Baked on the Bright Side

Breakfast Special: Waking up to gluten-free on your plate!

April 4, 2012

Now that the mornings are getting brighter, your breakfast should, too!

Pastries and cereals may sound tempting, but stay away from foods that are difficult to digest, especially in the morning. Sugary breakfasts may also cause you to crash later in the morning. Instead opt for a balanced easy-to-digest meal that will get you ready to take on your day!

Eating gluten-free can often make it difficult to eat enough protein. Naturally gluten-free, eggs are a wonderful source of protein for your breakfasts. Fry one up and serve it on a toasted slice of our delicious gluten-free bread! If you’re going for breakfast sausage read the label carefully – some products may contain gluten and/or casein. Here’s a great list of gluten-free sausage and lunch meat from major brands.

Yogurt is one of my personal favorite breakfast foods. Mountain High, Brown Cow and Stoneyfield Farms all claim that their yogurts are free of gluten. Flavored yogurts may have a gluten-containing additive, so I stick with plain. Throw in some gluten-free granola or some berries and BAM! your yogurt is all dressed up for the breakfast party!

Craving carbs for breakfast? Eating Well magazine has prepared this yummy Spanish omelet recipe:


Spanish Omelet

(Source -

  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small onion, thinly sliced
  • 1 cup precooked diced red potatoes, (see Tip)
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon smoked paprika
  • 6 large eggs
  • 4 large egg whites
  • 1/2 cup shredded Manchego, or Jack cheese
  • 3 cups baby spinach, roughly chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
  2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
  3. To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.


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