As a parent of a child with ASD, Chef Jimi knows first-hand how difficult this diagnosis is and how challenging adhering to a specific diet every single day really is. For the past 7 years, Chef Jimi has used this program to cook everyday for his family and the results have been astronomical. Both Chef Jimi and his wife Ginnie have seen dramatic improvements in their son and their own health that there is no question in their mind, nutrition is the answer.
Author: Chef Jimi
GF, CF, Soy Free, Nut Free, Corn Free
Ingredients
Equipment
Instructions
1. Make sure all the ingredients are prepped and ready to go because this dish goes fast once the eggs are in the pan.
2. Mix both eggs in the small bowl with your fork until combined and sprinkle a little salt and pepper to taste.
3. Roughly chop a handful of parsley. Roughly chop one medium tomato into small pieces. If your cheese is not already grated, grate a small handful.
4. Preheat a large non-stick pan or electric griddle over medium heat. Add the oil to the pan followed by the eggs creating a thin, even layer.
5. As the eggs begin to bubble and coagulate, begin to sprinkle the cheese, parsley and tomatoes over the entire surface of the eggs. With a rubber spatula turn the end of the eggs over itself creating layers, on the griddle you can get up to 5 layers, on a frying pan the omelette will probably be 3 layers.
6. Transfer to plate and Enjoy!
Makes: 1 serving
Helpful Hints
**The more surface area the better, which is why the griddle is great for this application.
**The parsley can be left out if the green color will be un-appealing.
**In the video, I used tomatoes that were dehydrated but fresh tomatoes or any other ingredients work well. The main objective is the technique of folding the eggs to create the fluffy layers.
Nutrition Information: Amount per serving (Serving Size 260g)
Calories 355 Carbohydrates 7.7g Sugar 5.8g Fat 28.9g Saturated Fat 6.0g Protein 17.7gCopyright © 2018 Gluten-Free Resource Directory. All Rights Reserved.