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Eat Well Feb. 17. 2015
Breakfast

Sweet Omelette with Red Currants

Feb. 17. 2015
Breakfast
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

Omelettes were never much on my radar for breakfast, truthfully I’ve always enjoyed the whole “breakfast for dinner” theme for as long as I can remember, this recipe being no exception. You can of course enjoy this sweet omelette for breakfast since it’s a great combination of protein, healthy fats, and carbohydrates; but I love this one for dessert or mid-morning snack. Blending farm fresh eggs with fresh fruits, honey, and coconut take this omelette to a whole new level of sweet, fluffy, and decadent without being incredibly calorie dense.

Growing up, my family would go to this Japanese restaurant on a monthly basis, without fail. It was one of those restaurants where you knew the entire cook crew and kitchen staff were all related, like they shared the same passion, same techniques, and ways of making a simple dish feel completely comforting, delicious, and special. Oddly enough, it was the best “hole in the wall” restaurants I think I’ve ever been too- it was completely hidden from the street, no signage or anything but a simple number for their address, yet when you walked in it was like you entered another world of foodie heaven with golden and maroon lined walls, traditional antiques and gold statues, the whole decor. Granted, I haven’t been to this place since I was about 12 and my memories may be far more grandiose than the reality of it today- nonetheless the food, their menu, and memories surrounding that place sticks to my bones. One dish I remember enjoying was a sweet egg crepe type of dish, it wasn’t until I became more versed (addicted to watching food network and Iron Chef in high school) that I learned the proper name for this beloved dish of mine; Tamagoyaki. Tamagoyaki is a Japanese dish, literally translated as sweet omelette.

You can see where my inspiration for this recipe came from, except I wanted to make this a little more friendly to the Nutrition Stripped lifestyle by not adding any refined sugars, soy sauce, and keep it pretty authentic to the way I cook. I add sweet fresh fruits to naturally sweeten the omelette, assorted berries including my favorite red currants to give it a nice filling unlike the typical Tamagoyaki I used to have, and sprinkle it with cinnamon, a drizzle of honey or a drizzle of creamy tahini (my fav!). I like to think of this one being a combination of two cultures I’m inspired by daily, Asian and Indian.

There’s a lot of versatility for this recipe as to when you can enjoy it, it’s nicely balanced with all macronutrients so it’s great as a meal with some veg on the side like a green smoothie, salad, etc., or to enjoy solo for dessert or a snack. You can certainly boost the protein even more by adding additional egg whites, but this omelette already contains roughly 15-20g protein!

Filling options, truly decadent filling options:

Sweet Omelette with Red Currants
Recipe Type: breakfast, dessert
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 1
A delicious sweet omelette for dessert or breakfast, high in protein, fiber, and good fats.
Ingredients
  • 2 whole eggs
  • 1 egg whites
  • 2 large medjool dates, pitted
  • 1 tablespoon honey
  • 1 tablespoon ground flaxseed
  • 1 tablespoon shredded unsweetened coconut
  • 1 teaspoon coconut oil
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon grated fresh ginger
  • Pinch of sea salt
  • Dash of ground cinnamon
Instructions
  1. In a blender, blend the eggs, honey, vanilla, cinnamon, seasonings, and fresh dates. You’ll create a creamy and fluffy mixture. Pour this into a mixing bowl.
  2. Gently fold and stir in the ground flaxseed and shredded coconut.
  3. In a medium hot skillet, I use a crepe pan, greased well with coconut oil, pour the omelette mixture to cook for about 2 minutes, gently flip to continue cooking on the other side for 3 minutes or so. You can make 2 thinner omelettes with this amount of batter or 1 thick omelette.
  4. Place assorted berries or fruit of your choice on one half of the omelette then gently fold over the omelette onto itself cradling the berries, the heat will gently heat through the berries.
  5. TO SERVE: drizzle with honey, additional shredded coconut, and additional berries and dates.

If you like this unique play on eggs, I have a hunch you’ve already tried (or should try) my Mexican Chocolate Zoats Porridge recipe- utilizing eggs in an incredibly unique and sweet way, something most of us don’t play around with in the kitchen enough. Sadly but no, this can’t be vegan- I have to announce this here because I’m sure some will ask, but the beauty behind this recipe is utilizing farm fresh eggs if you have available or high quality. It’s protein rich and you can’t beat (ha pun intended) the use of an egg in this recipe, it’s a must!

Show me your creations, what fillings you use and how you serve it, #nutritionstripped. I hope you all enjoy this one!

xx McKel

p.s. I’m enjoying this one today with my hot chocolate recipe, it’s freezing here in Nashville and we’ve been snowed in for a second day!

