Rhubarb Omelette
Today, I wanted to share with you a delightful recipe for a Strawberry Rhubarb Omelette that is not only gluten-free but also incredibly delicious. This dish is perfect for a leisurely weekend brunch or as a tasty breakfast option any day of the week.
Ingredients:
- 4 large eggs
- 1/2 cup sliced strawberries
- 1/2 cup diced rhubarb
- 1/4 cup almond milk
- 1 tablespoon honey
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon coconut oil
Instructions:
- In a bowl, whisk together the eggs, almond milk, honey, cinnamon, vanilla extract, and salt until well combined.
- Heat the coconut oil in a non-stick skillet over medium heat.
- Add the strawberries and rhubarb to the skillet and cook for 2-3 minutes, until slightly softened.
- Pour the egg mixture over the strawberries and rhubarb in the skillet.
- Cook for 3-4 minutes, or until the edges of the omelette begin to set.
- Gently fold the omelette in half and cook for an additional 2-3 minutes, until fully cooked through.
- Slide the omelette onto a plate and serve warm.
This Strawberry Rhubarb Omelette is a delightful combination of sweet and tangy flavors that will surely tantalize your taste buds. The addition of strawberries and rhubarb adds a burst of freshness to the dish, while the hint of cinnamon and vanilla elevates the overall taste. Plus, since this omelette is gluten-free, it’s a great option for those with dietary restrictions or simply looking for a healthier breakfast alternative.
I hope you enjoy making and savoring this Strawberry Rhubarb Omelette as much as I do. It’s a wonderful way to start your day on a delicious note!
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