Sweet Cinnamon Pumpkin Omelet
My favorite meal of the day is breakfast. Unlike most people I know, I've always had a huge appetite in the morning. One of my favorite, go-to meals is a sweet omelet. It's lightly sweet, fluffy, and most important filling.
This recipe is adapted from the protein pancakes I used to make. After removing dairy from my diet, I had to ditch the whey protein from the recipe. I added more egg whites, a touch of coconut flour, pumpkin puree, and cinnamon. The result is more of a breakfast souffle or crepe. It's a quick, high protein meal that will soothe any sweet tooth.
Sweet Cinnamon Pumpkin Omelet is a macronutrient balanced meal, which can be enjoyed any time of the day! It's high in protein (about 40 grams) and filled with healthy fat, so it will leave you satisfied for longer. The coconut flour and Stevia fit my dietary restrictions, however you can substitute any flour or sweetener of your choice.
The versatility of this meal lets you customize it to fit any diet or craving you might have. Different filling options are fruit jam, cashew butter, chocolate hazelnut spread, coconut whipped cream, flavored yogurt, etc. I make this a day ahead and enjoy it chilled the next day, which makes it taste even more dessert-like.
Give it a try, you won't be sorry!
Sweet Cinnamon Pumpkin Omelet
This recipe makes 1 serving but increase the quantities for each additional person.
Ingredients
2 whole eggs
3/4 c egg whites
5 grams Truvia (or 5 packets stevia sweetener)
1 tablespoon coconut flour
1 tablespoon pumpkin puree
cinnamon
1 tablespoon almond butter (or filling of choice)
Directions
Heat small skillet over medium heat, and coat with non-stick cooking spray.
Combine eggs, egg whites, and stevia into a bowl. Whisk until liquid is frothy. (For a fluffier omelet, separate egg whites and whip until soft peaks form first.)
Add pumpkin puree, and whisk into eggs. Add coconut flour and cinnamon, mixing until thickened. (Sifting the coconut flour into the wet ingredients will prevent any clumps from forming.)
Pour egg mixture into heated skillet. Cover pan with a lid and cook over medium heat.
Check every few minutes. The lid helps to cook the omelet, and it should start to puff up within 5 minutes.
Once the omelet has doubled in size and puffed up, flip, and cook for 1 minute.
Remove from heat, and transfer to a plate. Top with filling of choice and fold over. Enjoy warm or chilled.
