I know what you’re probably thinking: “Really, Steph…blueberries and eggs?! Weird.” Just trust me on this one. The idea of combining fruit with eggs was actually inspired by my longtime pal Allison who has been doing that for quite some time. I finally decided to bite the bullet and make my own variation which was a nice departure from steamed eggs, my usual standby. No kale? Precooked spinach with the moisture drained out of it would make a good substitute. The coconut aminos add a great savory contrast to the sweetness of the berries. The name “omelette” might not be completely accurate here, but I since couldn’t think of what else to call it, that’s what I’m sticking with!
Prep time: 5 min Cook time: 10 min Makes: 1 serving
- 3 eggs
- 1 tbsp coconut aminos
- 2-3 whole kale leaves (or ~1/2 cup), chopped
- 1/4 blueberries
- Coconut oil or fat of choice
- In a small bowl, whisk eggs with coconut aminos.
- Add a spoonful of your fat of choice to a small nonstick skillet over medium heat. Saute the kale for 2-3 minutes until softened and a bit wilted.
- Add the blueberries to the kale and cook for another 2-3 minutes.
- Pour the egg mixture into the pan and let it cook undisturbed for 3-4 minutes. Use a spatula to loosen the bottom of the eggs and then carefully flip them over. Allow the eggs to cook through, another couple of minutes.