The Recipe

Serves 1

Print

Ingredients:

  • 2 whole eggs
  • 1 egg whites
  • 2 large medjool dates, pitted
  • 1 tablespoon honey
  • 1 tablespoon ground flaxseed
  • 1 tablespoon shredded unsweetened coconut
  • 1 teaspoon coconut oil
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon grated fresh ginger
  • Pinch of sea salt
  • Dash of ground cinnamon

Directions:

  1. In a blender, blend the eggs, honey, vanilla, cinnamon, seasonings, and fresh dates. You’ll create a creamy and fluffy mixture. Pour this into a mixing bowl.
  2. Gently fold and stir in the ground flaxseed and shredded coconut.
  3. In a medium hot skillet, I use a crepe pan, greased well with coconut oil, pour the omelette mixture to cook for about 2 minutes, gently flip to continue cooking on the other side for 3 minutes or so. You can make 2 thinner omelettes with this amount of batter or 1 thick omelette.
  4. Place assorted berries or fruit of your choice on one half of the omelette then gently fold over the omelette onto itself cradling the berries, the heat will gently heat through the berries.
  5. TO SERVE: drizzle with honey, additional shredded coconut, and additional berries and dates.

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Did you try it out?

Share Your Thoughts & Images

  • This sounds soooo good, McKel! Can’t wait to try it. The use of fresh figs you talked about in the post especially caught my eye, but I’m not seeing them in the recipe. Are they interchangeable with the dates? This is definitely going on the dinner menu this week!

  • Yuko

    I’ve been an avid stalker of yours for a while now (lol), but I had to comment on this post because that looks absolutely stunning! I never would have imagined that you got the inspiration from tamagoyaki (which by the way, come in two forms: the omelette, and these fluffy little egg-shaped cakes that are often sold at festivals. Childhood favourite).

    Since I failed to celebrate National Pancake Day yesterday, I know what tomorrow’s breakfast will be 😉 As always, thank you for another lovely creation! Honestly, there’s not one recipe of yours I tried that I didn’t love. Stay cozy, and thank you for always sharing your passion with us! <3

    Side note: If you remember the tamagoyaki as being "sweet", then it's most likely from the Kanto region. The Eastern part of Japan has a sweeter tooth in general, and their udon soup is also much darker in colour, compared to the Western half. I live near the Kansai area, so our tamagoyakis are always savoury. Soups/broths tend to have more delicate, subtle tastes as well. Of course, each prefecture is wholly unique, so food cultures will differ again greatly. (sorry, couldn't help talking about my love for eggs, hope you don't mind!)

    • Oh thanks for sharing that insight on the sweet omelette I remember as a kid! That’s interesting- nonetheless this one’s already a classic and I hope you enjoy it! xx

  • Thank you so much for this recipe! I’ve been looking for good non-oat (love em but eat em allllll the time) recipes that are more filling than just a bit of yogurt. This is great! I’ve been looking for breakfasts to cook for my not-as-healthy friends in attempts to sway them that whole foods actually taste good too! I’m excited to try this and can’t wait for more recipes! I’m rating this a 5 and I haven’t tried it yet….maybe I’ll rate it again once I have!

  • Caroline Pierce

    Hey McKel,

    I’m new to your site and just made your Raw Chocolate Malt Brownie Bites for a friend’s birthday, and WOW! Thank you! I’m wondering, what’s your go-to substitute for eggs? I have an intolerance but would love to be able to make your recipes that call for them. Thank you!

  • Sarah Schumacher

    Hello,
    When did you add the turmeric and fresh ginger? To the eggs? To the topping?
    Thanks,

  • merilyn

    always lovely thankyou mckel!
    the colours are gorgeous in your photos!
    love m:)X

  • This looks really good! Not to mention your photos are stunning! Aaaah, I cannot wait for breakfast so I can try this one out!

  • The photographs in this post are out of this world!!
    Recipe also looks amazing!!
    -Brittney

  • what good looks, raining in my mouth all those fruits wow. I love this pleate.

  • bookmarked, fantastic internet site!

  • Cate

    I made this this morning with the avocado mousse and added tahini & blackberries to mine since I didn’t have the currants… TO DIE FOR!!! Seriously, unbelievable delicious!!! Can’t wait to share with my hubby!

  • Yummy! These look so good!

  • noam

    Great recipe. For my filling I spread half the omelette with coconut butter and the other half with almond butter, folded it, with a drizzle of date honey and sprinkled cinnamon on top. Will definitely replace my egg and banana pancakes.

  • Annie

    I made this today for brunch and topped it with a splash of blueberry compote from the simply oat pancakes. I filled with fresh berries, coconut and a few toasted pecans. Drizzled with honey, a few more berries and coconut. It was amazing!!!! I didnt have vanilla so I used a splash of vanilla almond milk. It came out so fluffy and perfect! My husband finished his before I got to the table! It is the perfect combination of light, yet filling and delishious! It feels indulgant to eat but not heavy afterwards! I think I am going to try it with a little bit of creamy brie next time!

    We have a summer lake home and have company almost every weekend. I will be adding this along with the oat pancakes to my menu. I made those yesterday! Equally amazing. I wish I could attach some pics! Im so excited I found your site. I love to cook but also eat healthy. These are some of the best twists on healthy recipies I have found!!!

    • I’m so glad you both enjoyed it! It’s fun to do something with an “omelette” isn’t it?! Yes, have fun with the fillings and get creative xx

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