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  • Jefferson Adams

    Herb Omelet (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Sure, stuffed omelets are great. I’m guilty of having mine drip with cheese and spill over with toppings. But nothing beats the beauty of simplicity. The blend of herbs is light and delicious. A little tart cheese adds all the bite you’ll need for this wonderful addition to any breakfast or brunch.

    Ingredients:
    4 extra-large eggs
    ½ tablespoon fresh parsley
    ½ tablespoon fresh chives
    ½ tablespoon fresh tarragon
    ½ tablespoon fresh thyme
    1 tablespoon olive oil
    3 tablespoons milk
    ½ cup goat cheese
    ½ teaspoon each salt and pepper



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    Directions:
    Chop all herbs and combine in a small bowl.

    In another bowl, crack eggs and add milk, salt, pepper and herbs, reserving a pinch for garnishing. Whisk together with a fork.

    Heat olive oil on a nonstick sauté pan over medium heat. Slowly pour in egg mixture and tilt pan to evenly spread. Gently stir for a few seconds then tilt pan again to evenly coat the pan. Reduce heat to medium-low and cook until bottom is set with a little liquid on top, 1-2 minutes.

    Flip omelet and remove from heat. Crumble cheese over the center and fold. Garnish with remaining herbs and serve.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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