Zucchini One-Yolk Omelette

Need breakfast in a jiff?  Get out the eggs and those veggies from the garden.  Add a little GF lunch meat and you have yourself a wonderful meal.

Zucchini One-Yolk Omelette
 
1/2 Medium zucchini, chopped into small pieces.
3 Eggs (omit 2 yolks-optional)
1/2 Green onion bulb, minced.
2 Pieces gluten free ham lunch meat, chopped.  (I used Buddig Deli Cuts).
Sprinkle Seal Salt
1 tsp. Olive Oil
1 Fresh basil leaf (chopped or torn)

1.  In a small pan (6-8"), pour oil and let heat on medium-high.
2.  Add zucchini, salt and stir.  Cook until golden brown.
3.  At this point you can do one of two things.  You can leave the zucchini in the pan, layer the two pieces of lunch meat on top and crack the eggs over the lunch meat.  Cover and let cook on low until eggs are cooked through. (there is no need to stir) About 10-15 min.  Top with basil. Serve.
Or...
4.  Remove zucchini onto a separate platter.  Add oil to pan, then eggs, cover with lid and let cook until slightly firm.  (there is no need to stir) Add zucchini and chopped ham and basil.  Serve.

Simple Jacks! from Kami's Kitchen...

If it's one thing country folk like, it's yummy food and lots of it.  No country meal would be complete without the beloved flapjack/ pancake breakfast...lots and lots of thick, fluffy, panjacks or flapcakes.  This is one wonderful meal that can be topped any way you like.  I've seen topped with eggs, hollandaise sauce and cheese.  It's neutral enough to spice it up or sweeten it.  We like it topped with butter, pure maple syrup, honey or jam.  No matter how you do it, it'll fill your tummy and put a smile on your face.  As all recipes on this site, this one is created in my kitchen as well...  Among all the pancake recipes I've created or tried, this is my favorite and my kids as well.  Mostly because it's yummy and for the cook it's completely simple.  I have provided many ingredients that can be added or removed and you still end up with a yummy jack!

2 Cups Brown Rice Flour
2/3 Cup Arrowroot Flour (starch)
1 tsp. Salt (celtic sea salt or regular)
1 tsp. Baking soda
2 tsp. Cream of tartar
1 egg (optional)
2 tsp. Pure Almond Extract (optional)
1 1/3 Cup Pacific Foods Rice Milk (gluten free) or regular milk
2/3 Cup Water
2 Tbsp. Honey or Pure Maple Syrup (optional)
1 1/2 tsp. Cinnamon (optional)
Pinch of Nutmeg (optional)
Pinch or Ground Coriander (optional)

Mix dry ingredients together.  Add remaining ingredients and mix well.  Pour into greased pan and cook until bubbles start to present, then flip.  Top with any goodie you like...(This recipe is best when followed as directed, especially with the spices...however, it's still yummy if you can't have any of the *optional ingredients. If you find these are too thick, increase the liquid by 1/4 cup. Give it a try and see what you think.  Please remember to site my blog at Kami's kitchen the gluten-freefarmgirl.  Thanks and have a wonderful meal!

Break...Fast! Left over...left better!

Breakfast is traditionally know for its name because of our sleepy time fast at night and our need for food in the morning.  Breakfast being an all important meal to start the day off right.  Left-overs are included in many of my breakfasts, from black beans, zucchini to fresh fruit and juice.  *By the way...I use onion powder very generously.  Any time you cook with vegies, add a generous dose of onion powder, it releases the flavors of the vegies and the aroma will bring everyone a running into your kitchen.
This morning I opted for my left over zucchini (sliced and already saute'ed with onion powder).
 Lay the zucchini in the bottom of the slightly oiled or sprayed pan ( I use a 6-8 inch pan, it makes flipping easier).
Crack the eggs evenly over the top.
Add other vegies or mozzarella cheese.
Let cook until firm and flip.
After fully cooked you can fold like an omelette and add more vegies or top with salsa and plain yogurt.


Enjoy...