Chocolate Sweet Omelette with Coconut Sautéed Pears
By Amy Crawford
I love it when a plan comes together and this one came together ten-fold! I also love my eggs and my cacao so can you imagine the delight of my taste buds when this little number passed my lips? Holy moly! Get onto it troops! It's seemingly decadent yet healthy, laden with antioxidant goodness. (I know it certainly looks like I poured half a tub of Greek yoghurt into this omelette but I swear it simply started melting at a rate of knots!)
For the sautéed pear I used half a pear, thinly sliced. Heat a small pan on the stove and add 1 heaped teaspoon of coconut oil. Add the pears and give them 2-3 minutes on one side or until they start to brown and caramelise. Turn and do the same on the other side.
For the omelette:
1 heaped teaspoon raw cacao
1/2 teaspoon cinnamon
2 or 3 drops vanilla essence (additive & sugar free) or vanilla powder to taste
Sweetener to taste, I use approximately 1 teaspoon rice malt or maple syrup
Pinch of sea salt
Pop a small omelette pan on the stove on medium heat. Beat or whisk the eggs. If time permits use a beater, the fluffier they are the fluffier the omelette but if you’re in a hurry a fork or a whisk will suffice. Once fluffy (a minute or 2 with an electric beater will suffice), mix in remaining ingredients bar the coconut oil. Add the coconut oil to the warm pan. Once hot, pour in the mixture. As with any omelette the trick is to wait for the sides to go firm then slowly pull in the mixture to the centre with a spatula, letting the remaining runny mixture run back to the sides. Keep doing this around the pan until there is little runny egg mixture left. It'll probably take a couple of minutes if the pan is warm enough. Flip the omelette over and give the other side one to two minutes.
Turn the cooked omelette out onto a plate and and lay out your pears and some natural or greek yoghurt (or whatever your heart and taste buds desire).