This is the ultimate Sunday morning breakfast… indulgent, yet healthy.
Monique Cormack from Nourish Everyday has created and kindly contributed this delicious sweet cinnamon omelette recipe, originally created for Australian Eggs. It is easy to make, protein packed and full of nutrients… Triple tick.
If you are dairy-free you can substitute the greek yoghurt for coconut yoghurt and use a plant-based milk such as almond, macadamia or soy.
We love the addition of granola as a topping… We’re all about that crunch!
2-3 tbsp milk of choice
½ tsp ground cinnamon
2 tsp maple syrup
1 cup frozen mixed berries
½ cup Greek or coconut yoghurt
Handful of your favourite granola, for topping (optional)
Olive oil, coconut oil or butter, for cooking the omelette
- Place frozen berries in a small saucepan and add ¼ cup of water. Cook over the stove on a low heat until warm and thickened, stirring occasionally. Set aside.
- Whisk together eggs, milk, cinnamon and maple syrup. Heat a non-stick pan up to a moderate heat and add a teaspoon of oil or butter.
- Pour in the egg mixture and cook until almost set, then flip and cook for a minute more.
- Slide the omelette out onto a plate. Spread one half with yoghurt, then the berry compote, then fold the other half of the omelette over on top. Scoop over any remaining berry compote and sprinkle over granola, if using. Enjoy immediately.
If you don’t like flipping omelettes, an alternative cooking option is to make the omelette in an oven-safe fry pan and finish it quickly in the oven. To do this, preheat your oven to 180C before you start cooking the omelette. Start making the omelette on the stove as above, but when it’s starting to set, pop it in the oven for 3-5 minutes to cook the top. Too easy and no need to flip!
Fresh berries can be used in place of frozen berries. You can cook them into a compote or simply use them fresh as they are.