Sweet & Savory Blueberry Omelet is a surprising flavor combination. It’s the perfect way to switch up breakfast.
Blueberries and eggs were meant to be together.
This recipe a take on a Spanish tortilla – a cooked dish with eggs, potatoes, and onion. In fact, the title of this recipe used to be Sweet & Savory Blueberry Tortilla, but it was too confusing because many people were picturing a wrap. So, I renamed it to closer reflect what it is: a delicious take on an omelet.
Instead of the traditional ingredients in a Spanish tortilla, I used the technique and put my own flavor spin on it. I added blueberries, coconut aminos, and a few spices. The result was a little bit sweet, and a little bit savory. Plus, the warming, breakfast-y flavor of cinnamon brings it all together.
Lots of you have written in and shared on Instagram that this Sweet & Savory Blueberry Omelet recipe has infused new life into your Whole30 or paleo breakfast. The fruit is just enough to wake up your taste buds if you’re getting tired of savory egg preparations.
In fact, I can see this recipe working with other fruit besides blueberries. Try substituting apples or raspberries, two flavors that would work well with the eggs. Sprinkle with some chopped walnuts or almonds, pair it with steamed greens, and you’ve got one heck of a nutritious breakfast on your hands.
If you’re going to make this omelet, be sure to keep the heat low enough to keep the eggs from burning, and you need some cojones when it comes to flipping the eggs. Confidence is key! The pan will be hot, so don’t burn yourself. You want the omelet to come out in one beautiful round piece of eggy heaven.
The coconut aminos add a savory, umami depth of flavor, but if you don’t have them, you could just use a dash (1/8 tsp) of salt instead.
Coconut aminos are a fermented coconut sap that works as a soy-free, gluten-free substitute for soy sauce, tamari, or other types of aminos. You can find bottles of coconut aminos in the Asian food section of health-food markets or they’re available on Amazon. They’re one of the specialty items that I keep on hand. They really do provide a punch of flavor that’s hard to replicate in a soy-free diet.
- Crack the eggs into a bowl and scramble with the coconut aminos, cinnamon and pepper.
- In a small nonstick skillet over medium heat, add the ghee or coconut oil.
- Pour the eggs into the pan and allow to cook for 2-3 minutes undisturbed. Sprinkle the blueberries onto the eggs.
- Cook for about 6-8 more minutes on low. Throughout that time, using the edge of a spatula, lift up the tortilla (eggs) and allow some of the liquid eggs to flow underneath. When most of the egg is cooked through, you're ready to flip the tortilla.
- You need confidence here!! Remove the skillet from the heat, and put a small plate upside down on top of the skillet. Quickly flip the skillet over and the tortilla should fall out onto the plate. Be careful not to burn yourself!
- Now, slide the tortilla back into the skillet and cook for another 2-3 minutes.
- Eat. That was exciting, wasn't it?!