Blueberry-Cinnamon-Hazelnut Omelet

Blueberry-Cinnamon-Hazelnut Omelet

I am not one of those women whose weight melts off while breastfeeding. For me, it falls off slowly, very slowly, as perhaps it should.  When I nurse, I’m constantly hungry. I try to own it and not fret, but there are moments postpartum when I, admittedly, do not own it very well and want to press fast-forward with weight loss.

Six months after I had my third child, I decided to clean up my diet (and hopefully shed a few pounds) doing the Whole 30 program, a strict paleo diet for 30 days. I researched, meal-planned and was prepared. On day five, I experienced the dreaded “carb flu.” It was so profound I thought I was, in fact, sick. I woke up feeling chilled, clammy, feverish and nauseated. Jason was out of town for work and I had to roll out of bed to face the day caring for three children while feeling severely under the weather. The last thing I wanted to eat was a paleo breakfast. I needed something starchy. Not a donut, per se, but not a fried egg with a side of sausage either. In my carb flu fog, I recalled a recipe I stumbled upon in my Whole 30 research that sounded good: a sweet omelet of sorts with cinnamon, blueberries and hazelnuts. To my carb-deprived palate it tasted like a pastry. I ate two.

In the interest of full disclosure, I’m no poster child for the Whole 30 program.  I did the diet for 14 days before reintroducing non-paleo foods. The five pounds I lost I quickly regained (the story of any short-lived effort, right?), and I didn’t lose all of the baby weight until a year after having Maxwell and I had ceased nursing. So, I’m not here to offer an authentic review of Whole 30 but to share a recipe that could perhaps save the day if you reach a breaking point on the Whole 30 or simply want to mix up your morning routine.

I don’t eat a strictly paleo diet today, but this breakfast has remained a favorite. It’s an interesting mix of ingredients (although not if you consider that many desserts use eggs as a base), but it certainly feels like a cheat and not in a way that a contraband almond-flour-laden muffin feels on the diet. When we have company, I discreetly prepare it for myself, but almost every time, a guest asks what I’m making and I sheepishly explain, thinking the combination will be off-putting. Everyone who’s tried the omelet has loved it.  My mother-in-law often requests it when she comes to town.

I happened to have hazelnuts in-house when I first made the recipe but have since switched to making the omelet with toasted almonds because they’re a consistent pantry staple here. The recipe is paleo and Whole 30 appropriate (if you don’t overdo it on the blueberries), but most importantly, delicious and satisfying. I believe good recipes should stand on their own, outside of diets or trends, and this one is a keeper.

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