This is my absolute favourite weekend breakfast! I used this recipe, with the following modifications.
You can probably make this in an incredibly well-seasoned cast iron pan, but I use a non-stick pan that I save for special occasions (because there are so many health concerns, and because the less I use it the less it sticks!). I added roasted eggplant, the fried onions, and some Daiya Mozzarella Shreds to my omelette, but you can add just about anything! Olives and fried onions works well, and also means you can cook from your pantry during a pandemic. You can get chickpea (garbanzo bean) flour in the international section of regular grocery stores, and it's cheap!
What I Eat
I want to give you an idea of how to eat healthfully on a restricted diet, without a lot of work, by showing you how I eat! I eat strictly gluten-free. You'll find A LOT of veggies in this blog! I eat both fish and meat a few times a week (local and/or humane, whenever possible), and dairy when I'm visiting family and friends, or eating out. I hope you find this blog inspiring and interesting!