You read correctly – sweet omelette. Aren’t omelettes savoury though? Wrong! Rules were meant to be broken baby. Sometimes breakfast calls for something a little more sweeter and when pancakes aren’t just cutting, the sweet omelette is my back up plan. Not the refined white sugary kind of sweet though. The sweetness in this omelette is au’naturale; from the fruit, cinnamon and vanilla.
Don’t be afraid to mix and match or add what you like to it either.
This particular recipe called for a few things I simply had in stock already. Another great alternative would be cocoa powder and berries. Let your creative juices run wild!
Ingredients
- 2 organic free range eggs
- 2 drops of vanilla extract
- Pinch of salt
- 1 small semi-ripe pear
- 1/2 banana
- 1 tsp cinnamon
- 3 tablespoons of Greek yoghurt (optional)
- 2 tablespoons shredded coconut
- Raw cacao nibs to serve
- Coconut oil
Instructions
- Heat a fry pan on medium heat with coconut oil.
- Grate the pear and add this to the fry pan along with the chopped banana and 1/2 of the cinnamon.
- Lightly cook for 2 minutes, or until the banana becomes mushy. Remove and set aside
- Beat the eggs with the vanilla, remaining cinnamon and vanilla.
- Heat some more coconut oil in the pan and add the egg mixture. Allow to spread out into an omelette shape.
- After 30 seconds, add the pear/banana mixture to one half of the omelette, along with the shredded coconut and Greek yoghurt.
- When the eggs cooks through, enough for you to get a spatula under the half without the mixture, flip that half over and cook for another 20 seconds.
- Remove from the pan and serve on a plate with coconut and cacao nibs to garnish.
Who else out there is omelette obsessed?
(P.S. It’s ‘omelette’ here in Australia, okay!)
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