Guest Recipe from EatWise: Sweet Omelette with Hot Blueberry Sauce

One of the best things about social media is coming across like-minded people – and doing something with it. I’ve followed EatWise on Instagram and Twitter for a while now, drooling over their mouth-watering, healthy but simple creations, so it’s a pleasure to host a guest recipe from this creative duo. I can’t wait to give this a go myself! So, without further ado, I’ll hand this post over to Lisa and Tom…

Who are Eat Wise?

We’re Lisa and Tom, a brother and sister team with a passion for creating and eating good, whole, real food. It’s this passion (and a little know-how gathered from a background in food magazines), which lead to the creation of eatwise. Our mission is to show that healthy eating isn’t about deprivation, calorie counting, expensive ingredients or time-consuming recipes. And while we’re not experts, nutritionists or chefs, we do have ideas – lots of them – that we simply want to share.

Breakfast lovers, rejoice!

We’re suckers for a sweet breakfast and we also big fans of eggs… So when we discovered a way to combine our two loves, this idea became a firm favourite. This is our preferred way to make a sweet omelette. Ready in just 10 minutes, it’s so simple to make, keeps us full for ages, and it’s delicious – a real fruity, feel-good start to the day.

Sweet Omelette with Hot Blueberry Sauce

Serves: 1



  • 2 eggs
  • 1 tbsp 0% fat cottage cheese (50g)
  • 2 tsp honey
  • Large handful blueberries (50g)
  • 2 tbsp water
  • 1 tsp honey
  • 1 tsp coconut oil
  • Natural yoghurt to serve

1. Whisk together the eggs, cottage cheese and 1 tsp honey with a fork until combined.
2. Place the blueberries, water and 1 tsp honey in a small saucepan and heat gently, stirring from time to time, for about 8 minutes until they become sticky and syrupy.
3. While the blueberries are cooking, heat a small, non-stick frying pan on a moderate heat and heat the coconut oil. Pour in the egg mixture and cook for 5 minutes until almost cooked all the way through. Then carefully fold in half with a spatula (the underside should be golden brown), press down slightly and continue to cook for a further 1 minute until just cooked through.
4. Serve the omelette with the blueberry sauce poured over and a spoonful of natural yogurt.

Recipe notes: We usually make this with the blueberries incorporated into the batter, but I actually prefer it this new way – and it’s so easy as you can leave the blueberries to cook while you get on with the rest of the omelette.


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