FRUITY BREAKFAST OMELETTE

I have a very sweet tooth, so I’ll take any opportunity to make a meal sweet. This omelette is essentially a pancake without flour. It’s light and fluffy yet is a huge hit of protein which will give you energy throughout the morning. The fruit offers some wonderful vitamins and nutrients and boosts this dish’s sweet, heavenly flavour. I love to cook this at weekends and enjoy it while the kids are creating chaos nearby.

Makes 2

1 very ripe banana, peeled and mashed

½tsp ground cinnamon, plus extra for dusting 4 eggs

60g (2¼oz) blueberries, plus extra to serve

1tbsp coconut oil

1tbsp maple syrup or honey

1tbsp almond butter

In a large bowl mix together the banana and cinnamon. Beat in the eggs until thoroughly combined, then stir in the blueberries.

Put half the coconut oil in a nonstick pan and place over a medium-low heat. Once the coconut oil is hot, but not smoking, add half the egg mixture and spread out to cover the base of the pan. As the egg begins to set, drag the sides of the omelette towards the centre of the pan and allow the raw egg to fill in any gaps.

When the egg is completely cooked through, fold it in half and slide it on to a plate. Repeat with the remaining coconut oil and egg mixture.

To serve, combine the maple syrup or honey and almond butter and drizzle over the pancakes. Top with more blueberries and a dusting of cinnamon.