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:
- Dark Chocolate Avocado Mousse
- Raspberry Chia Jam
- Raw Caramel
- Sweet Cashew Cream Cheese
- Coconut Whipped Cream
- Additional fresh fruit and honey
- Almond butter or tahini
- 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
- 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.
- Gently fold and stir in the ground flaxseed and shredded coconut.
- 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.
- 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.
- 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!
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!