Wednesday, April 10, 2013

Easy Gluten-Free Breakfast: Omelet for One

First of all, hope you like the new blog design - I am very close to my one-year blogging anniversary and thought a fresh look was in order.  Thanks, Blogger, for making template updates so quick and user friendly!

So lately I've been on a total egg kick.  I've been getting up super early in the mornings to work out, and while I did enjoy the overnight oats and quinoa concoction I came up with, particularly how easy it was, I started craving a hot breakfast. 

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Normally I'm not so into eggs, but I find that I really enjoy the texture of these little omelets much more so than scrambled or fried eggs.  And they are just as simple!  I used to think omelets were incredibly challenging - it was a running joke in my family that I did not make omelets, I made scrambled eggs with vegetables.  But when it's a single serving, they're actually not hard at all.

Omelet for One

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  • 1 egg (recommended - Eggland's Best)
  • 1 tbsp egg whites (recommended - All Whites)
  • 1 oz shredded cheddar cheese (recommended - Sargento 4-State Cheddar)
  • 1/2 slice deli meat 
  • Salt & Pepper


Preheat a small nonstick skillet over medium-low to medium heat (I usually put it right in between the two).  Beat the egg and all whites together and add salt & pepper to taste.

Add a spray of cooking spray to the skillet, then pour in the egg mixture.  Let it sit until the bottom sets (approx 2-3 mins).  

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Sprinkle the cheese over the egg, then add the deli meat.

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When the top is almost entirely set (another 2 minutes or so), use a rubber spatula to fold over one side of the omelet.  After another minute, flip the entire thing and let it cook on the other side until cooked through.

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Serve with your favorite side - I like to eat mine with buttered Rudi's gluten-free soft & fluffy toast on the side.

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