I decided to share this recipe for a basic omelette because I don’t know about you, but sometimes I get sick of eating the same breakfasts over and over again. Toast. Porridge. Puffed rice. Granola. It just gets tedious sometimes. That’s what makes this omelette a great choice for those mornings when you’ve maybe got a bit more time on your hands and you can afford to spend some of it on making yourself a delicious breakfast for a change.
Omelettes are very simple meals which are based around a couple of whipped eggs, but you can make a myriad of styles of omelettes by adding a variety of ingredients to the egg base. I make mine with cheese, tomato, black olives and oyster mushrooms, but you could also add chopped cooked meat, such as ham, chicken or even salmon. You can also add chopped red or green bell peppers or jalepenos or chopped fresh chillies to the mix too.
I like to serve my omelette for breakfast with a side salad because it’s quite substantial and filling, but if you were really hungry you could supplement it with a couple of slices of hot buttered toast. It’s also worth bearing in mind that omelettes are a brilliant quick evening meal for when you need something speedy for dinner and they also pair wonderfully with a side serving of hot salted chips.
If you use the omelette base ingredients of a couple of eggs and grated cheddar cheese which have been whipped until fluffy then you can add your own range of additional low FODMAP ingredients to your heart’s content. Whatever you choose, you can be guaranteed that you’ll have a tasty start to your day!
30g lactose-free cheddar cheese (or a non-dairy version)
1 common tomato (finely diced)
10g chopped oyster mushroom
6 black olives (sliced)
1 tsp chopped chives
Freshly ground pepper
1 tbsp butter (or non-dairy version)
Crack your eggs into a bowl and whisk them with a fork until they are light and fluffy.
Add all of your ingredients (except the butter) and whisk together.
Put a non-stick frying pan over a low to medium heat and put the tablespoon of butter in it.
Once the butter has melted pour the omelette mixture into the frying pan.
Let it gently cook until it is almost completely done, but it still has a bit of wobble in the middle and then gently fold one half of the omelette over the other to form a half moon shape.
Cook for a minute or two more before serving.