Berry omelet

serves 2

Try this out over the weekend, it’s super easy and tasty! I've been inspired by the recipe from I quit sugar for life, by Sarah Wilson. For some reason my omelets always end up looking way more fluffy then they should.

Ingredients:

- 2 eggs

- 1 tablespoons rice malt syrup

- 1 tbsp of coconut oil

- handful of strawberries and blueberries

To serve:

- greek yoghurt

- agave syrup

Method:

Preheat the oven to 200C/400F/Gas 6.

Separate the eggs and mix the syrup and yolks togheter. In a separate bowl, beat the egg whites until thick and fluffy, then fold into the yolk and syrup mixture.

Melt the coconut oil in a omelette pan (around 20cm big) over a low heat. Pour in the eggs and sprinkle the strawberries and blueberries over the eggs. Cook over a low heat until the base is golden. Place the pan in the oven for a few minutes to cook through.

Serve with greek yoghurt and agave syrup. Feel free to use any of your favorite toppings.