Fluffy Blueberry Omelet | 10 Minutes, Keto, Gluten-Free

Healthy | Gluten-Free | Keto | Sugar-Free Option | Low-Carb | Grain-Free| Vegetarian

Fluffy, golden, and dotted with warm, juicy blueberries, with those lightly caramelised edges that make every bite irresistible, this Fluffy Blueberry Omelet is a quick, healthy breakfast or brunch that feels truly special. The centre stays light and puffy, almost soufflé-like, with little bursts of sweet blueberry throughout. It’s not savoury like a classic omelet. It sits perfectly in between, gently sweet, airy, and so satisfying.

What I love most is how easy it is. No complicated steps, no separating eggs, and no kitchen mess. You simply whisk everything together, pour it into the pan, and let it puff up beautifully as it cooks. As the blueberries warm with the brown monkfruit sweetener, they turn glossy and jammy, and that caramelised blueberry edge is honestly the best part. A touch of lemon keeps the flavour fresh and bright.

This is one of those feel-good recipes that looks lovely, tastes like a treat, and is still made with real ingredients. It’s naturally gluten-free, keto-friendly, sugar-free, flourless, and protein-rich, so you can enjoy it and still feel amazing after.

Serve it when you want something quick but a little special, like a cozy weekend family breakfast or an easy brunch with coffee. It’s soft, fruity, and simple enough that kids usually love it too.

Ingredients Needed to Make This Fluffy Blueberry Omelet

• Eggs
• Cream
• Vanilla extract
• Baking powder
• Baking soda
• Vinegar
• Butter
• Coconut oil
• Brown monkfruit sweetener
• Blueberries
• Lemon juice

To Serve (Optional)

• Sugar-free syrup, syrup, or honey

Health Benefits of This Fluffy Blueberry Omelet

• Supports steady energy
  This recipe pairs high-quality protein with a little natural fruit sweetness, which can feel more stable than a typical sweet breakfast.
• Higher protein, more satisfying
  Eggs are naturally protein-rich, and protein helps with fullness, so you are more likely to stay satisfied for longer.
• Antioxidant-rich
  Blueberries are well known for their antioxidant compounds, including anthocyanins.
• Supports heart health patterns
  Research reviews suggest regular blueberry intake is linked with cardiovascular support, likely through antioxidant and anti-inflammatory effects.
• Gentler on added sugar
  Using monkfruit as the sweetener keeps this breakfast sugar-free, which can be helpful if you are trying to reduce added sugar overall. (Still, it is sweet and satisfying.)
• Gluten-free and grain-free by nature
  Since it’s flourless, it can suit gluten-free and grain-free eating styles without special swaps.
• Light, not heavy
  The soufflé-like texture gives you that “treat” feeling without the dense, weighed-down finish many pancakes have.

This Good for Pre or Post-Workout?

Pre-Workout Friendly

• Great if you want something light before a workout, especially if you do better without a heavy meal.
• Better for low to moderate intensity sessions, since it’s lower in carbs than typical pre-workout meals.

Post-Workout Friendly

• Protein-supportive for recovery, since eggs provide high-quality protein.
• If your workout was intense or long, you may want to pair it with a bit more carbs on the side (depending on your goals), since most people use carbs to help replenish energy after hard training.

How to Make Fluffy Blueberry Omelet Step by Step

Whisk the batter, Start by whisking the eggs, cream, vanilla, baking powder, baking soda, and vinegar in a bowl until the mixture looks really smooth and a little frothy. This is what helps it bake up light and puffy in the pan.

Cook the blueberry base, Place a medium skillet over medium heat, then melt the butter and coconut oil together. Add the brown monkfruit sweetener and stir for a moment until it dissolves. Tip in the blueberries and lemon juice and let them warm for about a minute, just until they look glossy and juicy.

Cook until puffy, Pour the egg mixture right over the blueberries and gently spread it evenly. Pop a lid on and let it cook for about 5 minutes, until the omelet looks puffed up and set on top.

Flip and finish, then cook for another 30 seconds to 1 minute to set the other side. Slide it onto a plate, add a few extra blueberries if you like, and enjoy it right away while it’s warm and fluffy, with a drizzle of sugar-free syrup, maple syrup, or honey.