Breakfast For Coeliac Disease Patients

Day 1

Spinach and Oven-Roasted Tomato Omelet

Servings: 2eggs


1 tablespoon olive oil

1 cup baby spinach leaves, washed and dried

4 large eggs, beaten

1/2 cup oven-roasted tomatoes, roughly chopped

1/2 cup feta cheese, crumbled (optional)


  1. Heat olive oil in a small non-stick pan over medium-low heat.
  2. Saute spinach for 2-3 minutes or until wilted; add tomatoes; toss to combine. Using a spatula, spread vegetables evenly over surface of pan.
  3. Pour in beaten eggs and shake pan to distribute evenly.
  4. When bottom is set (about 2 minutes), loosen omelet from pan to prevent sticking. Sprinkle cheese evenly on one side; flip omelet. Cook until golden brown; flip and cook for one minute longer.
  5. Cut omelet in half using plastic spatula; transfer to two plates; serve hot with a side of gluten-free toast* and orange slices.

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