This morning, Jim asked what he could eat for breakfast since he’s trying to regulate his sugar levels. Coincidentally, I had been curious to try a bread substitute recipe I saw on YumMakers’ Facebook page the night before.
I followed the recipe closely—except I skipped the salt, using a mix of mozzarella and cheddar instead of creamy cheese. The result? A fluffy, cheesy omelette that worked beautifully as a low-carb start to our day.
Ingredients:
• 4 eggs
• 2 tbsp milk
• 1 tbsp flour
• 1 tsp baking powder
• 1 cup shredded cheese (mozzarella + cheddar)
• 1 large tomato, sliced
• Butter (to grease skillet)
Procedure:
1. Generously rub butter on your skillet.
2. In a bowl, combine eggs, milk, flour, baking powder, and half the cheese. Mix well.
3. Heat skillet on medium. Once hot, pour in the mixture carefully.
4. Let it set slightly, then spread the remaining cheese evenly on top.
5. When nearly done, sprinkle another layer of cheese and top with tomato slices.
6. Gently slide a turner under the tomato side, pull slightly from the other edge, and flip.
7. Press down lightly, let the cheese melt, and serve.
We paired this with bacon—and honestly, it was pretty good if I say so myself.
Sometimes, the best recipes are the ones that begin with a question.
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