What's for breakfast? Simple Summer Basil & Tomato Omelet Toast
1-2-3 go! My fast and easy summer breakfast staple.
This is a 1-2-3 and done delicious high protein breakfast meal with a good soluble fiber foundation. Serve with a fresh fruit blender smoothie to turn this into a proper morning feast!
Simple Summer Basil & Tomato Omelet Toast
Makes 1 serving, easily doubled or tripled
4 organic egg whites
2 tablespoons finely chopped sun ripe tomatoes
1/2 teaspoon Spanish sweet smoked paprika
1/4 - 1/2 teaspoon white pepper
1 T nutritional yeast flakes (optional, but cheesy-delicious flavor, high protein, IBS safe)
1 teaspoon Tummy Fiber (optional, but makes everything prebiotic!)
1 tablespoon finely shredded fresh basil leaves, stems removed
Thick slices of sourdough toast or English muffins for serving
1. In a small bowl combine egg whites with tomatoes, smoked paprika, white pepper, yeast flakes, and Tummy Fiber, whisking until lightly frothy. (Beating the tomatoes in with the eggs will infuse the entire omelet with a luscious tomato flavor.)
It’s ok if you added the Tummy Fiber and it looks clumpy, that will disappear when you cook the eggs.
2. Heat a small well-seasoned non-stick skillet over medium heat and spray with cooking oil.
3. Add egg mixture to skillet and tip to coat entire pan evenly. Sprinkle with the shredded basil. When edges of the omelet are slightly crisp, carefully roll it up from one side to the other with a rubber spatula, turn omelet over, and cook on other side for an additional 1-2 minutes. Serve immediately on top of toast.
Sprinkle with a little Frank’s, Green Tabasco, or any other mild hot sauce you like.
Don’t have fresh basil? Sub shredded fresh oregano, mint, sage, or marjoram leaves.
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Heather
Heather Van Vorous
Over 40 years dealing with IBS
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