Looking to change up your breakfast omelette? Try this sweet breakfast omelette, a twist on a classic omelette, served with yoghurt, banana and chia seed jam.
Sweet breakfast omelette ingredients
- Egg: Look for organic free-range eggs if possible.
- Vanilla: Look for pure vanilla extract rather than vanilla flavouring.
- Oats: Buy certified gluten-free if you’re avoiding gluten as although oats don’t contain gluten they can get contaminated easily.
- Cinnamon: I love Steenbergs cinnamon. I’m not an affiliate, I just love their herbs and spices and use them in many recipes.
- Coconut milk: This ingredient adds creaminess, so used tinned coconut milk (make sure it’s well stirred). You can freeze leftover coconut milk in ice cube trays or silicone moulds. Freeze it in 2 tablespoon portions so that you have the perfect amount on hand next time you make this recipe.
- Extra virgin coconut oil: To grease the pan. Use butter or ghee instead if you prefer.
- Chia seed jam: For this recipe, I used blackberry chia seed jam. You can use blackberry or any other berry you prefer. If you don’t have time for the chia jam, just leave it out.
- Coconut yoghurt: Look for a brand with minimal ingredients like Cocos Organic. You can use cow’s milk yoghurt if you prefer (I recommend full fat Greek yoghurt for this recipe).
- Flaked almonds: Almonds add a satisfying crunch to this recipe as well as healthy fats. You could switch for flaked coconut to keep to the coconut theme, or leave them out if you like.
How to make the perfect sweet omelette
Before you start cooking, make sure you’re using an 8-inch non-stick pan (interior diameter of 6-inches), I like the Always Pan which is non-stick, but importantly, also non-toxic. The non-stick coating of the Always Pan makes it a cinch to remove the omelette from the pan. Preheat the grill to medium.
- Make the egg base. Whisk the eggs, vanilla extract, oats, cinnamon, honey and coconut milk in a medium bowl until lightly fluffy.
- Cook the omelette base. The key to the perfect omelette is cooking low and slow! So heat the oil, butter or ghee over medium-low heat, then pour the egg mixture into an even layer. Turn the heat to low, and let it cook without poking or prodding for 2 to 3 minutes.
- Place under the grill. Continue cooking for 3 to 4 minutes or until golden and just set. Leave to cool slightly and then slowly slide the omelette onto a plate.
- Add the toppings. Add coconut yoghurt, chia seed jam, sliced banana and scatter with flaked almonds. Et voila! The perfect sweet omelette.
More egg breakfast ideas
If you love eggs as much as I do, here’re some other egg recipes to try for breakfast:
- Sweet potato waffles with fried egg
- Easy buckwheat crêpes
- Rainbow abundance bowl
- Chocolate orange baked oats
- Green goddess omelette
- Breakfast egg muffins
- Traditional shakshuka
- Spring vegetable shakshuka
If you make this sweet breakfast omelette, let me know how it turned out! I’d love to hear what you think in the comments below or post a photo in The Fertility Kitchen Community.
Sweet breakfast omelette
- 4 large organic free-range eggs
- 2 tsp pure vanilla extract
- 2 tbsp gluten-free oats
- 2 tsp ground cinnamon sifted, plus extra for sprinkling
- 1 tbsp honey
- 2 tbsp coconut milk (from a tin) or milk of your choice
- 1 tbsp extra virgin coconut oil or butter
- 2 tbsp Chia seed jam I used blackberry in this recipe
- 1 banana sliced
- 2 tbsp coconut yoghurt or yoghurt of your choice
- 1 tbsp flaked almonds optional
- Preheat the grill to medium and place the eggs, vanilla, oats, cinnamon, honey and coconut milk in a medium bowl and whisk to combine.
- Melt the coconut oil in a medium heavy-based ovenproof frying pan over a medium heat. Pour in the egg mixture and cook for 1-2 minutes or until the base is set.
- Place under the grill and continue cooking for 3-4 minutes until the omelette is golden and just set. Leave to cool slightly in the pan, then use a spatula to to loosen the edges and slide onto a chopping board.
- Cut in half and divide between serving plates. Top with coconut yoghurt, blackberry chia jam, banana slices and flaked almonds (if using) to serve.