Prep Time

4 minutes

Cook Time

2-3 minutes


  • 1 tbsp oil or butter
  • 2 large Happy Chicken Eggs
  • 2 pinches of cinnamon
  • 2 tbsp milk (dairy, soy, almond, oat)
  • 100g ricotta or Greek yoghurt
  • 150g chopped berries (strawberry, blueberry and raspberry)
  • 3 tsp honey or maple syrup (optional)
  • Sprigs of fresh mint


Lightly hand whisk your eggs with the milk and cinnamon. Heat up oil or butter in a medium, non-stick frying pan and pour in the egg mixture. Make sure you wriggle the pan to help it spread evenly over the base. Cook over a low heat for a few minutes until set and you can see a nice golden colour when you peak underneath.

Use a spatula to gently move the omelette onto a plate, then crumble over the ricotta or yogurt and scatter with berries. Roll your omelette up into a loose log shape and serve with a drizzle of honey or maple syrup and a sprig of mint. Enjoy!

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Happy Chicken Eggs