Blueberries and eggs were meant to be together! This is a riff on a Spanish tortilla – a cooked egg dish with potatoes and onion. Instead of those traditional ingredients, I used the technique of making a tortilla and simply added blueberries, coconut aminos and a few spices, and the result was a little bit sweet, a little bit savory.
If you’re going to make a tortilla, 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, silly…but don’t hesitate either. You want the tortilla to come out in one beautiful round piece of eggy heaven.
The coconut aminos really add that savory, umami flavor but if you don’t have them, you could just use a dash (1/8 tsp) of salt though it won’t be the same.
Prep time: 5 min Cook time: 15 min Makes: 1 serving
- 1 large spoonful of ghee or coconut oil
- 4 eggs
- 1 Tablespoon Coconut Aminos
- 1 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/2 cup blueberries
- 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?!