About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
25 mins
Serves
2

Cook. Eat. Love.
I have a very sweet tooth, so any opportunity to make a
meal sweet I will. This sweet omelette is essentially a pancake
without the flour. It’s light and fluffy yet is a huge hit of protein
which will give you boundless energy throughout the morning.
The fruit offers some wonderful vitamins and nutrients and
boosts this dish’s sweet, heavenly flavour. I love to cook this
at weekends and enjoy it whilst the kids are creating chaos
nearby.

MAKES 2 OMELETTES

Posted by Orion Books Published See Orion Books's 75 projects » © 2019 Fearne Cotton / Orion Books · Reproduced with permission.
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  • Step 1

    In a large bowl mix together the banana and cinnamon.
    Beat in the eggs until thoroughly combined, then stir in
    the blueberries.

  • Step 2

    Put half the coconut oil in a non-stick pan and place over
    a medium–low heat. Once the coconut oil is hot, but not
    smoking, add half the egg mixture and spread out to cover
    the base of the pan. As the egg begins to set, drag the sides
    of the omelette towards the centre of the pan and allow
    the raw egg to fill in any gaps.

  • Step 3

    When the egg is completely cooked through, fold it in
    half and slide it on to a plate. Repeat with the remaining
    egg mixture.

  • Step 4

    To serve, combine the maple syrup or honey and almond
    butter and drizzle over the pancakes. Top with more
    blueberries and a dusting of cinnamon.

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