I love a good egg in the morning, whether it’s in porridge, on toast or in an omelette form. Adding raspberries to the omelette mix makes it into a sort of french, crepe like breakfast. Light, but satisfying and super duper delicious! It may sound weird at first but its honestly heaven on a plate and it will definitely wipe those naughty cravings away in a flash!
I like to whack loads of toppings on to my omelette to create a lovely crunch with the soft and silky omelette mix. It makes the omelette more fun to eat and even more delicious than it already is!
I add maple syrup to the mix, which is pure and free from refined sugars and vanilla extract, again make sure its pure! To sort of disguise the egg and turn it into the sweet tooth’s dream breakfast!
I’ve chosen coconut flakes and almond flakes to top this omelette with as they are raspberries best friends but try adding a dollop of yogurt onto the omelette too for the ultimate perfect Sunday morning breakfast.
You will all be thanking me later! I can see you all smiling as you eat this already!!
Ingredients – Serves 1
100ml oat/almond milk
1 tbsp maple syrup
1 tsp vanilla extract
1 tsp coconut oil
20g flaked almonds
10g coconut flakes
Preheat the grill to it’s highest setting.
Whisk the eggs in a jug until combined.
Then add the milk, maple syrup and vanilla extract.
Whisk to combine.
Pour in the raspberries and stir gently.
Put to one side.
In a large frying pan, toast the almonds and coconut flakes until golden. Pour into a bowl and put to one side.
Heat 1 tsp of coconut oil in the frying pan and tip to distribute around the pan.
Pour the omelette mix into the pan and cook for around 5 minutes/until golden on the bottom.
Transfer to the grill and cook until golden on top.
When the omelette is ready, slide onto a plate and top with the toasted almonds and coconut.
A dollop of coconut yoghurt wouldn’t go a miss either!