Dessert
Sweetened, Crêpe-Like Omelette with Blueberry Sauce
PrepPr5 minCookCk10 minTotalTot15 minServesSrv1–2Ca:PCa:P1:2.2
Ingredients
Omelette
- 2 pasture-raised eggs (not fed corn or soy)
- 1 tsp honey
- 1 tsp maple syrup
- 1 tbsp milk
- Pinch of salt
- 1/4 tsp vanilla extract
- Butter, for pan (Optional)
- 3 tbsp blueberry sauce
Blueberry Sauce
- 1/3 cup fresh blueberries
- 1 tbsp maple syrup
- 1–2 tsp water (or lemon juice)
- Pinch of salt
- 1 tsp vanilla
Directions
Blueberry Sauce
- Add blueberries, maple syrup, and water (or lemon juice) to a small pan.
- Cook over medium heat, stirring as berries soften (2–3 min).
- Lightly mash a few berries for a thicker texture.
- Simmer 1–2 more min until slightly thickened, then stir in vanilla.
- Remove from heat and let cool; sauce will thicken.
Omelette
- Whisk eggs, milk, honey, maple syrup, salt, and vanilla until frothy.
- Heat nonstick skillet on medium-low, coat with butter.
- Pour egg mixture in and tilt pan to spread thinly, like a crêpe.
- Cook gently for 2 min until bottom is set.
- Fold omelette into thirds, forming a flat triangle.
- Serve with blueberry sauce and extra maple syrup.
Contribution
by metabolicsupremacyNutrition Facts
Per serving (1 of 2). Does not change when you scale ingredients.
- Calories 144.85
- Total Fat 11.3g
- Saturated Fat 3.8g
- Polyunsaturated Fat 1.9g
- Monounsaturated Fat 3.9g
- Cholesterol 414.9 mg
- Sodium 141.2 mg
- Carbohydrate 34.5g
- Fiber 1.3g
- Sugar 26.4g
- Protein 13.8g
- Calcium 94.6 mg
- Phosphorus 209.9 mg
- Ca:P ratio 1:2.2
- Vitamin A 190.6 mcg
- Vitamin C 8.8 mg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.5 mg
- B5 (Pantothenic) 0.1 mg
- B6 0.1 mg
- Folate 71.2 mcg
- B12 1.1 mcg
- Zinc 1.4 mg
- Selenium 31.5 mcg
