Sweet Blueberry Omelette Rolls
Looking for a fresh new take on your morning omelette? Try this sweet version, featuring antioxidant-packed blueberries and pistachio
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Ingredients
8 eggs
2 tablespoons whipped cream
4 level tablespoons sugar
1 tablespoon of flour
2 tablespoons of butter
300 g wild blueberries, frozen
20 g chopped pistachio
Powdered sugar
Garnish:
Mint leaves
Directions
- Mix the eggs with whipped cream, sugar and flour.
- Heat a 24 cm pan at medium heat and melt 1 tablespoon butter.
- Add half of the egg-cream and turn down the heat in order to slowly cook the eggs and not burn them.
- Flip the omelette over.
- Place on plate, sprinkle with half of the wild blueberries then roll it up.
- Prepare a second omelette from the remaining butter, egg-cream, and wild blueberries.
- Cut this omelette into pieces and sprinkle with pistachio and powdered sugar.
- Garnish with mint leaves as desired.
Serves 4
Nutritional information
Calories 410, Fat 18 g, Cholesterol 300 mg, Sodium 170 mg, Carbohydrate 53 g, Protein 13 g, Fibre 1 g
