So, this is the best. I cannot imagine why I never made an omelette with a sweeter side before. I was really missing out, but don’t worry, I’ll be making up for lost time!
I used frozen blueberries. Wyman. They are my favorite and I always have a big bag in the freezer. Blueberries are probably the one and only thing I prefer frozen to fresh. You could use fresh though, just cook them a little longer I think. It’s hard to go wrong.
This recipe is whole30 compliant if you cook the omelette in ghee or olive oil and omit the added sweetener.
- 1/3 cup frozen blueberries
- 1 tsp coconut crystals (or sucanat, brown sugar, etc)
- 1 overflowing tbsp nut butter of choice (I used Justin’s Almond Butter)
- 2 organic eggs
- 1 pat butter
Over medium heat, put your blueberries, sweetener, and a touch of water in a sauce pan. Stir it up, keep it on medium heat to warm through.
Beat those eggs like you mean it.
Butter that pan like you mean it. Medium heat in a 12 inch skillet.
Let it heat up fully.
Check on your blueberries for a moment. Raise heat up high for a few seconds, then put it on low and keep it there.
Pour in your eggs. Let it cook for about 2 minutes – the edges will look a little bubbly and if you move the pan around a bit it should slide easily. Flip it.
Careful not to burn it. Burn omelette is yuck. Cook a little longer then flip onto your plate.
Fill your omelette with your nut butter. Maybe I lied about the quantity. Let your heart be your guide.
Pour your blueberries over the omelette.
Omelettes are so good.
Some fear the flip.
But fear not.
I got you.
First, begin with two eggs.
Beat them within an inch of their lives. With a whisk. Don’t you dare use a fork. Don’t stop until you’re a little out of breath.
I’m serious. Ask anyone who’s seen me make eggs.
Put a large pat of butter in a non-stick pan, turn the heat to medium. Count to ten. Pour.
That’s butter in that pan. Eggs adore butter. As do I. If you ever made a bad omelette, perhaps you did not use butter.
Let the egg “set” for a few minutes. The edges should start to look done. A gentle touch with the spatula should confirm. Because of your delicious butter, the egg should be able to slide around the pan without sticking.
With your spatula (if you have a plastic-ended one, use that. A metal one will scratch your non-stick pan and break your omelette very easily) gently and with confidence, flip your omelette over.
It should look like this.
Now, add your toppings.
Then gently fold over the omelette.
Let cook on this side for a few moments, then flip and let cook on the other side. Your cheese should be bubbly. Just watch out for burning those eggs. Burnt eggs are just gross. Even with butter.
Now, slide your gorgeous, fluffy, buttery omelette onto your plate. Decorate it.
- Use a small pan.
- Seriously, don’t skimp on the butter.
- Make sure your eggs are beaten up thoroughly.
- Keep your heat medium to low. It’s better to cook slowly than to burn quickly.
Omelettes are so good. And if you practice a bit, you’ll become a pro. Then you can start flipping with the pan instead of the spatula. Sometimes I do. But no one’s watching besides the animals and Eli – and they are never impressed. Unless I miss and it falls on the floor, of course.
Hope you all have a wonderful Thursday! I’m excited because my husband is finally gracing me with his presence after being gone ALL WEEK LONG. I don’t know who he thinks he is. 🙂