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A blueberry and sweet cream omelette is a flavorful change to savory veggie stuffiedomelettes. Omelettes don’t always have to be savory. This recipe is naturally ketogenic, low-carb, and gluten-free.
Our blueberry season here in the Andes of Ecuador is rare and sporadic. These little blue fruits come only once every two or three years. When they do arrive to market, the availability only lasts for a few weeks. Called “joyapas“, these mountain blueberries are very different than the sweet and juicy berries I grew up eating in California, USA. They are larger, more fibrous and watery. It is a special celebration whenever we can find some!
Warm the butter in a skillet over medium-low heat.
Whisk the eggs and cream in a small bowl. Pour in the pan, once hot. Leave the eggs to cook and firm from the center out to the edges before flipping.
Sprinkle the blueberries over the egg mixture about half way through the cooking time. Flip the omelette over if you like, this will cook the berries a bit and release the juices. Otherwise fold it over omelette style and serve warm.
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