May 19, 2020
Sweet Omelet with Berries and Cream
This sweet soufflé omelet can easily be made dairy free. Serve with a berry sauce, as in the recipe or feel free to use just a handful of fresh berries instead. The whipped cream or coconut cream can be substituted with sweetened sour cream or mascarpone cream. I often like to add a touch of almond extract to the cream topping. You can also use the Easy Berry Jam on these.
Servings: 2
Calories: 422kcal
Ingredients
Omelet
- 1/3 cup heavy cream chilled, or coconut cream, if dairy-free
- 5 large eggs at room temperature, whites and yolks separated, yolks lightly beaten
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons monk fruit powdered
- 2 tablespoons butter or butter flavored coconut oil, if dairy-free
Berry Compote
- 1/2 cup frozen blueberries
- 2 teaspoons lemon juice 1 lemon
- zest of 1 lemon
- sweetener to taste
- pinch of salt
- pinch of coriander
To Serve
- whipped cream or coconut cream, if dairy-free
Instructions
- Combine the berries, salt, coriander, and sweetener in a small saucepan and heat over medium heat. Simmer for about 10 minutes, until saucy. Off heat, add lemon juice and zest. Set aside.
- Preheat the oven to 400ºF.
- Whip the cream to soft peaks and set aside. In a separate bowl, beat the whites to soft peaks with the salt, monk fruit, and vanilla. Then fold in the yolks and half the whipped cream.
- Heat a 10-inch oven safe skillet over medium low heat and add and add 1 tablespoon of butter. When melted and the foaming subsides, rotate the pan to ensure all surfaces are coated to prevent sticking. Add the eggs and cook for about 3 minutes, or until the edges are almost set. Transfer to the oven and cook until eggs are set, another 7 minutes or so. The omelet should be just browning.
- Remove from the oven and the second tablespoon of butter to the top to melt, swirling it around. Sprinkle with a bit of cinnamon and granulated monk fruit, if desired. Tilt the pan and use a spatula to push the omelet halfway out of the pan and onto a serving plate. Using the skillet, tilt the whole omelet so that it folds in half over itself. Serve immediately with remaining half of the whipped cream and berry compote.
Notes
For a fresh fruit compote, simply slice larger fruits such as strawberries, and toss with a pinch of salt, sweetener to taste, a splash of vanilla, lemon zest, and a squeeze of lemon juice. You can add fresh herbs here if you like. Strawberry and basil is a classic combination.
Nutrition Facts
Sweet Omelet with Berries and Cream
Amount per Serving
Calories
422
% Daily Value*
Fat
37
g
57
%
Saturated Fat
20
g
125
%
Cholesterol
494
mg
165
%
Sodium
417
mg
18
%
Potassium
210
mg
6
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
15
g
30
%
Vitamin A
1527
IU
31
%
Vitamin C
6
mg
7
%
Calcium
87
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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