Souffle Berry Omelets

Souffle Berry Omelets

This morning I served up delicious Souffle Berry Omelets adapted from Amazing Paleolithic Cookbook.  It was super light and extremely tasty  A little bit of work, on a day when you're trying to get of the door, but well worth it.

Ingredients: 
1 cup sliced mixed berries (used half cup of blackberries and half cup of frozen raspberries)
1/2 tsp. lemon juice
2 large eggs, separated
1 large egg white
1/4 tsp. vanilla
1 TB sliced almonds
Directions:
1. In a small bowl combine berries with lemon juice. Stir gently and set aside for 10 minutes.
2. In a medium bowl whisk together the egg yolks and vanilla until pale yellow. In another medium  bowl beat all 3 egg whites until soft peaks form. Fold beaten egg whites into yolks.
3. Lightly coat a nonstick skillet with coconut oil and place over medium heat. Pour in eggs, spread evenly in pan, cover, reduce heat to very low, and cook until golden on bottom and set on top, 3 to 4 minutes. (this makes enough for two omelet shells in a small fry pan, but be sure to remember that both together are 1 serving....)
4. Sprinkle the almonds down the middle of the omelet and place the fruit mixture on top. Use a spatula to carefully fold in half. Continue to cook covered for 1 minute and then transfer to a plate and serve immediately.


White Hot Kitchen; Lisa Stewart; Jeremy L. (2012-12-25). The Amazing Paleolithic Cookbook: Over 120 Gluten Free Recipes To Satisfy Your Primal Cravings (Paleo Recipes Made Easy) (Kindle Locations 232-243).  . Kindle Edition.