Looking for something different to make for breakfast? Try a sweet, puffed blueberry omelette! Light, fluffy and topped with juicy blueberries, it’s perfect for breakfast or brunch.
Whether it’s for breakfast, brunch, lunch or even dinner an omelette is one of those speedy but satisfying dishes I think every cook should have in their repertoire. Easy to throw together, it’s also the perfect vehicle for using up leftovers and always a great choice when you want something nutritious, delicious and satisfying.
One of my favorite weekend breakfasts is a sweet, puffed blueberry omelette. Delightfully light and springy, it has a puffy soufflé-like appeal and a soft and meltingly tender bite with pockets of warmed blueberries. It’s that lofty quality that makes a puffed omelette like this one so appealing.
Lemon juice and zest add a fresh, zing and juicy blueberries a jammy sweetness without being so over the top sweet that we veer into dessert territory. In fact, other than the fruit, there’s only 1 ½ Tablespoons of honey to sweeten the entire thing.
Once you have your base ready, you simply start the cooking on the stovetop to set the base and then slip the entire skillet into the oven to finish. Here’s what you’ll need to make it:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Eggs – You’ll need 4 large eggs, (yolks and whites separated).
- Honey – Use your favorite mild flavored honey.
- Lemon – You’ll need both the juice and zest.
- Yogurt – Use either a whole milk yogurt (I like goat’s milk) or coconut yogurt for a dairy-free version
- Butter or Oil – Use either butter or coconut oil for a dairy-free version if using coconut yogurt.
- Blueberries – You can use either fresh or frozen blueberries
- Optional - Extra yogurt and fresh berries to serve.
How to Make a Blueberry Omelette:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
Fluffy egg whites and a quick trip to the oven are the secret to this blueberry omelette.
- You’ll start by separating the egg yolks from the whites and placing each in a medium-sized mixing bowl. Then beating the egg whites until firm and fluffy.
- Next you’ll add the honey, lemon juice, lemon zest and yogurt to the egg yolks and beat until the mixture is smooth.
- Now whisk a third of the egg whites in to the egg yolk mixture then fold in the rest until incorporated being careful to not deflate the egg whites.
- Pour the mixture into a skillet and cook just until set on the bottom, then gently sprinkle the blueberries across the top and then transfer skillet to a pre-heated oven.
- Bake until puffed and browned on top and set in the center. (Do make sure you use a skillet that’s oven-proof and be cautious when reaching for that handle when it comes out of the oven!)
You can serve it warm or let it cool and serve it at room temperature for a brunch. It’s wonderful served with a nice dollop of yogurt and fresh berries on the side.
More Egg Recipes:
Blueberry Omelette
A light and lemony puffed omelette studded with juicy blueberries makes an excellent change of pace for breakfast.
Ingredients
- 4 large eggs, yolks and whites separated
- A pinch of sea salt
- 1 ½ Tablespoons/30g raw honey
- The juice of half a lemon
- The zest of half a lemon
- 2 Tablespoons/30g whole milk yogurt (I like goat’s milk) or coconut yogurt for a dairy-free version
- 1 Tablespoon/15g butter or coconut oil for dairy-free
- ¼ cup/ 46g fresh or frozen blueberries
- Optional - Extra yogurt and fresh berries to serve
Instructions
- Preheat oven to 375 degrees.
- Separate the egg yolks from the whites and place each in a medium-sized mixing bowl .
- Beat the whites by hand with a whisk or with a hand mixer until firm and fluffy.
- Add the salt, honey, lemon juice, lemon zest and yogurt to the egg yolks and beat until smooth and fully incorporated.
- Gently whisk a third of the egg whites in to the egg yolk mixture then gently fold in the rest until incorporated being careful to not deflate the egg whites.
- Heat the butter or oil an 8 or 9- inch ovenproof skillet , over medium-low heat.
- Pour the mixture into the skillet (pan will be very full) and cook for 1-2 minutes, just until set on the bottom. Gently sprinkle the blueberries across the top and then transfer skillet to the pre-heated oven.
- Bake for about 15 minutes, until puffed and browned on top and set in the center.
- Remove skillet from oven and let cool slightly on a wire rack.
- Serve warm or at room temperature with a dollop of yogurt and extra fruit on the side.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Nut-Free, Paleo, Dairy-Free Option
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 166mgSodium: 157mgCarbohydrates: 21gFiber: 2gSugar: 16gProtein: 8g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Rachel says
I've never commented on a recipe before...ever, but felt compelled to having just made this for my lunch.
IT IS AMAZING! I've been on the hunt for guilt free desert for when I have sugar cravings and this has totally hit the spot. Not only that, but it also provides me with a meals worth of protein. This will forever be a staple.
I swapped out the maple syrup for powdered sweetener and added a dash of vanilla extract. worked perfectly and was delicious. Thank you!
Sylvie says
So glad you enjoyed it!
Mari says
Eating a whole one by myself for dinner, it's delicious and fluffy! thank you!
Meghan says
For the dairy-free option, do you mean coconut milk, or coconut milk-based yogurt (if such a thing exists?). Thanks
Sylvie says
If you can find it, coconut milk yogurt is the best option. I like the coyo brand but there are other good ones out there too. If you can't find coconut yogurt coconut milk works as well, I like to add a squeeze of lemon juice to it. Hope that helps!
Ame says
I just tried this and it is absolutely delicious and easy to make too! It tastes like a dessert but is not too sweet or rich. I will definitely make this again for breakfast or brunch
Sylvie says
Glad you enjoyed it!