Breakfast food is my favorite kind of food. It’s funny because I used to NOT like eating eggs for breakfast. At all. And after the whole gluten free thing I had kind of given up on the idea of pancakes. So I was perfectly content with my Greek yogurt or Cottage Cheese and Udi’s granola (gotta name drop for my internship employer ayyoo). Up until last summer when my insides decided to give dairy the old middle finger and I had to end that relationship. Sad life.
It’s okay though because around that time, I discovered the magic that was gluten free banana chocolate chip pancakes (thank you, Disney Cruise Line). Life complete. And once I started taking cheese out of my omelets, I started to enjoy eggs again. And by enjoy I mean obsess over. Eggs are actually the perfect food. Not only are they jam-packed with protein, vitamins and minerals, but they are super versatile. You can have them plain, scrambled, fried, etc. Have leftovers from last night? Scramble ’em up in an egg or two, or top ’em with a sunny-side-up dippy egg (Dippy eggs are the best – there is just something so satisfying about getting the runny consistency of the yolk just right). Voila!
This is one of my favorite egg recipes. It’s not something that is not super conventional when it comes to omelets, but it’s definitely a good balance of sweet and savory.
French Toast Omelet
2-4 tbsp blueberries
Salt, Pepper & Cinnamon to taste
Coconut Oil for the pan
1. Heat oil in pan over medium heat.
2. Whisk egg(s) together in a bowl with the salt, pepper and cinnamon.
3. Mash up the banana and mix it in with the egg(s).
4. Pour the mixture into the pan and add the blueberries.
5. Let cook for 3 minutes, or until cooked through.
6. Fold (or in my case, attempt to fold) in half and serve. Honey or Maple Syrup is optional.
7. Ooh La La