Vanilla Blueberry Omelet
1 tsp. vanilla extract
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