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Chapter: Breakfast Egg Recipes
Section: Skillet: Omelets
Recipe: Vanilla Blueberry Omelet

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Vanilla Blueberry Omelet
2 eggs
1 tsp. vanilla extract
coconut oil
1/2 c. blueberries

Lightly beat two eggs and vanilla extract in a bowl. Heat 6" non-stick pan 
over medium heat. While pan is heating, heat half the blueberries in a 
saucepan until juices flow.

Add coconut oil to non-stick pan and coat evenly. When thoroughly heated, 
add egg mixture. Swish once and let sit. When eggs are about 70% settled, 
swish again. There should be a nice crispy layer around the side of the 
pan. When it starts to separate from the side, add fresh and cooked 
blueberries to omelet, reserving a few for garnish. Crispy layer should 
really be pulling away from pan now. Use a fork to help fold the omelet 
over. Slide on to plate, top with reserved blueberry filling, and enjoy!

Adapted from DBCLARINET at SparkPeople.com
DBCLARINET at SparkPeople.com