Gluten Free Friday: Cheddar & Parsley Omelette

Breakfast doesn’t have to be bagels, muffins, and pastries.  A great way to enjoy a gluten free breakfast is with eggs.  I’m usually a grab a granola bar on the way out the door kind of girl, so I don’t typically take the time to make eggs in the morning.  However,  I had the day off from work today to enjoy a long weekend, so I had the luxury of taking my time making and eating breakfast today!

Omelette Recipe with Cheddar and Parsley @FoodMarriage

I had a large bunch of parsley from last week’s CSA pickup, so I was trying to be creative to use some of it up.  I decided to make a cheddar and parsley omelette!  I love cheese in my eggs and then the parsley gave a mild flavor and a lot of color to the meal.  I actually used a lot of cheese, so I used a 1/2 cup, but feel free to cut it down to 1/4 cup if you think it is too much for you.  Once it was cooked, I drizzled my omelette with ketchup and enjoyed a lovely breakfast on my back porch in the beautiful weather!

Cheddar & Parsley Omelette

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Yield: 1 large omelette

Cheddar & Parsley Omelette


  • 1 tablespoon butter
  • 3 eggs
  • 2 tablespoons freshly chopped parsley
  • 1/2 cup grated sharp cheddar cheese
  • Salt and Pepper


  • Melt the butter in a pan on the stove over medium heat.
  • Crack your eggs into a bowl and beat the yolks into the whites with a fork.
  • Chop your fresh parsley and add to the eggs.
  • Grate your cheese and add to the eggs. Once it is mixed well, pour into an 8" omelette pan with the melted butter.
  • Cook on one side until the edges start to firm up and the middle starts to bubble up a bit.
  • Flip the entire omelette over to the other side to finish cooking through.
  • Once fully cooked, fold the omelette in half and serve.
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xoxo, Food Marriage