About
This sweet breakfast omelette is loaded with soft cream cheese, raspberries and blackberries.
This makes a great change from a savory egg based breakfast. Perfect for weekend brunching.
Ingredients
- 3 medium raw egg
- 1 tablespoon maple flavored syrup by lakanto
- 1 tablespoon, whole pieces blackberries
- 1 tablespoon, whole pieces raspberries
- 1 tablespoon almond milk
- 1 teaspoon cinnamon
- 1 tablespoon unsalted butter
- 1 tablespoon cream cheese spread
- ⅛ teaspoon salt, sea salt
Instructions
- Crack the eggs into a bowl and add the syrup, milk, cinnamon and salt. Beat together to combine.
- Melt the butter in a skillet over a medium heat. Pour in the egg and leave to settle and start cooking. Use a spatula to gently ease the cooked egg away from the sides of the pan, allowing any uncooked egg to flow underneath.
- Once the omelette is cooked through, carefully transfer to a plate. Dot the cream cheese over half of the omelette and scatter over the berries. Fold in half to serve.
Nutrition Facts
- Servings: 2
- Calories: 188.6kcal/788.9kJ (per serving)
- Fat: 15.0g (per serving)
- Carbs: 5.9g (per serving)
- Protein: 9.1g (per serving)
