We were excited to work with the talented Pamela Higgins on this recipe for her health and food blog. Head over to her site for her healthy, high-protein, gluten-free creations. ‘Indulging innocently’ is her ethos and she’s on a mission to help more of us ‘have our cake and eat it’ – that’s our kind of girl.
We’re suckers for a sweet breakfast and are also big fans of eggs. So when we discovered a way to combine our two loves, this easy idea became a firm favourite.
Think of it less as an omelette (especially if you’re one of those people who can’t get their head around the words ‘sweet’ and ‘omelette’ in the same sentence), and more like a kind of soufflé or a pancake.
You can make this with the blueberries incorporated into the batter if you’d prefer, but we like it this way – warm, syrupy and spooned over the top. Start with the blueberries first and leave them to cook while you get on with the omelette.
You will need:
- 2 eggs
- 1 tbsp cottage cheese
- 2 tsp honey
- Large handful blueberries
- 2 tbsp water
- 1 tsp coconut oil (We use Lucy Bee)
- Natural yogurt to serve
- Whisk together the eggs, cottage cheese and 1 tsp of the honey with a fork until well combined.
- Place the blueberries, water and remaining 1 tsp honey in a small saucepan and heat so that it bubbles gently. Stir from time to time, for about 8 minutes until the blueberries become sticky and syrupy.
- While the blueberries are cooking, heat a medium, non-stick frying pan over a low-moderate heat and heat the coconut oil. Pour in the egg mixture and cook for 4-5 minutes until almost cooked all the way through. Then carefully fold in half with a spatula or flip it over entirely (the underside should be golden brown), press down slightly and continue to cook for a further 1 minute.
- Serve the omelette with the blueberry sauce and natural yogurt spooned over.
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