I love cooking breakfast on a leisurely Saturday or Sunday. Sometimes I wake up late, sometimes it’s the early morning. I head down to our kitchen, start by making an espresso or latte. Sometimes I’m in the mood to make a fresh veggie juice. I then go on to make breakfast, all the while Ella Fitzgerald is playing in the background. No rush, no hurry.

With my farmers’ market omelette, I love to add a carbohydrate into the mix. I am not a huge fan of plain old bread, as I do my best to cut out the wheat and gluten. I’m not allergic to wheat or gluten, but I do find myself feeling tired and bloated after eating wheat, so I like to find substitutes that don’t taste or feel like substitutes.

Last weekend at a local, small health food chain called Mrs. Greens, I bought Light Brown Rice Bread, unfrozen. Usually when I go for the wheat-free and gluten-free breads my only choices are in the frozen isle section. This time I was fortunate to find rice bread in the bread isle. The best thing about this bread is it has the texture and flavor of whole wheat bread, but lighter. I love that I can eat it without toasting it if I choose, unlike the frozen options. It also does not sweat on my plate after toasting like the frozen ones do. Ener-G also makes tapioca bread, regular rice bread, flax bread and yeast-free bread. I have tried them all and love them!

Farmers’ Market Omelette with light brown rice bread and fresh veggie juice. ©Reel Chow

Here’s an original omelette I love to make on lazy weekend mornings. It’s full of delicious organic ingredients I regularly pickup from the farmers’ market. I hope you enjoy trying it yourself.

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