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Just because you’ve got allergies doesn’t mean your food should be boring.  It can be very easy for breakfast to become a bowl of oatmeal substitute or a slug of coffee with all the excitement of wall-paper paste.  With just a few changes breakfast can be a taste sensation, and here is a perfect example.

This omelette is quick, and easy to make but tastes a thousand times better than that vanilla smoothie you’ve had for the last 6 months!  Again, everybody has different allergies, and it is very easy to switch ingredients to meet your own dietary needs; I replaced onions with celery.

Serves 1 | Preparation: 5 minutes | Cooking: 10-15 minutes

  • 2-4 egg whites
  • 3 rashers of thick cut bacon
  • 3-4 sticks of celery heart
  • A hearty chunk of suitable cheese, I used a Gouda made from goat’s milk.
  • 6 cherry or grape tomatoes
  • Salt & pepper to taste
  • Sprig of parsley (optional garnish)

Make life as easy as possible for yourself by performing these tasks before you begin:

  1. Chop the celery into 1/3 to 1/2 inch lengths, leaves and all if you are luck enough to have celery hearts
  2. Slice the tomatoes in half
  3. Grate the cheese

Warm a medium sized frying pan on a moderate to high heat. Trim the bacon into bite sized pieces.  Now is the time to remove some of the excess fat if you’re not a fan of it.  Lightly fry the bacon until it has released some fat to the pan.

Toss in the celery and fry it with the bacon until it is starting to turn golden. Now add the tomatoes. Fry the three together for about 30 seconds.

Lightly mix, or whisk if you prefer, the egg whites, cheese, and seasoning.  Pour over the bacon, celery, and tomatoes and stir briefly to even out the coverage. Lower to a more medium heat and allow to cook.  If you like your omelette turned, turn it over, otherwise allow to cook until the egg whites are just how you like them. As an alternative you can continue to stir the mixture, and serve this as a deliciously seasoned scrambled eggs!

Slide the mixture onto a plate and serve hot with tomato ketchup and a sprig of parsley garnish.  Wash this feastly breakfast down with your favourite fruit juice and/or coffee.

If you’ve any left over potatoes you can dice and lightly fry, hash browns complement this dish superbly!

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