I’ve been sharing gluten-free recipes all this month in my Twice as Tasty column for the Flathead Beacon. The first three put a gluten-free spin on meals that many people make with wheat flour and other grains, swapping in cauliflower for Gluten-Free Cauliflower-Crust Pizza, certified gluten-free oats for Gluten-Free, Nut-Free Granola, and a naturally gluten-free grain for a steaming bowl of Buckwheat Porridge with Mushrooms and Eggs. But I make plenty of filling recipes that never raised the gluten flag, including the omelet recipe I share this week.

As I explain in my column, I see American-style omelets as essentially protein-packed vehicles for many ingredients: the first herbs and greens popping up in the garden, dibs and dabs from the fridge, and unusual combinations I might want to sample together before I make them the stars of a main dish. It doesn’t take much to fill a three-egg omelet; just 1/2 cup of bulky ingredients fits nicely into the elegant package without bursting its seams.
Learn to make Veggie-Stuffed Three-Egg Omelet