Shallot and Gruyère Omelette

I like to think that 2015 will be the year of good, sensible nutrition.

Out with the fad diets and phony nutrition claims, and in with the practical approach to nutrition. Instead of going gluten free* or Paleo or doing juice fasts or eating charcoal, I’d love to see people just eating good wholesome foods.

This shallot and gruyère omelette is a healthy vegetarian breakfast or brunch that's naturally gluten free!

Take this shallot and gruyère omelette for example. 20 or 30 years ago – heck maybe even just 10 years ago – this would have been shunned by most healthy eaters because of the cholesterol in the eggs, and the fat in the cheese and oil/butter. But thanks to scientific research, we know now that fat is not the devil we once thought it was.

This shallot and gruyère omelette is a healthy vegetarian breakfast or brunch that's naturally gluten free!

In fact, nutrition research is increasingly finding that a balanced diet that includes all four food groups and a moderate amount of carbohydrates, fat, and protein is the best approach. So instead of hopping on the next food restriction fad, let’s just eat real, good food. Along with watching our portion sizes and eating lots of plant based foods, I think that’s the real ticket to healthy eating.

Not to mention it tastes a helluva lot better than fat free, calorie free, flavour free crap. And charcoal, or so I would imagine.

*This is not referring to people who go gluten free due to Celiac disease or gluten intolerance.

This shallot and gruyère omelette is a healthy vegetarian breakfast or brunch that's naturally gluten free!

Shallot and Gruyère Omelette
 
Prep time
Cook time
Total time
 
This shallot and gruyère omelette is a healthy vegetarian breakfast or brunch that's naturally gluten free!
Author:
Yield: 1 serving
Ingredients
  • 1 tsp olive oil or butter
  • ½ medium shallot, sliced thinly
  • 2 eggs
  • 1 tbsp water
  • Salt and pepper
  • 2-3 tbsp grated Gruyère cheese
Instructions
  1. Crack the two eggs into a dish and add 1 tbsp water, salt, and pepper. Whisk until well combined and slightly frothy.
  2. Heat up the olive oil or butter in a nonstick pan and add the shallot once hot. Saute over low heat until it has softened. Pour the egg mixture into the pan and let cook until the bottom of the omelette has set.
  3. Once it is about 70% cooked, sprinkle the Gruyère cheese in the middle of the omelette, then fold over one third of the omelette into the middle. When it is about 95% cooked, fold over the other third into the middle, then remove to a plate. The omelette will get fully cooked on your plate due to carryover cooking.

Shallot and Gruyère Omelette

What do you think the nutrition fad for 2015 will be?

Looking for more easy breakfast recipes? Check out:

My favourite everyday banana oatmeal
Kefir breakfast bowl
Apple butter granola

28 Comments

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28 Responses to Shallot and Gruyère Omelette

  1. Amen girl! I couldn’t have written this post better myself! If you ask me, nourishing our bodies with real whole foods as trendy as it gets. As much as I love the fact that healthy eating has gained the spotlight over recent years, I hope that 2015 is the year that we get rid of buzzwords that lead to faddish approaches to diet. I also hope that the idea of eating local gains popularity. Regardless of where we are in the world, healthy options are always available. There is no need to source ingredients which have undergone extensive amounts of transport!

  2. Simple and delicious! Can you believe I’ve actually never had gruyere cheese? What would you compare it to?

  3. I had the biggest, cheesiest omelette for breakfast yesterday! Hmm, next nutrition fad, hey? I think we’ll continue to see everyone soaking, sprouting & fermenting everything & anything.

    • Chelsea

      Mmm that sounds fantastic. And I’m so on board with fermenting becoming a trend. I would love to see kefir more in breakfast restaurants eh?

  4. I totally did a similar post on Monday so you know I’m totally down with this. Preach sister, preach. I’ve also got eggs on tonight’s agenda. I only wish I had gruyere.

    By the way, charcoal does taste like crap… it was an accident.

  5. your pictures are so beautiful, as always. i agree — 2015 is my year of healthy eating too. cheers to that!

  6. I hope 2015 is a year full of vegetables! …but I’m an optimist haha.

  7. Oh God, if I go by how things are progressing here in Australia, it looks like low carb/paleo is going to continue to trend.My favourite burger joint just got a tonne of exposure because they are introducing new ‘low carb’ buns.

    Now this recipe looks delicious. All my favourites in one. Can you believe I’ve never had shallots in an omelette before?

  8. it’s hard to say what the next big fad will be! Paleo still seems to be going strong, so imagine that’ll stick around for a while.

    Also I’m still eating eggs pretty much every day, but I can’t remember the last time I had an omelette. This looks so good – thanks for the motivation to switch it up|p!

    • Chelsea

      I get in such phases with eggs too! I’ve been eating them as omelettes for the past few months and can’t even remember the last time I had them fried or scrambled lol.

  9. I love how simple, yet delicious this recipe looks! You make it look easy girl… my omelettes are never that pretty!

  10. Oh I hope you are right! I definitely have noticed a push towards just eating whole, traditional foods recently so I’ll keep my fingers crossed!

    This looks amazing. I’m all about the eggs recently!

  11. Lovely omelette and simply delicious with gruyere and shallots! Whole foods is where it’s at. Organic and local, if accessible, even better! Thank you for pep talk Chelsea!

    • Chelsea

      Thanks Traci! :) Totally agree about local and organic produce as well. Not only for nutrition, but for better flavour too!

  12. Looks beautiful. Cheesy eggs are one of my favourites. Cheesy anything, really. ;) I’m going to echo the other comments with Paleo continuing to dominate the scene. I do see why limiting sugar makes sense but I could never give up on grains.

    • Chelsea

      I could never give up grains either. Did you hear about that big recent study that found that people who eat whole grains tend to live longer? Just another good reason to eat them!

  13. I’m so into practical, whole-foods, real nutrition and I just LOVE a good omelet. Way to preach!

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