Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Metric
Ounces
Smaller
Normal
Larger
Print Recipe
4.67
from
15
votes
Sweet Breakfast Omelette Recipe
Fluffy, light and delicious. Think soufflé, but made in a pan with a host of breakfast toppings.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Vegetarian
Servings:
1
person
Author:
Emily Leary
Equipment
Measuring spoons
2
Large mixing bowl
Whisk
Nonstick frying pan
Silicone spatula
Kitchen knife
Ingredients
For the omelette
2
medium free range eggs
2
tbsp
natural yogurt
plain or flavoured
1
tbsp
white caster sugar (superfine sugar)
1
tsp
slightly salted butter
For the toppings
2
tbsp
natural yogurt
plain or flavoured
10
g
granola
10
g
raspberries
1
tsp
honey
Metric
-
Ounces
Instructions
Turn the oven’s grill (in the US, this is the broiler) on to medium.
Separate the egg whites and yolks into two bowls.
Beat the eggs whites to firm 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 nonstick frying pan over a medium heat.
Pour the mix into the pan, level off gently.
Cook until it lightly golden underneath and beginning to set on top. This will only take a minute or two
Put the pan under the grill (broiler) for approximately 1 minute until it is gently golden.
Remove from the grill and
Fold the omelette in half. It should be golden on both sides.
Serve to a plate, folding further, if desired. Top with yoghurt, granola and fruits to taste, plus a drizzle of honey.
Video
Nutrition
Calories:
330
kcal
|
Carbohydrates:
30
g
|
Protein:
15
g
|
Fat:
17
g
|
Saturated Fat:
7
g
|
Cholesterol:
349
mg
|
Sodium:
201
mg
|
Potassium:
284
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
600
IU
|
Vitamin C:
3
mg
|
Calcium:
146
mg
|
Iron:
2
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!