Reuben Breakfast Omelette
Ingredients
Omelette
- 1 teaspoon avocado oil
- 1 small shallot, finely diced
- 3 slices organic turkey bacon, finely diced (no sugar added)
- ⅓ cup organic sauerkraut
- 2 large pasture-raised eggs
- 1 tablespoon chives, thinly sliced
- Pinch sea salt
- Pinch black pepper
- 1 teaspoon organic butter or ghee
- 2 tablespoons shaved goat cheese or any dairy-free cheese alternative
Directions
Step 1
In a nonstick skillet, heat the avocado oil over medium heat. Add the shallots and bacon, cooking until the onions are translucent and the bacon starts to brown, about 5 minutes. Turn off the heat, stir in the sauerkraut, then transfer the mixture to a bowl and set aside.
Step 2
In a medium bowl, combine the eggs, chives, salt, and pepper, and beat until yolks and whites are fully combined.
Step 3
Heat the skillet again over medium heat and melt the butter (ghee). Once the butter (ghee) is hot, pour the beaten eggs into the pan. As the eggs start to set, use a small spatula to push the cooked eggs toward the center, tilting the pan to allow the uncooked eggs to flow to the outer edges. Repeat this process until the eggs are nearly cooked, which should take about 2 minutes.
Step 4
Once the eggs are almost cooked, carefully flip the omelet over and remove from heat. Then gently slide the omelette onto a plate. Next spread the shallot, bacon, and sauerkraut mixture evenly over one half of the omelette. Add cheese if desired.
Step 5
Carefully fold the omelette in half to enclose the filling. Garnish with additional chives, and serve immediately.
You can find this recipe and more on Dr. Mark Hyman's page here.
