Are dessert omelets a thing?
If not, let’s make them a thing!
As with most meals I cook for myself, this idea was born out of boredom. For months I was hooked on smoothies for breakfast. Then it was eggs. More recently, I started to go untraditional with butternut squash and such.
This week I wanted something different. Something sweet.
Since I workout first thing in the morning my breakfast is always centered around protein. My go-to is egg white I buy by the carton or unflavored whey like this. I use each or both in most of my post-workout meals, and this one is no exception.
I usually don’t like egg-white-only scrambles or omelets. I have to add at least one egg to the mix, or it’s just not right. For this dish, I decided to skip the whole egg because I knew I wanted to include peanut butter. Both the yolk and the peanut butter would have me over my fat goals for the day.
Instead, I added whey to give the omelet a little more body and I it didn’t disappoint. The texture came out way better than a traditional egg white omlete does. I’m sure adding cocoa powder helped too.
If you are looking for a twist on breakfast, give this a whirl and let me know what you think. I’m curious if this is one of those dishes “only a mother could love.” Sometimes I think I’m a little bias towards things I cook for myself.
Chocolate Egg White Omelet with Peanut Butter Drizzle Portrait
Yield 1 serving
Breakfast with a twist! Try this dessert egg white omelet flavored with cocoa powder, maple syrup and topped with a simple peanut butter drizzle.
- 1 tbsp peanut butter (16g)
- 1 tbsp maple syrup (20g) separated
- ~1 tbsp water
- 100g egg white
- 1 scoop unflavored whey protein (15g)
- 1 tbsp cocoa powder (5g)
- pinch of kosher salt
- 1/4 tsp vanilla extract
Put 5g of the maple and the peanut butter a small bowl Heat in the microwave for 15 seconds. Stir until smooth. Then add 1 tsp of water and mix again until smooth. Keep adding 1 tsp of water and mixing until the sauce reaches your desired consistency. Mine was perfect after 3 tsps. Set the peanut butter sauce aside.
Heat a non-stick skillet over medium heat.
Whisk the egg white, whey, cocoa powder, salt, vanilla and 15g of the maple syrup.
Add the egg white mixture into the skillet and cook as you would an omelet. Pull the cooked portion of the gg from edges toward the center so the uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan until the top surface of eggs is thickened and no visible liquid egg remains. Fold the omelet sides over.
Drizzle Peanut butter sauce on top.
Courses Breakfast, Dessert
Serving Size entire recipe
Amount Per Serving
% Daily Value
Total Fat 10 g
Total Carbohydrates 23 g
Dietary Fiber 3 g
Sugars 15 g
Protein 29 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.