GF, DF, SF, VG
Weekend brunch often means greasy, sugary, calorie-rich items. File under decidedly “gut unhealthy”!
Instead, keep your brunch light, tasty, with something that will keep your gut happy and satisfied. This omelet makes the perfect way to say hello to your weekend without sabotaging your gut, your waistline, or your overall health.
With this recipe, you can enjoy the same rich flavor without the dairy, processed oils, and carb-heavy sides.
Your gut will also benefit in a few ways.
One, I’ve added the perfect dairy-free cheese with the same decadent flavor of cheese but without the gut-wrecking side effects. Two, I include a dollop of sauerkraut. With this traditionally fermented food: hello, naturally occurring probiotics!
Consider this an up-leveled omelet for gut health.
⅓ cup of Daiya dairy-free shredded mozzarella cheese
2 tbs avocado oil
1 cup kale, chopped finely
½ cup shredded Brussels sprouts
1 red bell pepper, chopped
½ cup cherry tomatoes
1 tsp paprika
½ small red onion, diced
1 avocado, sliced thin
2 tbs of sauerkraut
Sea salt and pepper
In a bowl, whisk eggs with Daiya cheese, paprika, sea salt, and pepper.
In a small skillet over medium heat add 1 tbs of avocado oil. Then pour the egg mixture into the skillet.
Allow the eggs to cook at this temperature for 1-2 minutes. Then use a large spatula to flip the egg mixture like a pancake.
Cook the other side for another 1-2 minutes. Then fold in half and set to the side.
Heat a medium skillet over low-medium heat. Add 1 tbs of avocado oil. Then add all the vegetables, except for the cherry tomatoes.
Saute vegetables for 4-5 minutes or until soft. Season with salt and pepper.
Add vegetable hash to a plate. Then add the omelet on top. Spread the avocado slices on the omelet and add the cherry tomatoes around the plate.
Add a dollop of sauerkraut for a crunch.