I looked through my recipe books at home but nothing inspired me, I had cooked them all before. So I went down to my local library (which I love btw!) and poured over recipe books, hoping to find some new breakfast gems. I came across a few good recipes in the Sarah Wilson IQS cookbook and even though I am not really on board with what she promotes, I do like her food. These breakfasts looked good! New breakfast ideas coming at me!
I went home and started whipping up new breakfast recipes, feeling inspired to create something exciting. Her breakfast omelette contained 4 eggs and I thought at the time that it seemed a lot for a normal breakfast eater. But regardless, I cooked it and ate the whole thing (grated, I was pretty full afterwards). I went back to the recipe later on only to notice that it actually served 4, not 1!!! Oh well, a girls gotta eat!!
I served the omelette with some 5am Organics coffee bean yoghurt and maple syrup. If you are sensitive to dairy then omit the ricotta. It will still turn out fine and taste delicious!
3 eggs, separated
1 cup mixed berries - I used strawberries, raspberries and blueberries
1/3 cup ricotta (will work without)
3 tbsp Natvia
1 tsp vanilla essence
Preheat your grill (to cook the top of the omelette)
Separate eggs into 2 bowls, one with yolk and one with whites
Add 1.5 tbs Natvia to each bowl
Beat the egg whites until they are fluffy and smooth, just before they go stiff
Beat the egg yolks and vanilla essence until creamy
Fold ricotta through the egg yolks and leave some chunks
Fold egg whites through egg yolks carefully with a metal spoon, taking care not to take all the air out of the whites
Grease a pan with some oil and pour omelette in
Spread berry mixture over omelette
Cook the omelette over low heat until the bottom is brown then put under grill until top is cooked
Top with yoghurt and other goodies.