Fruit Omelette & Blueberry Muffin Croutons

Fruit Omelette & Blueberry Muffin Croutons

Yep, I put fruit in an omelette. Don’t worry, you’ll get over it — and if all else fails just think of it as a pancake without flour. Topped with a muffin. Boom.

Serves 1

INGREDIENTS

• 2 eggs, lightly beaten
• strawberries, sliced
• olive oil
• cinnamon

• 1 day-old blueberry muffin (or 3 mini-muffins)

• orange, cubed
• figs, quartered
• blueberries
• pink grapefruit, segmented
• mint leaves

METHOD

Cut muffin(s) into bite size pieces. Drizzle a bit of oil into a skillet over medium heat, add muffin pieces and cook, tossing occasionally, until golden on the edges. Tip muffin croutons into a small dish and wipe out pan.

Re-heat pan, drizzle in a bit more oil then add the beaten eggs and stir centre once with a silicone spatula. Run the spatula around the edge of the pan, gently pulling the omelette in towards the centre in a few spots to let extra egg flow out to the side. Cook 1 minute, arrange sliced strawberries over half the omelette, sprinkle with cinnamon and fold over other side. Cook a further minute then slide onto a plate.

Arrange other fruit — as much or as little as you wish — over the omelette, top with mint and blueberry muffin croutons, sprinkle with extra cinnamon.

vegetarian // gluten-free with a gf muffin // refined sugar-free // nut-free // soy-free