By Coach Maria - Salus Nutritionist & Food Expert
After the grand feast that is Thanksgiving Dinner, it's easy to understand why we might want to lighten up our meals for a bit.
This blueberry delight fits the bill.
Whether for dinner, lunch, or breakfast, an omelet is easy, quick and yet can satisfy even the pickiest of eaters - especially with all the Thanksgiving day leftovers that can be used to throw into the omelet!
We're going to step away from the usual omelet ingredient choices with this sweet, soufflé-like version instead.
The combination of lemon zest and blueberries are zingy and give a jam-like sweetness that doesn't overburden the taste buds into thinking it is dessert - a perfect balance!
This can be eaten out-of-the-oven warm, or at room temperature for a lazy brunch idea.
Enjoy!
Ingredients
servings 2-4
4 large eggs (yolks and whites separated)
pinch of sea salt
1 1/2 Tblsp raw honey
juice and zest of half a lemon
2 Tblsp coconut milk (yogurt will work as long as it's from whole milk)
1 Tblsp ghee (organic butter or coconut oil will work)
1/4 fresh or frozen blueberries
Preheat oven to 375 F.
Beat the egg whites until firm and fluffy.
To the yolks, add salt, honey, lemon juice and zest and coconut milk and beat until smooth.
Gently whisk a third of the egg whites into the egg yolk mixture then fold in the rest until combined (being careful not to deflate the egg whites).
Heat butter in a deep cast iron skillet.
Pour mixture into skillet and cook 1-2 minutes just until set on the bottom.
Sprinkle blueberries across the top and transfer skillet to oven.
Bake 15 minutes (or until puffed and browned on top - center should be set).
Remove from oven and let cool on rack.
Protein: 7g
Carbs: 6g
Fat: 9g
Sugars: 6g
Nutritional information are estimates and will vary
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