Blueberry and Sweet Cream Omelette

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:

• The Ketogenic Edge Cookbook
• Three Cheese Omelette
• Beef and Broccoli Omelette
• Mexican Omelette
• How to make a Ketogenic Omelette

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Blueberry and Sweet Cream Omelette

A blueberry and sweet cream omelette is a flavorful change to omelettes with veggies

5 from 1 vote

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Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 1 serving

Calories: 200kcal

Ingredients

• 1/2 tablespoon grass-fed butter
• 3 whole eggs whisked
• 2 tablespoons heavy whipping cream
• 1/2 cup blueberries

US Customary - Metric

Instructions

• 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.

Macros and Nutrition

Nutrition Facts

Blueberry and Sweet Cream Omelette

Amount Per Serving

Calories 200 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 11g69%

Cholesterol 67mg22%

Sodium 66mg3%

Potassium 57mg2%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 7g8%

Protein 2g4%

Vitamin A 616IU12%

Vitamin C 7mg8%

Calcium 20mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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