This "sweet omelet" is a variant on the tried-and-true breakfast omelet. This crepe-like breakfast is made with eggs and served with fresh fruit and whipped cream. It is a great option for those on lower carbohydrate diets who are still looking for a brunch treat. Eggs are packed with nutrition, including protein and minerals. The yolks are a great source of Omega 3 fatty acids, particularly if the eggs come from hens eating bugs and weeds or on a diet of flax or fish meal.
Ingredients per omelet (Serves one)
- Two eggs, plus water and a pinch of salt
- One teaspoon of cooking oil
- One dollop of whipped cream
- 1/4 cup fresh fruit
The eggs
Whip up two eggs with 1 tablespoon of water. Add a pinch of salt. Keep the two eggs separate for each omelet.
Steps
- Heat a non-sticking crepe pan over a medium-low heat. A high skillet temperature will burn your eggs.
- Melt a teaspoon of coconut oil or butter in your skillet. Cover the skillet bottom well once the oil or butter is melted.
- Pour in the whipped 2-egg portion. The egg mixture should cover the skillet in a thin layer.
- Loosen the edges as the egg cooks. Do not let the egg over-cook.
- When the egg has cooked through enough to be lifted, lift it and flip it over for another 1 to 1 1/2 minutes. Your egg will resemble a crepe.
- Turn the omelet out onto a warm serving plate.
- Place some fresh sweetened fruit down one side of the circle and roll it up like a crepe.
- Treat the top to a dollop of sweetened whipped cream and a piece or two of fresh fruit.
- Serve immediately.
