GLUTEN FREE BREAKFAST OMELETTE

February 18, 2017

From The Heart Blog

Veggie & Bacon Omelette | GLUTENFREESOUTHERNDIVA

 

Veggie & Bacon Omelette

 

Ingredients

 

1/5 cup small organic yellow onion (diced)

1/5 cup organic bell pepper (diced)

1/5 cup organic mushrooms (chopped)

3 tablespoons Newman's organic salsa

3 strips Central Market bacon (cooked)

2 Central Market jumbo eggs

3 tablespoons Horizon Vitamin D with DHA milk

1/5 cup Organics mild cheddar

2 tablespoons garlic infused canola oil

2 teaspoons of butter

1/4 teaspoon of creole seasoning

1/4 teaspoon of black pepper

 

 

Instructions:

 

In a medium sauce pan, add oil and veggies over medium heat. When onions become translucent, add butter. and reduce heat. Mix eggs with milk and whisk together. Evenly distribute veggies in pan and pour egg mixture over. Crumble bacon into the mixture and sprinkle in seasonings. Allow to cook until bottom is firm. Flip one side of the omelette, and allow remainder of egg mixture to run into pan. Sprinkle with half of cheese and fold creating an "envelope" or "taco" (whichever you prefer; I opt for the envelope). Once cooked thoroughly, transfer to plate and top with remainder of cheese. Remove sauce pan from fire, and add salsa. Allow heat from pan to warm slightly for 30-45 seconds, pour over omellete.

 

**I paired this with Gluten Free Holmes Sausage and a side of grits prepared by hubby.

**Can be made ahead of time and froze for weekly consumption. Perfect start to your day. Enjoy!!!

 

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