Dairy Free, Over Easy Cheese Omelette

You know when you get breakfast envy?

Like when you go to a restaurant and you order but then the person who you're dining with, their food arrives and it looks way better than your food and so you're a little sad inside.

That's how this omelette was born. 

Never a fan of green onions growing up and even into adulthood, my husband offered to make me an omelette one morning and it was the veggie we had on hand so I declined. I made myself my regular Paleo meal of scrambled eggs, sweet potato and bacon and felt like I had a rock star breakfast.

While cooking up his omelette he ran out of mozzarella and asked if he could use my Daiya mozzarella and once it was done and placed on his plate, I looked at my dish and looked at his and I knew I ordered wrong. Even though I was in my own kitchen.

And once I tasted it, it became a definite craving many weekends to follow, including this weekend. 

Who'd have known? There was a green onion fan deep down inside of me. It just needed to be in this yolky, cheesy breakfast creation. 

Ingredients:

• 3 Organic Eggs
• 1/4 C. Daiya Mozzarella Shreds
• 1/8 C. Chopped Green Onion
• Olive Oil Spray 

​Directions: 

• Spray frying pan with olive oil spray and heat over medium heat. 
• Crack eggs and separate yolk from the white allowing the three egg whites to fall into pan.
• Place the three yolks on the left side of pan. 
• As it starts to cook, rotate the pan around so that the egg white covers the pan, ensuring full coverage to create your omelette. 
• Once whites have hardened, add in Daiya cheese, green onion and fold omelette over until cheese is melted. 
• Serve hot with shredded sweet potato, bacon or breakfast juice.