Introducing my lovely breakfast sweet omelette. Packed full of goodness and tastes like dessert. You can mix it up with adding either pumpkin or sweet potato as a base, as well as the addition of your choice of berries.
1 tablespoon of coconut oil plus a teaspoon for frying
1/3 of cup of steamed or baked sweet potato or pumpkin fresh or left over from dinner
Cinnamon and/or nutmeg
Berries (I used blackberries.)
Steam or bake sweet potato or pumpkin or gather leftovers from dinner.
Seperate egg yolks from whites
Beat egg whites with a pinch of salt until stiff peaks form.
Combine pumpkin or sweet potato with egg yolks, melted coconut oil, stevia, cinnamonand/or nutmeg and a pinch of salt. Blend well with a stab mixer to a creamy consistency.
Mix beated egg whites into the pumpkin or sweet potato mixture, carefull to not over mix the whites.
Heat pan with coconut oil, place berries in the middle of the pan. When oil is hot pour omelette mixture into pan over the berries. When cooked on one side place under a grill to cook on top.
Carefully remove from pan with a spatula, it is quite soft.
Top with yogurt or coconut kefir yogurt and cinnamon if you please.