Fluffy Cocoa & Berry Omelet Recipe

Ingredients

• 2 tablespoons (20 g/0.7 oz) erythritol or Swerve, powdered
• 10 drops liquid stevia, for a sweeter taste
• 3 large pastured eggs
• 1 tablespoon (5 g/0.2 oz) cacao powder
• ¼ teaspoon cream of tartar
• 1 tablespoon (15 g/0.5 oz) ghee or coconut oil
• 0.33 cup (50 g/1.8 oz) mixed berries (strawberries, raspberries, blueberries or blackberries)
• Dollop of whipped cream, sour cream, or creamed coconut milk

1. Set the oven to broil at 500°F (260°C, or gas mark 10). To ensure that the omelet has a smooth texture, place the erythritol into a blender and pulse until powdered.
2. Separate the egg whites from the yolks. Put the egg yolks into a bowl and set aside. Using an electric mixer or a hand whisk, start whisking the egg whites and add the cream of tartar as you go. Add in the erythritol, liquid stevia (if using), and cacao powder and beat until the egg whites create soft peaks.
3. In another bowl, mix the egg yolks with a fork and then gently fold in the egg whites. Mix gently so you don’t deflate the egg mixture.
4. Meanwhile, wash the berries and pat them dry. Grease a hot ovenproof pan with ghee, fold in the omelet mixture, and then sprinkle with the berries. Cook on low heat for about 5 minutes until the bottom of the omelet starts to brown. At that point, remove from the stovetop and place in the oven under the broiler for about 5 minutes.
5. Meanwhile, wash the berries and pat them dry. Grease a hot ovenproof pan with ghee, fold in the omelet mixture, and then sprinkle with the berries. Cook on low heat for about 5 minutes until the bottom of the omelet starts to brown. At that point, remove from the stovetop and place in the oven under the broiler for about 5 minutes.
6. When done, the top should be slightly brown and crispy while the inside is still soft. Optionally, top with whipped cream, sour cream, or creamed coconut milk.