I have fond memories of omelettes! I lived in Guatemala doing mission work for four months when I was 18. During my time there, we took a trip and stayed at a nice hotel. We had a gourmet breakfast with omelettes, complete with the freshest vegetables and fresh eggs. The skill of the chefs was amazing to watch. It was some of the best food I had ever eaten! Whenever I make omelettes at home now, I think fondly back on that memory. Making an omelette in a cast iron pan is very different from what I experienced in that restaurant but it’s still a delicious and filling meal any time of the day.
You can use the suggested vegetables or any that you have on hand. Making an omelette in the morning is a great way to use up any vegetables that you have leftover from dinner the night before. In general, eggs, peppers, tomatoes, and spinach make great omelettes.
You can also had ham, bacon, or pieces of chicken into your omelette if you’d like. I prefer the simplicity of just vegetables in mine. Cheese is another great ingredient to add to an omelette. If you are cooking in a cast iron pan, which I recommend, wait to add your cheese until your omelette is ready to be folded. The heat of the omelette will melt the cheese and you won't have gooey strings of cheese in your cast iron.
Cooking your omelette can go quick so pre-slicing all the vegetables you want to use before you start heating the fat or cooking the eggs is important for timing! If you wash any of your vegetables, make sure you dry them completely before adding them to your omelette.
This recipe makes 1 very large omelette that can easily be split between two people. It's an especially great recipe if you're preparing food for multiple family members at a time, especially little ones! It's a one pan solution that will feed many.
Easy Omelette Breakfast on GAPS
Ingredients for a GAPS Friendly Omelette
1 tbsp Lard or butter
1 ½ tbsp Water
¼ Red Bell Pepper
¼ Green Bell Pepper
1 Small Tomato
1 Handful of Spinach
Directions for a GAPS Friendly Omelette
Chop all vegetables you will add to your meal before you start heating your pan. Try to keep pieces as uniform as possible so they cook quickly.
Heat your fat in a pan.
Add spinach to pan and saute until soft.
Meanwhile, crack three eggs into a dish. Scramble the eggs quickly with a fork.
Add all other vegetables except tomatoes. Add a few shakes of salt and cook for five minutes.
When your vegetables are soft, add the tomatoes.
After five minutes, add the eggs. Stir to incorporate the vegetables. Try to leave a little fat on the bottom of the pan, which can be difficult.
Once your eggs are incorporated, turn the stove to low heat and place a cover over the top of the eggs.
As your eggs start to harden, help them pull away from the sides of the pan by loosening them with a fork. This helps release some fat which will make it easier to remove the omelette from the pan once it is done.
When eggs are set, transfer to a plate and fold over. Help loosen the omelette from the pan with a fork.
Top with what you’d like! I like sour cream on my omelettes but you could add salsa or avocado.