This sweet cinnamon omelette is one of my favourite quick breakfasts. It reminds me of a soft cinnamon crepe, but it’s easier to make! The gentle creaminess of eggs works perfectly paired with cinnamon, berries and a touch of maple syrup. Thank you to Australian Eggs for sponsoring this recipe for a good morning!
I have a tendency to overload my omelettes with extras and often turn them into “unexpected scrambled eggs” when I’m cooking it in a rush – does this happen to you? If yes, you are going to love the simplicity of this sweet cinnamon omelette, because it’s pretty much guaranteed to actually stay intact. Eggs, a touch a milk, maple syrup and a pinch of cinnamon. That’s it!
With a generous filling of mixed berries (and a little granola on top for crunch, if you fancy it), this omelette is anything but boring though. It’s like a delicious sweet crepe, only so healthy you can eat it for breakfast every day. Also, it’s way easier than a crepe, because there’s no need to cobble together ingredients for a batter that may or may not work. Eggs, I love you. This is such a beautifully sweet, yet protein and nutrient-packed breakfast.
If you’ve never tried a sweet omelette before, this recipe may seem a little bit odd. But trust me, an omelette is easily turned into something sweet, as opposed to the usual savoury seasonings. Eggs have a light, creamy flavour that works perfectly with sweeteners like cinnamon, vanilla, honey or maple syrup. After all, think of all those sweet baking recipes that need eggs to work!
In my recipe I’ve used cinnamon and maple syrup to add the sweetness. You can also use honey in this recipe, however I find maple syrup easier to whisk into the egg because it has a thinner consistency. Paired with juicy berries, the perfect amount of sweetness is created, and you’ve got a meal that is:
- fresh and light, though protein-packed;
- ready in a few minutes;
- needs only a handful of ingredients; and
- is naturally gluten free, grain free and easily kept dairy-free, too.
This recipe calls for frozen berries rather than fresh. Because it’s winter here, frozen berries are a more economical and sensible choice. They’re also perfect for turning into a “compote” as pictured in the recipe photos, because they break down easily when heated. It’s also perfect for layering with yoghurt too; either Greek yoghurt or a thick coconut yoghurt are great options for filling this sweet cinnamon omelette.
I had to put the word “compote” in inverted commas above, because honestly…it’s just defrosted frozen berries, but I didn’t know what else to call it! But that’s what I love about this whole dish; it’s so easy and uses ingredients that are easily accessible, inexpensive and long-lasting. I almost always have eggs, frozen berries and cinnamon in the house, which means this delicious breakfast is only a few minutes away!
Sweet Cinnamon Omelette with Berries
- 2 eggs
- 2-3 tbsp milk of choice
- 1/2 tsp ground cinnamon
- 2-3 tsp maple syrup
- 1 cup frozen mixed berries
- 1/3 - 1/2 cup Greek yoghurt or coconut yoghurt
- Handful your favourite granola, for topping
- olive oil, coconut oil or butter for cooking the omelette
- Place frozen berries in a small saucepan and add ¼ cup of water. Cook over the stove on a low heat until warm and thickened, stirring occasionally. Set aside.
- Whisk together eggs, milk, cinnamon and maple syrup. Heat a non-stick pan up to a moderate heat and add a teaspoon of oil or butter.
- Pour in the egg mixture and cook until almost set, then flip and cook for a minute more.
- Slide the omelette out onto a plate. Spread one half with yoghurt, then the berry compote, then fold the other half of the omelette over on top. Scoop over any remaining berry compote and sprinkle over granola, if using. Enjoy immediately.