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:

1. In a bowl, whisk together the eggs, almond milk, honey, cinnamon, vanilla extract, and salt until well combined.
2. Heat the coconut oil in a non-stick skillet over medium heat.
3. Add the strawberries and rhubarb to the skillet and cook for 2-3 minutes, until slightly softened.
4. Pour the egg mixture over the strawberries and rhubarb in the skillet.
5. Cook for 3-4 minutes, or until the edges of the omelette begin to set.
6. Gently fold the omelette in half and cook for an additional 2-3 minutes, until fully cooked through.
7. 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!

source = www.pinterest.com