Sweetie Pie Omelettes

Ingredients

icing sugar (optional)

fresh mixed berries

4 tsp / 20 ml

canola oil or butter, divided

1/4 cup / 50 ml

all-purpose flour, or rice flour if desired

1 1/2 tsp / 7 ml

vanilla extract

2 tbsp / 30 ml

maple syrup or honey

1 1/2 cup / 375 ml

unsweetened almond beverage or milk

1 carton / 500 g

Egg Creations Whole Eggs Original or Egg Creations Fat Free Original

Directions

1. Combine eggs, almond beverage, maple syrup and vanilla extract in a large pitcher or blender. Sift over flour; whisk or blend on low until smooth. (Reserve in refrigerator for up to 1 day; whisk again gently before using.)

2. Heat 1 tsp (5 ml) butter in a 6-inch (15 cm) nonstick skillet set over medium-low heat. Add a scant 1 cup (250 ml) batter; cover and cook for 5 to 6 minutes or until omelette is set and golden on bottom. Remove from heat. Repeat with remaining batter to make 4 omelettes.

3. Fill omelettes with berries and carefully fold over. Dust with icing sugar (if using) to serve.

Tips

1. Hold omelettes warm in a 200°F (100°C) oven while preparing batches.

2. Choconut Banana: Spread chocolate hazelnut spread over one side and top with fresh sliced bananas.

3. Ginger Peach: Glaze one sliced peach with a drizzle of honey and melted butter in a skillet. Season with a little minced fresh ginger. Serve topped with a dollop of vanilla Greek yogurt (optional).

4. Cinnamon-Maple Apple: Caramelize one peeled and sliced apple in a skillet with butter, a splash of maple syrup and pinch of cinnamon.

5. Chocolate Chip Ricotta: Slightly sweeten smooth ricotta cheese with maple syrup to taste and spread over omelette. Sprinkle with mini chocolate chips before folding.