Wow, this was a pleasant surprise to the taste buds, let me tell you!! Salivating at the gills I’d say!!! I am not sure whether this is what my Personal Trainer had in mind when she told me I needed a protein, carbohydrate and healthy fat combo after my morning workout. It ticks all the boxes as far as I can see and tastes a lot better than a powdered protein, food like substance. This is definitely a much healthier take on a stock standard American style sweet pancake.
This was inspired by Amy Crawford of The Holistic Ingredient fame. I thought I’d let my creative juices get to work and this was the finished product. Not bad for a first attempt, even if I do say so myself! For a copy of Amy’s ebook Click here to view more details.
There are so many delectable yet healthy recipes! I highly recommend you grab a copy for enjoyable and nutritious recipe ideas!
A nice treat for breakfast in bed, at home, on your day off ~ with that someone special. Definitely not something I would recommend, packed in your Delsey! ;-)
Sweet~Black Forest Omelette
- 2 free range, organic, eggs
- 1 heaped dessert spoon of fresh desiccated coconut
- 1 teaspoon of milled organic flaxseed, sunflower and pumpkin seeds
- 1 dash of coconut nectar to taste
- 1 pinch of cinnamon
- 1 heaped tsp of sifted cacao powder
- 1 heaped dessert spoon of organic Greek style goats milk yoghurt or Co Yo (today I used organic vanilla flavoured cows milk yoghurt, as I didn’t have to resources to go with the recommended products)
- 1/3 cup of frozen organic Black Forest berries
- 1 tablespoon of water
- 1 tsp coconut butter
Putting it together
- Place the berries in a small saucepan with a dash of water and heat over medium heat until defrosted.
- Lightly beat eggs with water in a small bowl.
- Gently stir in the cinnamon, cacao, coconut, nectar and milled flaxseed, sunflower and pumpkin seed mix.
- Once the eggs are ready, heat the coconut oil in a non-stick fry pan over a high heat.
- Pour the mixture in and tilt pan so eggs cover base.
- Cook for two minutes or until the mixture just begins to set.
- Separate the berries from the liquid and place the berries in an even layer on top of the egg mixture.
- Continue to cook over a medium heat until omelette has set.
- Drizzle over yoghurt and fold omelette in half and serve onto plate immediately.
- Garnish with a dollop of yoghurt, leftover berry juice and a sprig of fresh mint.
Grab a fork and dig in!
The vanilla flavoured yoghurt actually complemented this quite nicely. You could almost call it a breakfast dessert, although without all the highly processed sugar and crapola!