Polenta omelette

Gluten-freeFODMAPLow carbMediterraneanPaleoBreakfast

This is a recipe similar with what my mother used to do when I was little. Like her, I too hate wasting food. When making Pork and polenta for dinner, there is always some polenta left. I keep it in the fridge and in the morning I use the polenta in a nice omelette.

A very simple recipe for breakfast, yet surprisingly tasty and filling!

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Prepare

(5 minutes)

Polenta omelette – preparation
  • 1.chop the 1/2 onion and place it in the bowl
  • 2.do the same with the red pepper
  • 3.cut the bacon in bite-size pieces
  • 4.dice the polenta in cubes of 1.5-2.5cm0.6-1in
  • 5.with a fork, beat the eggs in the large bowl. If the bacon is not too salty, you can add a pinch of salt too.

Cook

(15 minutes)

Polenta omelette – cooking
00:00
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  • put the pan on high heat
  • add 1 tbs of coconut oil (or other oil you like)
00:01
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  • heat to medium
  • add the polenta cubes and spread them evenly so that each peace is in contact with the pan
00:05
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  • turn the polenta, piece by piece and toss it on one side of the pan
  • on the other side add the onion and the paprika. If there is not enaugh space, just sprinkle them over the polenta.
00:10
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  • low heat
  • transfer all the ingredients from the pan in the large bowl where the eggs are. Add the bacon and mix well
00:11
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  • heat to medium
  • add 1 tbs of coconut oil
  • pour in the eggs with polenta
00:13
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  • using a spatula, turn the omelette. It will break, no worries. Just make sure all pieces are turned.
00:15
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  • fire out
  • Done. Enjoy!

Enjoy

Polenta omelette – plating

As usual, start plating for the kids first, to cool a bit. Add some greek yogurt (coconut yogurt for low FODMAP) and pickles if you have.

Warn the children – polenta can be hot!

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