• Sweet & Savory Blueberry Omelet Recipe

    Sweet & Savory Blueberry Omelet is a surprising flavor combination. It’s the perfect way to switch up breakfast.

    Sweet & Savory Blueberry Omelet Recipe | StupidEasyPaleo.com

    Blueberries and eggs were meant to be together.

    This recipe a take on a Spanish tortilla – a cooked dish with eggs, potatoes, and onion. In fact, the title of this recipe used to be Sweet & Savory Blueberry Tortilla, but it was too confusing because many people were picturing a wrap.

    So, I renamed it to closer reflect what it is: a delicious take on an omelet.

    Instead of the traditional ingredients in a Spanish tortilla, I used the technique and put my own flavor spin on it. I added blueberries, coconut aminos, and a few spices.

    The result was a little bit sweet, and a little bit savory. Plus, the warming, breakfast-y flavor of cinnamon brings it all together.

    Sweet & Savory Blueberry Omelet Recipe | StupidEasyPaleo.com

    Lots of you have written in and shared on Instagram that this Sweet & Savory Blueberry Omelet recipe has infused new life into your Whole30 or paleo breakfast. The fruit is just enough to wake up your taste buds if you’re getting tired of savory egg preparations.

    In fact, I can see this recipe working with other fruit besides blueberries. Try substituting apples or raspberries, two flavors that would work well with the eggs.

    Sprinkle with some chopped walnuts or almonds, pair it with steamed greens, and you’ve got one heck of a nutritious breakfast on your hands.

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    If you’re going to make this omelet, be sure to keep the heat low enough to keep the eggs from burning, and you need some cojones when it comes to flipping the eggs.

    Confidence is key! The pan will be hot, so don’t burn yourself. You want the omelet to come out in one beautiful round piece of eggy heaven.

    Or, if you’re not into flipping, that’s okay. Cook for a few minutes, then pop into a 350°F oven for 10-15 minutes or until it’s cooked through. It’ll come out more like a frittata.

    Sweet & Savory Blueberry Omelet Recipe | StupidEasyPaleo.com

    The coconut aminos add a savory, umami depth of flavor, but if you don’t have them, you could just use a dash (1/8 tsp) of salt instead.

    Coconut aminos are a fermented coconut sap that works as a soy-free, gluten-free substitute for soy sauce, tamari, or other types of aminos. You can find bottles of coconut aminos in the Asian food section of health-food markets or they’re available on Amazon.

    They’re one of the specialty items that I keep on hand. They really do provide a punch of flavor that’s hard to replicate in a soy-free diet.

    Sweet and Savory Blueberry Omelet Recipe

    Difficulty: Easy Recipe Type: Gluten-Free, Grain-Free, Dairy-Free, Whole30, Nut-Free, Vegetarian
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Serves 1

    Ingredients

    Directions

    1. Crack the eggs into a bowl and scramble with the coconut aminos, cinnamon and pepper.
    2. In a small nonstick skillet over medium heat, add the ghee or coconut oil.
    3. Pour the eggs into the pan and allow to cook for 2-3 minutes undisturbed. Sprinkle the blueberries onto the eggs.
    4. Cook for about 6-8 more minutes on low. Throughout that time, using the edge of a spatula, lift up the omelet and allow some of the liquid eggs to flow underneath. When most of the egg is cooked through, you’re ready to flip theomelet.
    5. You need confidence here!! Remove the skillet from the heat, and put a small plate upside down on top of the skillet. Quickly flip the skillet over and the tortilla should fall out onto the plate. Be careful not to burn yourself!
    6. Now, slide the omelet back into the skillet and cook for another 2-3 minutes.
    7. Eat. That was exciting, wasn’t it?!

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    Sweet & Savory Blueberry Omelet Recipe | StupidEasyPaleo.com

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    72 thoughts on “Sweet & Savory Blueberry Omelet Recipe

    1. I had another friend recommend combining blueberries and eggs a few months ago, but I just couldn’t wrap my mind around it then. Now…I’m trying this today!!

    2. Ohmygoodness, made this for breakfast (with frozen blueberries – be careful, they splatter a little!), and my mouth is in shock….soooooo good! Thank you for sharing!!

    3. THIS ROCKS FOR BREAKFAST. Period. (I was going to write something eloquent, but it just wouldn’t have done the trick.)

      PS – I started out like “Oh, I’ll eat half and save the rest for tomorrow.” Did. Not. Happen. 🙂 Thanks Steph!

    4. Made a modified version of this today: omlette + blueberries in coconut oil. then sprinkled with salt and lots of cinnamon after. Kale, fresh squeezed orange juice and banana smoothie on the side. Yeah real foods!

    5. I just made this – very, very good! I just bought some local, organic blueberries at the supermarket and I needed a way to use them that wouldn’t encourage me to eat the whole pint at once. This recipe came along at just the right time.

      It makes good use of the coconut aminos, a product I often find unsatisfying. I was also dubious about the amount of cinnamon, but it worked! I added a pinch of Pimenton de la Vera (Spanish smoked paprika), maybe 1/16 tsp and a tsp of vanilla extract. It also inspired a tiny, but I think worthwhile cheat – I put < 1 tsp of honey on top. (I measured to be sure.)

      Oh, and a pinch of salt went into the eggs. Always add salt to eggs – it helps keep them tender and brings out the flavors of everything else, even sweet-ish dishes like this one.

      I'll definitely make this again. I might also add a tiny grating of nutmeg.

      1. Larry, those are all awesome modifications! Love the idea of the nutmeg 🙂 And, oh, I’m obsessed with smoked paprika!

    6. I was both intrigued and suspicious of this recipe. Made it today and quite liked it. Felt like eating a more virtuous blueberry pancake. I love your site. Thank you!

