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🍰 Fluffy Coconut and Blueberry Omelets

279 kcal · 30 min · 4 servings

Ingredients

• 30 g brown rice
• 200 g blueberries
• 2 eggs
• 2 tbsp milk (3.5% fat)
• 1 tbsp coconut flakes
• 2 tsp coconut blossom sugar
• salt
• 2 tsp oil (e.g. sunflower oil)

Instructions

1. 1. Pour 60 milliliters of water into a pot and bring it to a boil.
2. 2. Sprinkle the rice into the boiling water.
3. 3. Cover the pot and let the rice cook on low heat for about 30 minutes.
4. 4. Remove the pot from the heat.
5. 5. Let the rice cool down for about 10 minutes.
6. 6. Pick off any stems from the blueberries.
7. 7. Rinse the berries carefully.
8. 8. Let the blueberries drain well.
9. 9. Add the eggs, milk, coconut flakes, drained rice, coconut blossom sugar, and a pinch of salt to a bowl.
10. 10. Whisk all ingredients in the bowl until well combined.
11. 11. Heat one teaspoon of oil in a small non-stick pan.
12. 12. Pour half of the egg-rice mixture into the hot pan.
13. 13. Fry the omelet until golden brown on both sides.
14. 14. Repeat the process with the remaining mixture to make a second omelet.
15. 15. Place the blueberries on top of the finished omelets.
16. 16. Serve the dish immediately.

Nutrition per serving

• kcal: 279
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 27 g