Fruit Omelette & Blueberry Muffin Croutons
Yep, I put fruit in an omelette. Don’t worry, you’ll get over it — and if all else fails just think of it as a pancake without flour. Topped with a muffin. Boom.
Serves 1
INGREDIENTS
- 2 eggs, lightly beaten
- strawberries, sliced
- olive oil
- cinnamon
- 1 day-old blueberry muffin (or 3 mini-muffins)
- orange, cubed
- figs, quartered
- blueberries
- pink grapefruit, segmented
- mint leaves
Read More: A Dozen Ways to Add Veggies to Your Breakfast Bowl / Rainbow Pumpkin & Beetroot Oatmeal Bowl / Green Smoothie, Sweet Potato & Granola Bowl
METHOD
Cut muffin(s) into bite size pieces. Drizzle a bit of oil into a skillet over medium heat, add muffin pieces and cook, tossing occasionally, until golden on the edges. Tip muffin croutons into a small dish and wipe out pan.
Re-heat pan, drizzle in a bit more oil then add the beaten eggs and stir centre once with a silicone spatula. Run the spatula around the edge of the pan, gently pulling the omelette in towards the centre in a few spots to let extra egg flow out to the side. Cook 1 minute, arrange sliced strawberries over half the omelette, sprinkle with cinnamon and fold over other side. Cook a further minute then slide onto a plate.
Arrange other fruit — as much or as little as you wish — over the omelette, top with mint and blueberry muffin croutons, sprinkle with extra cinnamon.
vegetarian // gluten-free with a gf muffin // refined sugar-free // nut-free // soy-free
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