Today I have something that caters to anyone who craves a “sweet & salty” combination, any time of the day. I’ve made this omelette for breakfast, lunch- and I may be considering making it for desert one night. Because personally, I cant get enough of sweet omelettes right now.
Here, we’re creating a faux salted caramel flavour using almond butter, maple syrup, and a dash of salt. There are other ways of doing it (I’ve heard that you can heat a can of coconut milk with maple syrup and salt?!), but as I wanted to give you more of a main meal idea I decided to incorporate the Greek yoghurt, which ups the protein content, and increases how filling it is. The eggs also provide protein, as does the almond butter (along with some very important healthy fats for vitamin absorption and satiety), the chia seeds contain some omega-3’s, the apple (and I also added raspberries) contribute to one of your 5 a day.
Of course, some days I am a fan of a bigger breakfast (or a brunch), and so I add a slice or two of sourdough toast. However, I know some people struggle with breakfast first thing, and so this may be right up your alley: its satisfying, but also feels less heavy than oats can. If you are a light breakfast fan I would recommend trying out overnight oats though- there’s a whole section dedicated to them under the ‘Food’ drop down- or my rice crispie breakfast pudding…
- 3 large eggs, beaten together with 1/2 tsp vanilla, and a pinch of cinnamon
- 1 medium apple (any kind), chopped into chunks
- 50g thick Greek yoghurt
- 1tbsp smooth almond butter
- 1tsp chia seeds
- 2tsp maple syrup
- 1 good pinch of salt
- The night before: combine the Greek yoghurt, almond butter, chia seeds, maple syrup, and a good pinch of salt in a small bowl, and chill in the fridge until required.
- The next morning, bring a pan sprayed with cooking oil to a medium-high heat, and pour the beaten eggs in, swirling them around the pan to form the omelette.
- Whilst the omelette cooks place the apple chunks into a microwavable dish and heat on full power for 1 minute, until tender. Drain any juice.
- Take the salted caramel “cream” from the fridge; lay half of the apple into the middle of the omelette, before folding and transferring to a plate.
- Top the omelette with the remaining apple, the yoghurt mixture, a drizzle of maple syrup- and some raspberries if you fancy. Dig in…