Sweet Breakfast Omelette

2 eggs 

2 tbsp milk 

¼ tsp cinnamon 

1 tsp maple syrup 

2 tbsp True Protein WPC 80 in French Vanilla

Olive oil spray 

Filling: 

160g vanilla yoghurt 

1 Gold kiwi fruit, thinly sliced 

½ cup blueberries (fresh or frozen) 

Extra maple syrup, for drizzling 

Icing sugar, for dusting (optional) 

1. In a small bowl, whisk together the eggs, milk, cinnamon, maple syrup, and French Vanilla WPC80 until smooth and well combined. 
2. Heat a small non-stick pan over low-medium heat and lightly spray with olive oil. Pour in the omelette mixture and cook gently until just set (around 2-3 mins). Carefully flip and cook for another 30–60 seconds, or until fully cooked through. Transfer to a serving plate. 
3. Spread the vanilla yoghurt over one half of the omelette, then top with the sliced kiwi fruit and blueberries. Drizzle with extra maple syrup, fold the omelette over, and finish with a dusting of icing sugar. Serve immediately.