Sweet Omelette with Fermented Coconut Yoghurt - Monica Yates
Breakfast

Sweet Omelette with Fermented Coconut Yoghurt

BY Monica Yates

I like to mix things up a little whilst still having eggs for breakfast – after all, they really are the best food to have for breakfast. They have both fat and protein in them to reduce cravings later in the day and to keep you feeling satisfied. Generally, those that don’t tend to have a good breakfast in the morning will binge eat later in the day, or at least make up for it later in the day which is really hard on your digestive system. You ideally want to be having 3 meals a day, and allowing yourself 3-4 hours at least to digest your food and for your liver to do its work.

Serves 1
  • 3 organic free range eggs
  • 1/4 cup raspberries
  • 1/4 cup blueberries
  • 1 tbsp chia seeds
  • 1 tsp vanilla bean powder (you can buy this at health food stores)
  • 1 tsp Ceylon cinnamon (don’t get Cassia cinnamon)
  • a small handful of activated almonds
  • a small handful of activated pistachios (alternately you can use any other nuts your like, or sub for nut butter or coconut butter if you’re allergic to nuts )
  • 1/4 cup shredded coconut
  • a scoop (at least haha) of Kultured Wellness Probiotic yoghurt, or greek yoghurt or coconut yoghurt (without ANY added sugar in any form). I highly recommend buying some of the Kultured wellness yoghurt starter so you can make your own coconut yoghurt – it’s so much fun and magical to see it grow!
  1. In a saucepan, combine the berries, cinnamon and vanilla with 2 tbsp of water and let simmer, stirring frequently until soft.
  2. Meanwhile, crack your eggs in a bowl and whisk until well combined.
  3. Heat the coconut oil in a medium fry pan for about 30-60 seconds. When you are able to hover your hand over the frying pan and feel the heat radiating, pour the mix into the frying pan. The coconut oil will also be very thin and runny by now. It should start bubbling straight away. Turn the heat to medium and cook for 3 minutes until just cooked through. Fold in half, and slide onto a plate
  4. Pour the berries over the top and serve with the yoghurt, nuts and coconut

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