Contributed by Paula & Al

Now hear me out on this one. It’s totally way yummy!! I was just as surprised as you are going to be when you give it a go.

Ingredients:

• 2 tsp butter                                                   
• 4 large eggs
• 1 Tbsp soy sauce or coconut aminos       
• 1 tsp cinnamon
• 1/4 tsp black pepper                                               
• 1/2 cup blueberries

Crack the eggs into a bowl & scramble with the soy sauce, cinnamon & pepper.

In a small nonstick skillet over medium heat, add the butter. Pour the eggs into the pan, allow to cook for 2-3 minutes undisturbed. Sprinkle the blueberries onto the eggs.

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 the omelet.

Remove the skillet from the heat, & put a plate upside down on top of the skillet. Quickly flip the skillet over & the omelet should fall out onto the plate. Be careful not to burn yourself! Slide the omelet back into the skillet & cook for another 2-3 minutes.