Sweet breakfast omelette
This sweet omelette offers a tasty twist on a breakfast classic, flavoured with cinnamon and topped with fruit, yoghurt and chia seed jam it's sure to become a firm favourite!
Servings: 2 servings
Ingredients
- 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
To serve
- 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
Instructions
- 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.
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