F acebook nowadays reminds me regularly about past events in my life. Today for example I got a friendly throwback to a trip I took exactly 3 years ago – visiting one of my best friends Jasmina in Los Angeles – when we ventured out to road trip up North to San Francisco, then back South to hit Vegas and finally end the year of 2012 in San Diego.
Followed by a week of sun-bathing, tequila-drinking and quality girl time with our lovely pal Micha in Cabo San Lucas, Mexico – I knew for sure: travelling is my thing. And since then I’ve never look back and as far as I remember all my vacationing has been dedicated to long-haul trips.
But it’s the Christmas season, when coming home is the exact trip I need. So I am back in Landshut, Bavaria now – my hometown of about 60k inhabitants, amongst them some family and my parents.
And today we kick started a week at week at home – in retrospect the longest times I will have sent at home since moving out 4 years ago – we kicked it off with a lovely family breakfast.
And it was a bliss, mainly because I whipped up a nice favourite: a sweet raspberry omelette – for those special paleo breakfasts when your savoury choices won’t do.
〰 PALEO 〰 PRIMAL 〰 SUGAR-FREE 〰 GLUTEN-FREE 〰 DAIRY-FREE 〰 LOW-CARB 〰
Sweet Berry Omelette
Sweet, but (almost) sugar-free – a dream coming true when you use fresh fruit with a low glycemic index, just like raspberries, strawberries or blueberries.
- 2 eggs
- 2 egg whites
- 1 tsp chia seeds
- 1 splash of vanilla extract
- 1 splash of liquid stevis (maple syrup, honey ….)
- 1 generous pinch of cinnamon
- 1 cup of (thawed/ fresh) raspberries
- Wish eggs and egg whites in a small bowl, add your sweeter, vanilla and the chia seeds.
- Whilst the seeds soak in the egg mix, heat some coconut oil in a frying pan.
- Cook each omelette at a time – add half of your egg mix to the pan and cover it with a lid to cook slowly on low heat.
- Once the edges start firming, top the omelette with half of your raspberries and cover the pan again.
- Cook until the omelette is not longer jiggly – or until it reaches your preferred level of cooking.
- Sprinkle with cinnamon and slide it only a plate.
- Proceed to cook the second omelette, meanwhile snap a picture of the first one and tag me with @doriloveslife on social media – I’d love to see your results before you devour it.
NOTE: Of course, all other types of fruit can be used to fill the omelette – berries just “melt” wonderfully when cooked with the egg base and add a lovely tang to it.
This recipe got inspired by my trip to Melbourne in 2015, as the lovely lady at my hotel offered me some omelette toppings, which included strawberries and cinnamon.