This sweet breakfast omelette is an Austrian recipe from my childhood. I adapted it slightly making it dairy and sugar free.
The recipe will feed four so you need to make four omelettes. For each omelette whisk together one egg, a little coconut milk, xylitol and vanilla extract. Pour into a skillet and cook on medium-high for 1-2 minutes then flip and cook another 1-2 minutes or until lightly browned. The xylitol and vanilla help tone down the egg flavor.
The vanilla cream is made of warm vanilla pudding with some xylitol and coconut whipped cream added. Fill all 4 omelettes with vanilla cream and your choice of fruit then fold each in half. Top these sweet breakfast omelettes with some fruit, drizzle with chocolate syrup and serve.
Sweet Breakfast Omelette (SF)
This sweet breakfast omelette makes a perfect family breakfast or brunch for those laidback Saturdays mornings.
Author: Thyme and Tarragon
Recipe type: Breakfast
Serves: 4 servings
Ingredients
- Omelette:
- 4 eggs - divided
- 2 tablespoons coconut milk - divided
- 4 teaspoons xylitol - divided
- 1 teaspoon vanilla extract - divided
- 2 tablespoons coconut oil
- Vanilla cream:
- 14 ounce can full fat coconut milk
- 2 tablespoons arrowroot powder
- ¼ teaspoon sea salt
- 1 teaspoon liquid stevia
- 2 egg yolks - slightly beaten
- ½ tablespoon butter (cow or goat) softened
- ¼ vanilla bean
- ⅓ cup powdered xylitol
- 14 ounce can full fat coconut milk - chilled in refrigerator overnight
- Chocolate syrup:
- ¼ cup coconut oil melted
- 1 teaspoon liquid stevia
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- Fruit of your choice - I used 6 ounce carton of raspberries
Instructions
- For the Vanilla cream: In small saucepan whisk arrowroot powder, liquid stevia, salt, and can of coconut milk over medium heat until heated through and just starting to boil. Take off heat and mix ½ cup in with egg yolks, then pour the mixture back into the saucepan.
- Put back on heat, bring to a boil whisking continuously. Boil for 2-3 minutes continuing to whisk, until it thickens. Remove from heat add butter, xylitol and vanilla bean broken into two pieces and stir. Set aside.
- For the omelettes: In small bowl whisk 1 egg, ½ tablespoon coconut milk, 1 teaspoon powdered xylitol, ¼ teaspoon vanilla extract together. Heat ½ tablespoon coconut oil in skillet over medium-high heat, pour egg mixture in and swirl pan to evenly distribute over bottom of skillet. Cook for 1-2 minutes then flip omelette and cook for another minute until it turns golden brown.
- Slide onto plate and cover to keep warm, then repeat for three more omelettes.
- To make the chocolate syrup: In small bowl mix melted coconut oil, liquid stevia, vanilla extract, and cocoa powder together until smooth. Set aside.
- For the vanilla cream: Open chilled can of coconut milk and scoop out the cream on the top (save the coconut water for another recipe). Beat coconut cream in mixer until it turns into whipped cream. Fold into warm vanilla cream after taking out vanilla bean pieces.
- Fill omelettes with vanilla cream and fruit of your choice. Fold the omelettes over, add some fruit on top. Drizzle chocolate syrup over the omelettes, then serve.
