It was my birthday yesterday and I woke up wanting a special treat for breakfast. I didn’t know what I wanted, but I knew I wanted something different. My mom offered to make me breakfast, low-carb, gluten free, dairy free pancakes, or eggs. As nice as that sounded, I wasn’t in the mood for either. I was in the mood for something sweet, new, and fresh.
I remembered a recipe that was in one of my Runner’s world magazines. It was a dessert omelet. The recipe looked delicious, however, it was not dairy free. So, I decided to make myself my own version of this dessert omelet.
Quick, Easy, and Delicious Omelet Treat!
I pulled out the smallest cast iron pan that we owned. If you do not have a cast iron pan, I highly recommend getting one. They are Teflon free but offer the same non-stick property when seasoned. Cast iron may also fortify your food with iron. When we bought our cast iron pans, we seasoned them ourselves. However, you can buy them already pre-seasoned.
I scrambled the eggs with a little bit of cinnamon and then coated the pan with coconut oil. You can also use olive oil. They both offer major health benefits. You can read more about the best oils to use in cooking from Dr. Hyman. In this recipe, I prefer coconut oil because it gives the eggs a little bit sweeter taste.
I poured the eggs into the pan and let it take the shape of the pan. Once the eggs were cooked on one side, I flipped it, making sure it kept the same shape, and let the other side cook.
Once the eggs were done, I put the circular egg omelet on a plate and put some fresh berries inside along with the cocowhip. I then folded the omelet and topped it with more fresh berries and cocowhip.
I was pleasantly surprised when I took the first bite. The sweetness from the cocowhip combined with the tartness of the raspberries and blackberries was just what I was craving. It was a sweet tooth’s breakfast of champions! With a serving of fruit, protein, and healthy fat, I was properly fueled for a day of birthday events!
- Coat the frying pan with the oil
- In a small bowl, combine the eggs and cinnamon
- Scramble the eggs
- Pour the eggs into the frying pan and let the eggs cook on one side for about 1 minute or until the first side is cooked
- Maintain the circular shape of the eggs and flip the eggs once to let the other side cook
- Take the egg out of the pan and put it on a plate
- Take half of the berries and put them on the eggs along with 1 tbsp. of Cocowhip
- Fold the egg
- Put the rest of the berries and Cocowhip on top