Sweet coconut and egg white omelette. A breakfast sensation.
Sweet coconut and egg white omelette.
2 egg whites
1 heaped dessert spoon LSA (or ground flaxseed)
1 heaped dessert spoon desiccated coconut
1/3 teaspoon stevia (remember they differ in sweetness so be careful! I don’t like mine too sweet).
1 heaped teaspoon coconut oil/butter
1 heaped tablespoon (or two) of full fat, greek yoghurt or CoYo (I love the creaminess of Greek yoghurt in this omelette)
1/3 cup raspberries, fresh or frozen (any berries will do)
Beat your egg whites (or pop them in the thermomix 37 degrees, speed 4, 2 mins with butterfly) until they are white and really fluffy, getting pretty stiff. It’ll take a couple of mins with a beater. Depending on how organised you are it may pay to pop an omelette sized non stick pan on the stove, medium heat before you start your beating. Once your egg whites are done add your coconut oil to the pan to melt and heat up. Then gently mix through the LSA/ground flax, coconut, salt and stevia – just enough to mix through but not so that you lose the (essential!) fluffiness. You should just be able to pour (not scoop) the mixture into the pan. It will be really thick but don’t worry, it will settle down. Nudge the mixture around if you need to, to push it to the sides. Leave it for a couple of minutes, and when the edges are looking cooked and you’ve been able to gently check underneath for it’s nice toasty colour turn the omelette over. Be careful because the egg white fluff has a mind of it’s own! Flip it over for another 1-2 minutes or until you can tell it is looking cooked through. Turn onto a plate and plop your yoghurt across the omelette, with the berries on top. Fold your omelette over as per the photo. Grab a fork and don’t hold back!