Good morning! Well...it's morning somewhere. Yesterday morning, after night 4 of virtual insomnia, I decided to make one of my favorite meals for breakfast to perk myself up a bit: spinach omelette's and sweet potato waffles. I've been trying to go gluten free for the last month so instead of my traditional recipe for sweet potato waffles I decided to try Susan V's (Fat Free Vegan Kitchen) recipe for Gluten Free Pumpkin Waffles. They not only look divine they were absolutely delicious. The waffles needed no added margarine or oil and went perfect with just a couple tablespoons of Grade B Maple Syrup on them. Susan says that the recipe makes about 4 waffles but mine made 8! I ate two, saved two for today and froze the rest to enjoy next week.
Susan also has an amazing recipe for vegan omelette's but I did not use hers for this omelette. I've actually been working on my own for about 6 months now and I think I've finally come up with a wonderful recipe that fits my taste perfectly. The filling was very simple to make. Usually I would wilt fresh spinach but the budget is tight so I'm using whatever is available in the house right now, which happens to be frozen spinach. I steamed about a cup of frozen spinach and squeezed out all the water I could. Then I lightly sautéed 1/4 cup red onion, 1/2 small purple bell pepper and minced 1 large clove of garlic. Breakfast heaven!
The best part about this breakfast is that I was able to work in two types of vegetables, a generous serving of essential vitamins and minerals and stay gluten free and very full.
The Spinach Omelette Recipe is available in Quick and Easy Vegan Comfort Food in stores now!