Eggs are nature's perfect food, containing every nutrient except vitamin C. They sustain you for hours and assist with weight control. Oh, the fun I've had with eggs! This recipe has undoubtedly become my signature dish.
- 2 eggs
- ½ tsp cinnamon
- 2 or 3 drops vanilla extract or ½ tsp vanilla powder
- 1 tsp maple syrup, honey, or rice malt syrup
- pinch of salt
- 1 tsp (heaped) coconut oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pop a small omelette pan (or frypan) on the stove on medium heat. Beat or whisk the eggs. If time permits, use a beater for 1-2 minutes – the fluffier they are, the fluffier the omelette will be. If you’re in a hurry, a fork or a whisk will suffice. Once fluffy, mix in remaining ingredients, except the oil.
Now add the oil to the warm pan. Once hot, pour in the mixture. As with any omelette, the trick is to wait for the sides to go firm then slowly pull in the mixture to the centre with a spatula, letting the remaining runny mixture run back to the sides. Keep doing this around the pan until there is little runny egg mixture left. It’ll probably take a couple of minutes if the pan is warm enough. Flip the omelette over and cook the other side for 1-2 minutes.
Turn the cooked omelette out onto a plate and top with whatever deliciousness your heart desires. My favourite is a heaped spoon of full fat, natural Greek yoghurt spread along one end and topped with a small handful of berries. Roll it up and savour the heavenly goodness.
• Added extras: A spoon of chia seeds gives the omelette a heartier texture. A sprinkle of LSA or ground flaxseed adds a whole heap of goodness. Mix some dried or desiccated coconut through the egg mixture for a tropical twist. Coconut cream, straight out of the fridge, is a tasty alternative to yoghurt. Or have it with real, double cream for a decadent dessert-like treat.
Recipe from The Holistic Ingredient by Amy Crawford, with photographs by Amy Crawford.