Name: Blueberry and Sweet Cream Omelette
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1/2 tablespoon grass-fed butter; 3 whole eggs (whisked); 2 tablespoons heavy whipping cream; 1/2 cup blueberries

A blueberry and sweet cream omelette is a flavorful change to savory veggie stuffied omelettes. 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!

If you love blueberries as much as I do, I know you will also like my Blueberry Avocado Smoothie!

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Blueberry Omelette with Duck Eggs

I made this omelette with duck eggs and they were DELICIOUS! Duck eggs are significantly larger than chicken eggs and have a slightly different nutritional profile. Duck eggs contain 9 grams protein, 10 grams fat and 1 gram carbohydrate. They make great light and fluffy omelettes. I’m formulating the macros for the recipe below with chicken eggs, since that will be the most commonly used for most people.

Check out these other Ketogenic Omelettes

Check out the following resources to find delicious ketogenic breakfast recipes:

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