Red, (Egg) White, and Blue Omelette

READY IN: 30mins
Recipe by nomnom

A patriotic, sweet, and tasty breakfast! I highly recommend using only FRESH strawberries - I made it using frozen and it turned into a mushy, watery mess. But frozen blueberries are acceptable.

Top Review by Paris D

We thought this was surprisingly bland. I realize that the point of leaving out the yolks is to make the recipe healthier, but it made the egg portion of the omelet taste very very bland. Neither of us liked that part, but we liked the fruit. It's also difficult to judge how much Splenda to put into the eggs. We used 1 Tablespoon and it wasn't enough. If we were to make it again, we'd bite the bullet and include the egg yolks, as well as add more Splenda.

Ingredients Nutrition

Directions

  1. Mix egg whites, cinnamon, sugar, and milk (if using) together until blended and frothy.
  2. Pour into a not-stick skillet sprayed with Pam.
  3. When egg is almost set, drop strawberries evenly over.
  4. Let cook for a little longer.
  5. Flip over and quickly cook other side.
  6. Meanwhile, toast bread (if using) and place blueberries, cinnamon, and sugar (if using) in a small, microwavable dish.
  7. Microwave for about a minute, stirring once halfway through.
  8. Fold omelette, strawberries inside, and place over toast.
  9. Top with blueberries and its juices (or you can even put half or all of the blueberry sauce inside omelette before folding- your choice).
  10. BON APPETIT!

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