Fluffy Coconut Omelette

It’s the day before Thanksgiving! Are you hosting guests? We won’t have as many family members as last year, but we are hosting again and we’re been planning what to cook for breakfasts, lunches and dinners around the Thanksgiving feast tomorrow. This recipe requires more time and effort than most omelette recipes, but it’s a perfect way to impress your special holiday guests the Friday or Saturday after turkey day.

Ingredients
4 large eggs, separated
1 Tbsp ghee, melted
1 Tbsp ghee, solid
2 Tbsp cream (fat) from coconut milk
1/4 tsp salt

Method

Preheat oven to 375°F. Whisk the eggs yolks, the melted ghee, coconut milk cream, and salt together in a small bowl.

Whisk the eggs whites in a separate bowl until firm, foamy peaks form. Heather hand beat ours, but you can use a hand-mixer or stand-mixer if you have one.

Gently fold egg yolk mixture into egg whites.

Melt remaining ghee over medium-high heat in a skillet.

Pour egg mixture into skillet, spreading evenly with a spatula.

Turn off the heat and carefully transfer the skillet into the oven. Bake for 4 to 5 minutes, until the center springs back when lightly pressed.

Use a spatula to gently loosen the edges of the omelette from the skillet. Then, simply slide the omelette off the skillet onto a cutting board.

Allow the omelette to rest for 30 seconds to 1 minute. Then, fold with the spatula and cut.  If you eat dairy, or want to add some sautéed vegetables to the omelette, add in before the fold.

This is a little more involved than the standard scrambled eggs breakfast, but is totally worth it if you’re looking to impress!  Be sure to come hang out with us on Facebook for more fun recipes!