Name: Sweet breakfast omelette. Yes, really! It's delicious!
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 2 medium British Lion eggs; 2 tbsp plain or sweet yoghurt (I used vanilla); 1 tbsp caster sugar; 1 tsp butterFor the toppings:; 4 tbsp plain or sweet yoghurt; A handful of granola; A handful of blueberries; 2 tsp honey

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You might not think a sweet omelette would work, but I promise you, this is the most delicious breakfast! If you’re struggling to imagine this dish, think sweet soufflé, but made in a pan. It’s fluffy, light and delicious.

Throughout this year, I’m working with British Lion Eggs to create a series of #EggCentric recipes: healthy egg-based recipes that are fresh, tasty and quick to prepare – perfect for busy family life. Every recipe in the series uses only store cupboard ingredients, or items commonly found in a family fridge.

So let’s get started with this awesome sweet breakfast omelette.

Ingredients

For the omelette:

2 medium British Lion eggs
2 tbsp plain or sweet yoghurt (I used vanilla)
1 tbsp caster sugar
1 tsp butter

For the toppings:

4 tbsp plain or sweet yoghurt
A handful of granola
A handful of blueberries
2 tsp honey

Instructions

Separate the egg whites and yolks into two bowls.

Beat the eggs whites to soft peaks.

Beat the yolks together with the yoghurt and sugar.

Pour the yolk mixture into the whites and fold through gently until combined.

Heat the butter in a frying pan over a medium heat.

Pour the mix into the pan, level off gently and cook until it is golden underneath and set on top.

Fold carefully in half and continue to cook for a couple more minutes.

Cut in half and serve to plates. Top with yoghurt, granola and fruits to taste, plus a drizzle of honey.

Yummy, fluffy, sweet, delicious. You’re going to love it! Which toppings would you go for?

If you fancy trying this sweet breakfast omelette today, here’s that recipe again in an easily printable format.

Sweet breakfast omelette. Yes, really! It's delicious!

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings:

Author: Emily Leary

Fluffy, light and delicious. Think soufflé, but made in a pan with a host of breakfast toppings.

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Ingredients

For the omelette:

2 medium British Lion eggs
2 tbsp plain or sweet yoghurt I used vanilla
1 tbsp caster sugar
1 tsp butterFor the toppings:
4 tbsp plain or sweet yoghurt
A handful of granola
A handful of blueberries
2 tsp honey

Instructions

Separate the egg whites and yolks into two bowls.
Beat the eggs whites to soft peaks.
Beat the yolks together with the yoghurt and sugar.
Pour the yolk mixture into the whites and fold through gently until combined.
Heat the butter in a frying pan over a medium heat.
Pour the mix into the pan, level off gently and cook until it is golden underneath and set on top.
Fold carefully in half and continue to cook for a couple more minutes.
Cut in half and serve to plates. Top with yoghurt, granola and fruits to taste, plus a drizzle of honey.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Course: Breakfast

Keywords: breakfast, omelette, sweet

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

Enjoy!

For more eggy inspiration, For British Lion Eggs on Instagram, Pinterest and search for the hashtag, #EggCentric on Twitter.

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This is a commissioned post for British Lion Eggs

If you enjoyed this sweet breakfast omelette recipe, why not try others in my #EggCentric series: courgette and whole wheat pasta with poached egg and eggs in clouds.