Comfort Food Brunch: Cheese and Red Onion Omelette – Gluten free, wheat free, nut free, paleo

Comfort Food Brunch: Cheese and Red Onion Omelette – Gluten free, wheat free, nut free, paleo

Without a doubt cheese and onion omelettes are comfort food. So hot and goey with the sweetness of red onion its even better.

Whether you’re a seasoned chef or complete beginner, it doesn’t matter. Omelettes are for everybody.

Not only that, they are so easy and quick to make that you have a healthy, nutritious and protein packed meal in minutes.

Servings: 1 very hungry person, or 2 moderately hungry person

Skill: Easy Peasy

Prep: 10 mins

Ingredients:

  • olive oil/butter to fry
  • 1 red onion, sliced
  • 2 cloves garlic, finely diced
  • 25g gouda, cut into chunks
  • 25g blue Bavaria brie, cut into chunks
  • 4 free range medium eggs, beaten
  • 1 tsp dried dill
  • salt and pepper to taste

Method:

  1. Heat your oil/butter in a frying pan.
  2. Once hot, add the onions and garlic to the pan and fry on a medium heat until soft.
  3. Add 2/3 of your diced cheese to the pan and let melt, approx 3-4 minutes.
  4. In a bowl beat the eggs, dill, salt and pepper until well beaten and frothy.
  5. Stir the melted cheese, onions and garlic in the pan until evenly mixed.
  6. Pour the beaten egg mix into the pan and allow to cook for 30 seconds to 1 minute, just until the bottom has cooked.
  7. Now stir the egg mix to mix the cooked and uncooked egg, it will look a little like scrambled eggs.
  8. Sprinkle the remaining cheese over the top of the omelette.
  9. Leave to cook for 3-5minutes or until the bottom has cooked and the edges have come away from the side of the pan.
  10. Using a large spatula, flip the omelette over to cook the other side. Cook over a medium heat for a 2-3 minutes. Turn the heat off and leave in the pan for a further minute while you get your plate(s), knife(ves), and fork(s) out.
  11. Cut, serve and enjoy your fluffy cheese and onion omelette!

Want to see how to make this omelette? Check out our recipe video above.

 

Did you try the recipe? What did you think? Leave a comment or email us and tell us.

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gluten free nut free paleo breakfast omelette recipe
Comfort Food Brunch: Cheese and Red Onion Omelette - Gluten free, wheat free, nut free, paleo
Print Recipe
Servings Prep Time
1-2 people 10 minutes
Servings Prep Time
1-2 people 10 minutes
gluten free nut free paleo breakfast omelette recipe
Comfort Food Brunch: Cheese and Red Onion Omelette - Gluten free, wheat free, nut free, paleo
Print Recipe
Servings Prep Time
1-2 people 10 minutes
Servings Prep Time
1-2 people 10 minutes
Ingredients
Servings: people
Instructions
  1. Heat your oil/butter in a frying pan.
  2. Once hot, add the onions and garlic to the pan and fry on a medium heat until soft.
  3. Add 2/3 of your diced cheese to the pan and let melt, approx 3-4 minutes.
  4. In a bowl beat the eggs, dill, salt and pepper until well beaten and frothy.
  5. Stir the melted cheese, onions and garlic in the pan until evenly mixed.
  6. Pour the beaten egg mix into the pan and allow to cook for 30 seconds to 1 minute, just until the bottom has cooked.
  7. Now stir the egg mix to mix the cooked and uncooked egg, it will look a little like scrambled eggs.
  8. Sprinkle the remaining cheese over the top of the omelette.
  9. Leave to cook for 3-5minutes or until the bottom has cooked and the edges have come away from the side of the pan.
  10. Using a large spatula, flip the omelette over to cook the other side. Cook over a medium heat for a 2-3 minutes. Turn the heat off and leave in the pan for a further minute while you get your plate(s), knife(ves), and fork(s) out.
  11. Cut, serve and enjoy your fluffy cheese and onion omelette!
Share this Recipe
American Style Pancakes – Gluten Free, Nut Free, Paleo, Dairy Free

American Style Pancakes – Gluten Free, Nut Free, Paleo, Dairy Free

It’s pancake day! Time to use up the flour, sugar and milk left in the cupboards before Lent begins…. Well sort of!

We are bringing you some non-traditional pancakes for pancake day. We wanted substantial and filling pancakes, which are of course allergy safe.

What did we come up with? American style pancakes! This recipe was developed when Nina was at university. These pancakes turned out so well, the recipe was adopted by her friends and housemates as their go to pancake recipe – even though they didn’t all have allergies. They even fed their friends with this recipe!

