This omelet recipe can also be tried with other fillings. You could use prosciutto instead of the bacon, or sub- stitute a 1/2 cup of spinach for the asparagus. To make a veggie version, replace the bacon and asparagus with 1/4 cup mushrooms and 1/4 cup bell peppers.
Ingredients
2 strips SCD-safe bacon, chopped into small pieces 2-3 asparagus stalks, lower ends trimmed off and chopped into small pieces 4 eggs salt and black pepper to taste 8 strips chives, chopped fine olive oil for cooking
Instructions
1. First, cook the bacon strips in a cast iron stovetop pan on medium heat until done
2. Remove the bacon, and then add the asparagus into the same pan so that it cooks in the leftover bacon fat until desired consistency is reached (remove earlier if you like it crunchy)
3. Set aside
4. Crack the eggs and whisk them together in a bowl
5. Add in salt and pepper
6. Heat an omelet pan with olive oil and pour in the whisked eggs
7. Add in the asparagus and bacon into the egg that is cooking
8. Sprinkle the chives in
9. When the underside starts turning golden-brown, flip the omelet over, or fold over and allow the inside to cook until done
Yield
1-2 servings
This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.
