.
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.
Other Breakfast Ideas
If you like this recipe for Gluten Free and Dairy Free My Favourite Omelette then you might like to try one of my other breakfast recipes:
- Try out a smoothie bowl with my Chocolate Cashew Smoothie Bowl (Gluten Free & Dairy Free)
- Go low carb with my recipe for Mexican Sweet Potato Toasts (Gluten Free & Dairy Free)
- Start the day with pancakes Vegan Banana Pancakes (Gluten Free & Dairy Free)
- Try a firm favourite with Gluten Free and Dairy Free Poached Eggs with Chilli Lime Avocado
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
- 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)
- Whisk the eggs, dairy free milk and seasoning together
- Add the chorizo and tomatoes into a small pan with a drizzle of oil and sauté for 5 minutes
- Remove a third of the mix and set aside
- Add in the spinach and cook for a minute then set aside
- Place a drizzle of olive oil in a large shallow pan over a medium heat
- Also heat the grill to medium
- Pour the egg mixture into the pan and cook for a couple of minutes
- Place the omelette under the grill until the top is lightly brown
- Remove from the grill and place the spinach mix down the middle of the omelette
- Top with half the dairy free cheese and fold both sides over so the omelette is closed
- Top with the chorizo and tomatoes you set aside earlier and the rest of the dairy free cheese
- Put back under the grill for another couple of minutes
- Serve topped with the torn basil