This recipe is so easy that any body can make it with even limited utensils. (Nina started off using a saucepan and fork to mix the batter because there wasn’t any baking equipment you would have wanted to use…ahhh students..!)

These pancakes are incredibly versatile; eat them hot or cold, use them to make sandwiches, savoury or sweet. Once you start making you won’t want to stop.

So all you need to do is:

Ingredients:

  • 3 eggs
  • 1 mashed banana
  • 1/4 tsp vanilla extract
  • 3 tbsp milk
  • 1 tbsp honey/
  • 50g desiccated coconut
  • 50g rice flour
  • 1/4 tsp gluten free baking powder
  • fat for frying: coconut oil/butter etc
  • Optional:¬†sprinkling of ground nutmeg and cinnamon

Method:

  1. Whisk the eggs, mashed banana, vanilla extract, milk and honey together until fully incorporated. (Hand whisk approx 3mins, electric whisk (high) approx 1-2mins.)
  2. Add the desiccated coconut, rice flour baking powder and ground nutmeg and cinnamon, if using, to the bowl and mix until fully incorporated.
  3. Heat your chosen fat in a frying pan on a high heat. To check your pan is ready, take half a teaspoon of your pancake batter and drop it into your frying pan. If it sizzles straight away then your pan is ready.
  4. When your pan is ready, spoon a table spoon of batter into your pan. Use the back of the spoon to spread the batter out. Cook until the underside is slightly browned. You will see air bubbles come up to the surfaces, the edge will brown slightly and it should move around the pan easily. Should take approximately 3-4 mins. Use a spatula to to lift the pancake up to check.
  5. Once the first side is done. Flip it over and cook the other side. It will take slightly shorter time, 2-3 mins. Add more fat if you need it. Once the second side is cooked, put aside on a plate while you make the rest.
  6. repeat steps 3-5 until all the batter is used. Should make 4-6 pancakes.
  7. And voila! A stack of gluten free, wheat free, nut free and paleo friendly pancakes ready to be served your favourite toppings!

 

 

We decided on some savoury toppings for a late lunch. What will you decide? Leave a comment or tag us on social media with your pancakes.

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pancake recipe gluten free paleo american pancakes recipe
American Style Pancakes - Gluten Free, Nut Free, Paleo, Dairy Free
Print Recipe
These pancakes are incredibly versatile; eat them hot or cold, use them to make sandwiches, top or fill them savoury or sweet, an you can stack them sky high. Once you start making, you won't want to stop.
Servings Prep Time
2-3 people 5 mins
Cook Time
20 mins
Servings Prep Time
2-3 people 5 mins
Cook Time
20 mins
pancake recipe gluten free paleo american pancakes recipe
American Style Pancakes - Gluten Free, Nut Free, Paleo, Dairy Free
Print Recipe
These pancakes are incredibly versatile; eat them hot or cold, use them to make sandwiches, top or fill them savoury or sweet, an you can stack them sky high. Once you start making, you won't want to stop.
Servings Prep Time
2-3 people 5 mins
Cook Time
20 mins
Servings Prep Time
2-3 people 5 mins
Cook Time
20 mins
Ingredients
Servings: people
Instructions
  1. Whisk the eggs, mashed banana, vanilla extract, milk and honey together until fully incorporated. (Hand whisk approx 3mins, electric whisk (high) approx 1-2mins.)
  2. Add the desiccated coconut, rice flour baking powder and ground nutmeg and cinnamon, if using, to the bowl and mix until fully incorporated.
  3. Heat your chosen fat in a frying pan on a high heat. To check your pan is ready, take half a teaspoon of your pancake batter and drop it into your frying pan. If it sizzles straight away then your pan is ready.
  4. When your pan is ready, spoon a table spoon of batter into your pan. Use the back of the spoon to spread the batter out. Cook until the underside is slightly browned. You will see air bubbles come up to the surfaces, the edge will brown slightly and it should move around the pan easily. Should take approximately 3-4 mins. Use a spatula to to lift the pancake up to check.
  5. Once the first side is done. Flip it over and cook the other side. It will take slightly shorter time, 2-3 mins. Add more fat if you need it. Once the second side is cooked, put aside on a plate while you make the rest.
  6. Repeat steps 3-5 until all the batter is used. Should make 4-6 pancakes.
  7. And voila! A stack of gluten free, wheat free, nut free and paleo friendly pancakes ready to be served your favourite toppings!
Share this Recipe