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Deconstructed Omelette

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I woke-up yesterday like normal; sleepy, grumpy, and tired of living in a construction zone.  The hardwood floors are being redone, which means they were stripped of the old varnish/stain (LOTS of dust), and now we are in the stages of staining some sections and applying varnish to other sections.  The beach house smells so bad!
 
Here is a glimpse of life with floors that are being stained & varnished.  If you need to go to the washroom you have to go out the back door, walk around the outside of the house and enter at the front door, skip across the front hallway to the dried hallway floor and then enter the washroom.  I’m going to have to endure one to two more days of this.  On top of this I have to try to keep a curious cat off of the floors.
 
Today’s breakfast reflects my life.  Deconstructed.  Take what was going to be the ingredients for an omelette and deconstruct them into a new remodeled version.  Modern, like the buzz word I have been hearing for 2 weeks!

 

Deconstructed Omelette Recipe:

 
·         2 slices of bacon
·         Extra virgin olive oil (or use the bacon fat)
·         Veggies of your choice (I used onions, red peppers, and broccoli)
·         2 eggs
·         Spices: I used onion powder, salt & pepper
 
Instructions:
 
1.    Cook the bacon.
2.    Slice the veggies.  I used a mandoline to create thinly sliced veggies.  Very quick too!
 
 
3.    Pour olive oil in a frying pan or use the leftover bacon fat.  Lightly sauté the veggies and add your preferred seasoning.  I used onion powder.
4.    When the veggies are still crisp but slightly cooked form two piles of veggies in the frying pan.  Put a slice of cooked bacon on top of the veggies.  Crack an egg over the middle of the pile.
 
 
5.    Season your eggs.  I used salt & pepper.
6.    I turned my frying pan to medium-low.  Cook your eggs to your desired doneness. 
 
 
7.    Use one or a combination of two spatulas to remove your deconstructed omelette. 
8.    Eat the modernized omelette!
 
 
 

Deconstructed Omelette

Did you make this recipe?

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© Carol Lovett
 

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

8 Comments

  1. Love how this awesome recipe reflects your life – though I hope it comes back together soon 🙂
    Love the photography 😀

    Cheers
    Choc Chip Uru
    Latest: 2 Twix Fudgy 'Whities'

    1. Hi Choc Chip Uru!!! I'm getting so much better at taking pictures. My new rule of thumb that has made the most difference is photographing during the day without lights on. Even if it is slightly dark in the room I still don't turn on the lights and the pictures turn out great. Unfortunately that means I have to plan ahead and go on a baking spree on the weekend.

  2. Fantastic photography! The eggs look so inviting :)Hang in there and soon it will be over 🙂

  4. Hi Carol. My sympathies on the reconstruction!!! What a pain but the payoff is HUGE! 🙂

    Your breakfast looks so yummy. Those are my favorite types of breakfasts and I just love using other vegetables to make different hashes (displacing my long love affair with potatoes) and serving them with eggs of all kinds! Gorgeous photos, too!

    Hey, you should start using your outdoor gas grill as a stove and oven. I use mine all the time to avoid stinky-house syndrome. Blech!!! But it sure works well and is very easy to learn to use.

    Hugs and have a great day!

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