Apple Cinnamon Omelet

I saw cinnamon omelets on instagram and knew I had to try it.  My girls and I regularly ate cinnamon scrambled eggs with maple syrup, but would it be as good without any added sweeteners?  Stacked with coconut cream & topped with warm apples, this version feels even more decadent than our sweet version.  Win!


Whisk together 3-4 eggs, 2 tablespoons coconut milk, 1/2 teaspoon cinnamon (more or less to taste).  Use 1 teaspoon vanilla extract if you aren't on the whole30 program.

Pour into a hot, generously oiled, wide diameter skillet. Cook over medium heat without disturbing. Use a lid, if possible, to encourage the top to cook, and to keep the bottom soft. When the omelet has partially set, salt the top of it with good quality salt.

As soon as the top of the omelet is no longer moist, put 2-3 tablespoons of coconut cream on top.

Cover with the lid for a minute.

Dice an apple while you are waiting.  I use 1/2 a small apple per omelet.


The coconut cream should be softened now.

Spread the coconut cream across the surface of the omelet.

Fold the omelet in half.

Add more coconut cream.

Spread again.

Fold.

Plate and top with more coconut cream.  Keep warm while you prepare the apples.

Add more coconut oil to the pan.

Gently saute the apples until they begin to brown and are slightly softened.  Think apple pie.

Top your omelet with the apples and dust generously with cinnamon.  Enjoy :)

Apple Cinnamon Omelet (adult serving)
3-4 eggs
2 tablespoons coconut milk
1/2 teaspoon cinnamon plus cinnamon for dusting
1 teaspoon vanilla (optional, not whole30 compliant)
salt to taste (use high quality unrefined, like Real Salt)
4 tablespoons coconut cream (skimmed from full-fat canned coconut milk)
1/2 apple, diced
3 tablespoons coconut oil

1.  Heat a large skillet over medium.  Whisk the eggs, coconut milk, 1/2tsp cinnamon, and vanilla (if using) until smooth.  Add 2 Tbsp coconut oil to the pan, tilting to distribute evenly.  Let the oil heat for a minute, and then add the omelet mixture.  Cover and cook over medium until the bottom has set.  Salt evenly.  Cover and cook until the top is no longer glossy & the eggs are fully set.  Turn off heat.  Spread 2 Tbsp coconut cream over omelet.  Fold in half.  Spread another tablespoon of coconut cream across omelet, fold again.  Put last tablespoon of coconut cream on top, plate omelet, and keep it warm.
2. Return the skillet to medium heat.  Add the final tablespoon coconut oil to the pan and let it warm.  Saute the diced apple until fragrant  slightly softened, and starting to brown.  
3. Top the omelet with sauteed apple and dust with cinnamon.