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

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.

The whipped eggs make this gorgeous sweet omelette extra fluffy and light, which is especially good when combined with the blueberries that burst with flavour, and the subtle hint of crunch from the granola.

I just love sharing healthy egg-based recipes that are fresh, tasty and quick to prepare – perfect for busy family life. This recipe uses only store cupboard ingredients, and items commonly found in a family fridge.

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

Ingredients

For the omelette

• 2 medium 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 30cm non-stick 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: 2

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 eggs
• 2 tbsp yogurt plain or flavoured
• 1 tbsp caster sugar
• 1 tsp butter

For the toppings:

• 4 tbsp yoghurt plain or flavoured
• handful granola
• handful 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 30cm non-stick 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.

Nutrition

Calories: 188kcal | Carbohydrates: 19g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 177mg | Sodium: 110mg | Potassium: 173mg | Fiber: 1g | Sugar: 16g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg

* 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.

Tips and tricks to make the perfect omelette every time

Make sure you omelette comes out of the pan perfectly every time and tastes great with the bonus tips!

What other ingredients can I use in my sweet omelette?

As this is a sweet omelette, adding fruit can work very well. I particularly enjoy banana slices and raspberries or apples when in season. Just be sure not to add too much as it can cause the omelette to break up (see below).

The easiest way to add fruit without compromising the texture of the omelette is to add it on top just before folding.

For toppings, why not try maple syrup, chocolate spread or lemon curd. If it works on a sweet pancake, it’ll probably work with a sweet omelette!

Why does my omelette stick?

Here are some tips to avoid the most common problems that cause omelettes to stick in the pan.

Use a non-stick pan

A non-stick pan is pretty much essential to making a good omelette that comes out of the pan perfectly.

Grease your pan

If your non-stick pan isn’t so great at its job, it’s even more essential to grease your pan with a little butter or oil to make sure the omelette doesn’t stick.

Keep the heat low to medium

If you cook your omelette over too high a heat, it may firm up on on the outside before it has cooked in the middle, making it more likely to stick or fall apart.

Use the right size pan

A too-small pan can mean a too-thick omelette, causing the outside to stick as it cooks before the inside.

Likewise, a too-large pan can mean a too-thin omelette that cooks rapidly and sticks to the pan.

Aim for an even heat

We all know the quirks of our stoves at home, right? Some rings get hotter than others, and some even cause certain spots on the pan to get hotter than other parts!

Try to get an even heat on the base of the pan when you’re cooking your omelette. Moving the pan a few centimetres around the source of heat while cooking can help.

Use a decent spatula

What you use to help to flip and then release your omelette is actually pretty important. I find that a heat resistant silicone spatula is best – the wider the better.

Why did my omelette break? How do I stop it from breaking?

If you find that your omelette breaks when folding, it isn’t the end of the world – it will still be delicious!

To help avoid your omelette breaking next time, make sure you use the correct size pan. A too-small pan will cause your omelette to be very thick, which will make it hard to fold.

Likewise, a too-large pan can mean a too-thin omelette which may lack the integrity to be able to fold.

You may also find that your omelette is hard to fold if it is overcooked as it will become firm.

If you’re adding fruit directly to the omelette (or veg in the case of a savoury omelette) make sure not to add too much, as these additional ingredients will release moisture into the egg mix which can prevent it from setting.

Too many pieces of fruit or veg, once set into the omelette, may also create weak points that can cause the omelette to break when folding.

The easiest way to add fruit without compromising the texture of the omelette is to add it on top just before folding.

If you’re really struggling, just slide your omelette flat onto the plate without folding and enjoy!

Why was my omelette undercooked in the middle

If your omelette is undercooked, it is usually because it is too thick, or the heat was on too high.

Make sure your pan isn’t too small for the quantity of omelette, as that will make it so thick that it doesn’t have time to cook through before the outside is golden.

If you are concerned that the surface of your omelette is cooking too quickly, turn the heat down to low to give it a chance to cook through.

How do I make my omelette fluffy?

Whisking the eggs until soft peaks have formed and gently folding in the other ingredients will help tremendously in giving you a lovely, fluffy sweet omelette.

In general, if you want a really, very fluffy omelette, you can separate the eggs whites from the yolks and then beat the whites until fluffy before folding the other ingredients back in.

Why does my omelette scramble?

For this sweet omelette, you don’t need to move the mixture around in the pan, so it shouldn’t scramble.

To cook your sweet omelette, just make sure your pan is non-stick and over a medium heat. And be sure that your omelette is gently golden brown underneath before folding.

For a more traditional omelette, scrambling is a little more likely. Make sure you don’t move the mixture around in the pan once it has started to firm up. And don’t add too much veg, milk or cream (if any!) to the mixture as this will also cause problems by altering the structure of the omelette.

Do I need an omelette pan?

Good news, you don’t need an omelette pan for this sweet omelette recipe! These days, a non-stick frying pan will do the job wonderfully.

Just make sure the walls are high (rather than shallow like a crepe pan) as it will make folding the omelette and getting it onto the plate much easier.

Can I eat omelettes when pregnant?

In the UK, eggs produced to a food safety standard called the British Lion Code of Practice have a stamp on the shell of a red lion.

Eggs produced under the Red Lion code are considered very low risk for salmonella, and safe for pregnant women to eat raw or partially cooked.

So, if you use a Red Lion eggs in this sweet omelette recipe, it would be safe to eat.

I would recommend against eating this recipe while pregnant if you use any kind of egg other than those produced under the Lion Code.

Always check with your health care professional and visit the NHS page on foods to avoid while pregnant for more information.

Can sweet omelettes be refrigerated?

While sweet omelettes are best eaten hot out soon after they leave the pan.

If you have leftovers you’d like to save, make sure that your omelette has been cooked through, cooled and placed in an airtight container right away.

It should last a day or two in the fridge.

Where was the omelette invented?

It’s thought that the oldest omelettes were invented in ancient Persia.

And omelettes have been part of French cuisine since the middle ages!

What does omelette mean?

The root is an old French word ‘alemelle’ which literally means a ‘thin plate’. Simple once you know, right?

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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.

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