Vanilla Blueberry Omelet

2 eggs
1 tsp. vanilla extract
coconut oil
1/2 c. blueberries

Lightly beat two eggs and vanilla extract in a bowl. Heat 6" non-stick pan over medium heat. While pan is heating, heat half the blueberries in a saucepan until juices flow.

Add coconut oil to non-stick pan and coat evenly. When thoroughly heated, add egg mixture. Swish once and let sit. When eggs are about 70% settled, swish again. There should be a nice crispy layer around the side of the pan. When it starts to separate from the side, add fresh and cooked blueberries to omelet, reserving a few for garnish. Crispy layer should really be pulling away from pan now. Use a fork to help fold the omelet over. Slide on to plate, top with reserved blueberry filling, and enjoy!

Adapted from DBCLARINET at SparkPeople.com