Farmers Market Spinach & Vegetable Omelette

Free of gluten, dairy, soy and nuts

I'm a crazy breakfast person! My husband knows that even when we're traveling I absolutely need my breakfast or else I will be cranky, headache-y and downright nasty. For me personally, I don't consider it a breakfast unless there's eggs in it! I realize not everyone holds this opinion, but that's just  the way I've always been.

So I figured a big veggie omellete was a great way to make use of some of the spinach I picked up at the farmers market a couple of weeks ago.


Two weeks ago I asked you all what you would do with the mushrooms, spinach, watercress and Swiss cheese I got at the farmers market. As per your suggestions, I did make some stir-fries, and some of the mushrooms were steamed and served with steamed kale and lemon chicken over rice.

Steamed mushrooms with salt and pepper

I also made a salad with beets, bocconcini cheese and some of the beautiful organic watercress.

The Swiss cheese I just sliced up and ate plain throughout the week, because it was that good!

And most of the spinach went into omelettes!!

I see absolutely no reason why breakfast can't be an opportunity to add more veggies into your diet.  As some of you know, I have a tendency to put veggies into baked breakfast goods, like my Butternut Squash Scones, Chocolate Carrot Scones, and Beet Chocolate Muffins. Some of you might even recall my Steamed Greens and Poached Egg breakfast, a great way to start the day with a couple of cups worth of greens.

An omelette is a little more conventional than my usual veggie breakfasts! And my husband loves these veggie packed eggs, and asks for them most mornings.  Now I'm not an expert in flipping omelettes and mine are usually so packed the only thing I can do is flip the entire thing over.  This ensures that the eggs is totally cooked and I'm not fiddling around with getting all the veggies to stay inside!

We usually share one large omelette, so you can divide this in half, or serve one hungry person!

Ingredients:

2 eggs, scrambled
3 slices of red pepper, diced*
3 slices of green pepper, diced*
2 slices of tomato, diced* 
2 handfuls of spinach, washed and torn into bite sized pieces
1 tsp dried dill, or 1 Tbsp fresh (optional)
Salt and pepper
Oil (coconut or olive oil)

Directions:

1. Heat oil in a small skillet over medium heat. Scramble the eggs with the dill and some salt and pepper.

2. Pour eggs onto skillet, swirling to spread. Arrange your diced veggies around on the eggs, then the spinach, spreading it out evenly across the eggs.

3. Place a lid over the eggs and cook for 3-5 minutes, until the eggs begin to pull away from the pan and appear cooked around the edges. Gently ease the omelette off the skillet, and, holding the skillet at an angle facing towards the omelette, carefully flip the entire omelette over. Cook another 3-5 minutes, until the bottom of the eggs are browned and spinach is wilted.

You can also substitute Swiss chard instead of the spinach.

* OAS Information: Peppers and tomatoes are on the oral allergy syndrome food list. If you are allergic to them, you can cook all of these in the skillet for several minutes, remove, add the eggs then add the veggies back and continue to cook the eggs according to the above directions.

How do you like YOUR omelettes? 

This post was shared on the following great sites: Musings of a Housewife, Slightly Indulgent Tuesday, Traditional Tuesdays, Fat Tuesday, Hearth and Soul Hop, Gluten Free Wednesday, Allergy free Wednesdays, Food on Fridays: Eggs,