[Sticky] Berry Breakfast Omelette

No flour or milk was harmed in the making of this omelette.

Ingredients:

• 6 medium free range organic eggs
• 1 tsp coconut oil
• 6 drops stevia or diet compliant sweetener to taste
• 2 tsp lemon juice
• 1/4 cup organic blueberries
• 1/4 cup organic raspberries
• 2 medium organic strawberries, diced

Method: Number of Servings 2 / Prep Time 10 minutes – Cook Time 8 Minutes 

1. Crack the eggs into a mixing bowl. Add the stevia or preferred sweetener and lemon juice. Beat well to combine.

2. Add the strawberries, raspberries and blueberries to the bowl with the beaten egg. Stir well.

3. Heat the coconut oil in a non-stick frying pan over a medium/high heat and swirl the oil to coat the pan.

4. Pour the egg mixture into the pan, ensuring the fruit and egg are evenly distributed and covering the base of the frying pan. Reduce to a medium heat.

5. Cook the omelette until set around the edges. Once set, ease the cooked egg away from the side of the pan using a spatula, allowing any uncooked egg to flow underneath. Continue cooking until the omelette is set firm and no liquid remains on top.

6. Once cooked, allow to cool a little, then carefully ease the omelette out from the pan and onto a plate. Spoon the coconut milk yogurt over one half of the omelette, then fold the omelette over on itself. Slice in half to serve.

Nutritional Information Per Serving: (does not include the coconut milk yoghurt topping)

• 6g carbs
• 2g fibre
• 16g fat
• 17g protein
• 248 kcals

If you include dairy in your diet, you can swap the coconut yoghurt for a full fat Greek yogurt.