Preparing an elegant breakfast for my gluten free husband is a treat for me as well as for him. He likes spicy foods; so, what better way to tantalize his taste buds than the flavors of the southwest. Without fresh cilantro, I used basil, and my beloved thought the meal fantastic! Feel free to make this one your own by using fresh herbs, spices and veggies you have on hand. Pair with a couple of links of sausage and a Mango-Mimosa Sunrise! Enjoy!!!
1/2 medium red bell peppers, seeded and diced
1/2 medium sweet banana pepper, sliced into rings
1 small jalapeno pepper, stemmed, seeded and finely diced
1 tablespoon kalamata olives, pitted & finely chopped
1/4 medium sweet onion, finely chopped
2 tablespoons basil, chopped
1 tablespoon oregano, chopped
2 tablespoons butter (no substitutes), melted
2 large eggs beaten
2 tablespoons whipped cream
1 teaspoon kosher salt
thyme leaves, optional
1. Chop all fresh ingredients and the olives; arrange in individual bowls & set aside.
2. Place butter in 8-inch Teflon lined skillet over low heat. While butter is melting, place eggs, whipping cream & salt in small mixing bowl. Using an electric mixer, beat until frothy, approximately 1 minute.
3. Pour egg mixture into skillet; turn heat to medium high. DO NOT STIR! Allow egg mixture to cook until eggs begin to set around the sides of the pan. Using the handle of the skillet, slightly rotate uncooked mixture around sides of the pan. If air bubbles form during the cooking process, prick with point of a small knife to allow steam to escape.
4. Just before center completely sets in the center, sprinkle fresh ingredients & olives in layers along the left side half of the cooked egg mixture.
5. Remove from heat; allow omelet to slide slowly into center of platter. When one-half of omelet is on the plate, in a continuous motion allow the right half of the omelet fold over the first half. Garnish with thyme leaves and chopped basil.
Servings: 2 Yield: 1 8-inch omelet Total Time: 50 minutes
Nutrition (per serving): 355 calories, 273 calories from fat, 30.6g total fat, 218.8mg cholesterol, 1815.7mg sodium, 338.7mg potassium, 12.7g carbohydrates, 3.3g fiber, 5.2g sugar, 7.9g protein.
Author: Dr. Jacquelyn P. Horne