These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
This morning it's bright and sunny out with rain in our forecast for later today. I decided it would be a great morning for an Olé Omelet for brunch. I filled them with diced poblano peppers, red bell peppers, onions and jalapeno peppers along with some diced cheddar cheese. I even threw in a few diced cherry tomatoes at the end. I have never put jalapenos in my omelet before, but I received a few from the coworker that shared the eggplants from his garden with me on Friday...so I thought what the heck -- I'll give it a try. I only used 1/2 of the jalapeno "just in case". I have to say, it turned out absolutely delicious. I sauteed all the veggies in a little olive oil until tender and it was an interesting mix of flavors; the mild heat of the poblanos, the sweetness of the red bell peppers and onions, and the moderate heat of the jalapeno (that was blunted somewhat by cooking). It was a great and colorful way to start the day! Olé! Check out the photos below. Enjoy!