This morning I felt like a different breakfast than what I usually have. These past weeks I’ve been having my usual breakfast with 2-3 fried eggs + leftover meat from the night + veggies + coffee with coconut oil. Also a nice start to the day but today I felt the need for something a bit more special.
I haven’t made a sweet omelet in a while so I thought I would go back that road again. And that turned out to be a lovely change.
A few words about the omelet, before we get to the recipe:
- I call it a sweet omelet but it’s not really sweet as it contains no added sugar or sweetener. Feel free to add your sweetener of choice for a sweeter version.
- The batter feels a bit dry. I prefer it that way in my sweet omelets. Go easy on the desiccated coconut if you want it less dry.
- I used “real blueberries” that were frozen. Real blueberries are black or dark blue on the inside and not white like the large sweet so called blueberries, we can buy everywhere. Real blueberries are not sweet, they have a more sour taste and I really like that.
- Be careful not to spill juice from the real blueberries on your white t-shirt. Just sayin’!
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SERVES 1 PERSON
- 3 eggs
- 2-3 tablespoons of Desiccated Coconut
- 1-2 tsp Coconut Flour (Sukrin)
- 2 tsp cinnamon
- 0,5 tsp vanilla powder
- optional: a bit of Sukrin Gold, Coconut Palm Sugar or a few slices of banana
- Odourless Coconut Oil for frying
- 1 small handful of blueberries
2. Heat up coconut oil in a frying pan and add the egg mixture and move the pan around to spread it out evenly. Turn down the heat to medium.
3. When the omelet starts to firm up, add the blueberries to one side.
4. Use a spatula to fold the omelet in half and cook it on both sides until it’s golden brown.
5. Sprinkle a bit of desiccated coconut over before serving it on a nice plate.
I also had a cup of coffee with some added coconut oil and that was just a lovely start to my day!
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