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!
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!
Ingredients
- 1 tablespoon butter
- 3 eggs
- 2 tablespoons freshly chopped parsley
- 1/2 cup grated sharp cheddar cheese
- Salt and Pepper
Instructions
- 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.
Leave a Reply