CHristmas Leftover's Omelette

- LEFTOVERS-

Christmas Leftovers Omelette

December 17th, 2020

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Author: Tamara Green

If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.

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Breakfast has never been part of my family's Christmas tradition. I mean really we just snack all morning and afternoon until the Christmas dinner is on the table.

Usually our snack is comprised of mini quiche, sausage rolls, muffins, and naturally Christmas cookies. However, while I have a very nice mealy pie dough recipe, I was thinking about how there is not much difference between a quiche and an omelette. Isn't a omelette essentially a quiche without crust an less cream? And by that token would that just mean that omelette is the natural gluten-free, dairy-free alternative to your traditional quiche?

This that benefit in mind, there is the added bonus that this recipe use holiday leftovers! It uses gravy and the fixings in this omelette are essentially stuffing minus the bread. If you made more of my GF Parsnip Stuffing recipe for Christmas than you needed at the dinner table than this omelette is your way of re-utilizing those leftovers in a fun and tasty delight!

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Christmas Omelette Recipe

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Ingredients

4 large  eggs
1/2 cup  gravy
1 small  onion, finely diced
1 medium  carrot or parsnip, finely diced
1 rib  celery, finely diced
2 cloves  garlic, minced
1/2 bunch  fresh parsley, chopped
1/2 bunch  fresh sage, chopped
1 pinch  all-spice and white pepper
1 cup  leftover GF Parsnip Stuffing, click for recipe (optional)
salt to taste

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Method

Preheat your oven to 375F/190C.

1. In a medium mixing bowl, beat the eggs with the gravy until perfectly homogenous. Set aside.

2. Heat a medium oven proof sautepan over medium-low heat until a droplet of water sizzles in the hot pan. Grease your pan. Add the onions and caramelize them, stirring only occasionally; This will take 15 minutes. Add the carrots, celery and garlic. Continue to cook for 5 minutes until the vegetables have little beads of water on their surfaces (this is referred to as "sweating" your veg).

3. Remove from the heat. Stir in the parsley, sage, all-spice, white pepper and salt. While continuing to stir, slowly mix in the egg mixture into the onion mix.

4. Finish cooking the oven until set. Garnish as desired.