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Low Carb, Gluten and Dairy Free Omelette
Berrylicious – Gluten and Dairy Free Omelette
It was my birthday yesterday and I woke up wanting a special treat for breakfast. I didn’t know what I wanted, but I knew I wanted something different. My mom offered to make me breakfast. It was either gluten and dairy free pancakes, or eggs. .
As nice as that sounded, I wasn’t in the mood for either. I was in the mood for something sweet, new, and fresh.
I remembered a recipe that was in one of my Runner’s world magazines. It was a dessert omelet. The recipe looked delicious, however, it was not dairy free. So, I decided to make myself my own version of this dessert omelet.
Quick and Delicious Breakfast from our Gluten and Dairy Free Recipes!
I pulled out the smallest cast iron pan that we owned. If you do not have a cast iron pan, I highly recommend getting one. They are Teflon free but offer the same non-stick property when seasoned correctly.
Cast iron may also fortify your food with iron. When we bought our cast iron pans, we seasoned them ourselves. However, you can buy them already pre-seasoned.
Fresh or Frozen Berries
I scrambled the eggs in a bowl with a fork-nothing fancy there. Then I added a little bit of cinnamon which has a ton of health benefits. Cinnamon can help regulate blood sugar, is anti-inflammatory, and also has antioxidants.
Then I just coated the pan with coconut oil. You can also use olive oil, but I chose the coconut oil since it has a sweeter flavor and I wanted this to be more dessert-like.
Either way, both oils offer major health benefits. You can read more about the best oils to use in cooking from Dr. Hyman.
I heated the oil for a few seconds, poured the eggs into the pan and let it take the circular shape of the pan. Once the eggs were cooked on one side, I added about half the berries, flipped it, and let the other side cook and the berries heat up.
Once the eggs were done, I put the dairy omelette on a plate and put some more berries on the top.
To top it off, I added a couple tablespoons of Cocowhip. Cocowhip is a dairy free cool whip alternative that only has about 4 grams of carbs per serving. It tastes great too!
It is sold at most stores in the health foods freezer section. This will turn to liquid at room temperature so it should be kept in the freezer and eaten right away upon serving.
Surprisingly Good for a Low Carb, Dairy Free Omelette!
I was pleasantly surprised when I took the first bite. The sweetness from the cocowhip combined with the tartness of the raspberries and blackberries was just what I was craving.
It was a sweet tooth’s breakfast of champions! With a serving of fruit, protein, and healthy fat, I was properly fueled for a day of birthday events!
Then, of course, I just had to add it to this great dairy free omelette to our gluten and dairy free recipes collection so you all could enjoy it as well.
The carbs in this recipe can be easily lowered by simply using less cocowhip or adding fewer berries. Enjoy!
Check out our other gluten and dairy free recipes on our site.
- Coat the frying pan with the oil
- In a small bowl, combine the eggs and cinnamon
- Scramble the eggs
- Pour the eggs into the frying pan and let the eggs cook on one side for about 1 minute or until the first side is cooked
- Maintain the circular shape of the eggs and flip the eggs once to let the other side cook
- Take the egg out of the pan and put it on a plate
- Take half of the berries and put them on the eggs along with 1 tbsp. of Cocowhip
- Fold the egg
- Put the rest of the berries and Cocowhip on top
Net Carbs=8 for 1/4 cup mixed berries and a tablespoon of cocowhip