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457 kcal
20 min.
Recipe for Vanilla Omelette with Homemade Rhubarb and Strawberry Compote
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457 kcal
1 kcal
457
36.8g
30.9g
6.8g
Ingredients (servings):
1
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- Eggs chicken4× portion (240 g)
- Strawberries1× handful (70 g)
- Rhubarb1× piece (50 g)
- Water5× tablespoon (50 ml)
- Skyr, Icelandic yoghurt3× tablespoon (45 g)
- Almonds0.5× tablespoon (7.5 g)
- Olive oil1× teaspoon (5 g)
- Erythritol0.5× teaspoon (2.5 g)
- Vanilla extract2 ml
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How to make Vanilla Omelette with Homemade Rhubarb and Strawberry Compote
1. Crack the eggs into a bowl, add half of the vanilla extract, and whisk.
2. Wash the strawberries, remove the stems, and cut them into quarters. Wash the rhubarb and cut it into thin slices (discard the leaves).
3. Place the strawberries and rhubarb into a small pot and heat until they begin to break down. Add erythritol, water, the remaining vanilla extract, and cook for about 10-15 minutes until a thick sauce forms. Stir occasionally.
4. Meanwhile, heat olive oil in a pan and pour the eggs into it. Lower the heat, cover the pan, and wait until the eggs set.
5. Transfer the omelette to a plate, spread skyr on top, and pour the rhubarb and strawberry compote/sauce over it.
6. Sprinkle with almonds.
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