      1. Hi there Mimi! I’m so glad you gave it a shot and that you liked it 🙂 Thank you so kindly. It is kind of pancake-like, right?! One of my readers said she added a little bit of coconut flour (just a spoonful or so) and it make the texture a bit more firm. Have a great day!

    7. Wonderful! I’ve always been a big fan of sweetness + eggs; this is another great recipe to add to my list. Thanks so much for posting!!!!!!!!!!!

    8. I was craving savory and sweet, then I saw this recipe and had to try it. Delicious! I just finished eating it and my stomach is more than happy right now!

      1. Hi Diandra! I’m really glad to hear this. It’s consistently one of my favorite recipes and I’m glad I could share it with you!

    9. Flip that egg!!! It’s all in the elbow not the wrist. Shift the skillet forward to rear horizontally not vertically.

      How easy is that?! 🙂

      1. No need to flip! Just set the heat to low and cover the pan for a few minutes. It will cook through perfectly and puff up beautifully.

    10. I’ve been wanting to try this for months and I was always on the fence about putting blueberries in my eggs but the other day I just went for it and it is by far one of the best things I’ve eaten for breakfast in a long time- I really wish I would have tried it sooner! (it’s also really good plain with just blueberries and ghee)
      Thank you so much for sharing this recipe.

    11. Eggs with almond butter are really good too…throwing blueberries in the with the almond butter would be amazing!! Yum!!! Thanks for sharing!

    12. What in the world?! I just made this as an omelette since I only had 2 eggs left and I’m confused but excited about how good this tastes. What an amazing sweet breakfast option for when my roommate offers me sweet banana bread!

    13. This is so good! I’m on day four of the Whole 30 and already tired of eggs but wasn’t like eating eggs! In the future, I’ll cut it in half because it’s a bit much for me, but now I have a snack for later. Thanks for the recipe!

    14. I’m licking my plate (literally, don’t tell anyone) and I can’t figure out why – it’s just eggs! And blueberries! It is. Delicious. And amazingly filling for one serving/four eggs. Thank you for the bright spot on day 8 of whole 30!!

    15. Oh my gosh! Needed something different for eggs on day 21 of whole 30. Those arent eggs anymore!! Yum. Found this recipe about a month ago so glad i finally made it.

    16. Hmmm im curious. Interested in trying this but dont have blueberries. Would strawberries work okay? I have everything else. TIA

    17. The Sweet and Savoury Blueberry Tortilla was magnificent! Loved every bite. Will have to stop myself cooking this every day!! ☺️

    18. This was such a great breakfast! I’m on day 28 of Whole30 and really needed to mix it up and this was perfect. We didn’t have any coconut aminos, so I added about a tsp of sesame oil. It was delicious! Thanks for the idea.

    19. Made it this morning we were a bit skeptical, but it turn out quite yummy. After reading through all the comments, I can wait to make it again and put my own spin on it!

    20. Ok, I made this and it was not good. I did it with salt and coconut aminos. Not pleasant. Could I have done something wrong?

      1. Hi Clair,

        It’s possible a step could’ve been missed or the flavor combination just may not have been to your palate.

      1. Yes. You could always go down to 3 eggs if you want. Serving sizes are totally individualized which is why I hate giving them…but if I don’t list the servings per recipe I get hate mail 😉

    21. Holy bazooka balls!!! This was soooo good! I made it with blueberries and also some frozen cherries that I had and both came out explosive! I’ve recently hopped aboard the paleo train and am so happy I found this. And your site!

    22. Delicious! This is one of my go-to’s. It’s quick and I’ll add a side of sautéed spinach for some veg. The only thing I do different is instead of flipping it I stick the skillet in my toaster oven on broil for a couple minutes. I’ve never had any luck flipping it but this way works perfect!

    23. So I tried this and write I was amazed on how good it was. The cinnamon was just delicious in it. Do you have Instagram? If so I would love to follow you.

    24. Today I made an omelette with 2 eggs, a handfull of blueberries, and added Aidell’s Chicken Apple Sausage to it. Amazing!

    25. Epic. Seriously. I did something similar to this with apples the other day, less “tortilla” more scramble, but this totally takes the cake as one of my new favorite Whole 30 breakfasts. Thank you for something unique and delicious!

    26. Should have left a compliment months ago, since this is my go to “special” brunch or breakfast dish. Just love it. I add 1/2 tsp vanilla & sometimes 1/2 tsp nutmeg. And I use a combo of blueberries, raspberries & blackberries, which is my standby berry selection in the fridge. Thank you thank you for this great recipe!

    27. I had some fresh, sweet peaches and blueberries, a bit of cinnamon as well. I chopped up the peaches to about the size of the blueberries. Even left the skin on. Added some coconut milk to the eggs. Finished it in the oven. Made a non-dairy sour cream topping with mashed blueberries, peaches and cinnamon. YUMMMMM

    28. I’m surprised no one has mentioned how dark the eggs become when adding coconut aminos, mine turned dark gray, not an appealing color to put it mildly. Yes, I used the correct measurement. That said, the taste was very good. I would make again without the aminos, just so it looks appetizing. Am I alone in this?

      1. Dark grey? Hmmmm not normally what happens to mine as you can see from the photo. I’ve also seen dozens and dozens of photos when people have shared on Instagram, and none of them are grey. Not sure what happened. The grey color could be coming from the blueberries if they really burst open.

    29. Can you tell me if there is anyway to make these into small “muffins” in a muffin tin? And is there anyway to freeze them?
      Thank you so much for your time!
      Anita Mitchell

      1. I haven’t had the chance to test that out. Give it a shot and let us know what happens! Yes, egg muffins can be frozen.

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