Blueberry Cream Cheese Omelettes
Posted by Anthony on September 1, 2018 in Breakfast
Serves: 2 
Time: 20 
Difficulty: Easy
This morning, I was jonesing to make a University of Michigan inspired breakfast in honor of the Wolverine’s 2018 football season kicking off. In the past, I’ve made lots of blueberry muffins, pancakes, and even block M pancakes. But today, I wanted to do something new. So after a bit of searching for inspiration, I decided upon these Blueberry Cream Cheese Omelettes, which were inspired and compiled together via a couple different recipes I found. The end result was delectable and delightful. It wasn’t as sweet as a crêpe, and not as savory as a “regular” omelette, but was a nice amalgamation of the two. So if you’re looking for a new recipe that will satisfy both sweet and savory, give this a shot. You’ll be glad you did!
Ingredients
- 1 c. fresh or frozen blueberries
- 1/2 tbsp. honey
- 2 large eggs + 1 egg white
- 2 tsp granulated sugar
- 1/2 tsp. vanilla extract
- 4 tbsp. cream cheese
- Cooking spray
Directions
- In a small saucepan, combine the blueberries and honey. Bring to a simmering low boil, then reduce heat to low and simmer, covered, for 8-10 minutes until saucy.
- In a bowl, combine the 2 eggs with the 2 tsp. sugar and vanilla until fully combined.
- In a separate bowl, add a pinch of sugar to the egg white and whisk until it holds soft peaks.
- Gently fold in the egg white mixture into the other egg mixture.
- For each omelette, coat an 8-inch pan with cooking spray and heat over medium to medium-low heat. Pour in the eggs (half of the mixture for each of the two omelettes) and cook without disturbing them until they are mostly cooked through and the bottom is lightly browned. Flip with a spatula and let cook another minute or so until both sides are cooked and lightly browned.
- Add 1 tbsp. cream cheese to half of the flat omelette, and 1/4 of the blueberries to each omelette. Fold the omelette over the filling and transfer to a plate. Top with another 1 tbsp. cream cheese and 1/4 of the blueberries.
Notes
There isn’t a whole lot to call out for this recipe. It’s pretty basic and easy, like most omelette recipes. You can try it with a variety and/or combination of fresh berries, switch out the cream cheese for crème fraîche, cottage cheese, or greek yogurt, or even add in some additional ingredients you think would add to the dish. Any way you make it, I’m sure it’ll deliver the sweet and savory punch you’re looking for.
Bon Appètit!
