Sweet Omelet or Breadless French Toast is a delicious and unique breakfast! It only takes a few minutes to make and is perfect for elegant brunch. It’s fluffy and lightly sweetened and almost like soufflé. Can be made gluten-free with rice flour.
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I sometimes wonder if I should rebrand this blog as breakfast blog. I just love breakfast and brunch and it seems that most of my recipes are dedicated to my favourite meal of the day. This Sweet Omelet, or Breadless French Toast as I call it, is no exception.
When I was little the only omelet I’ve ever had was Sweet Omelet. In fact, I didn’t even know that omelets could be savoury until I moved to Canada.
Those savoury omelets were not really a surprise since I had them before but we just called them “broken eggs” in my family. The word omelet was specifically reserved for this Sweet Omelet concoction.
More sweet eggs recipes:
I used to think that Sweet Omelet is a very typical Russian recipe but after I mentioned it to a few Russian friends I realized it must be family specific. A decade or so ago, before you could find absolutely everything on the Internet, I did a poll and no-one outside of my family even heard of this recipe.
Recently I turned to all-mighty Pinterest and found a few similar ideas but nothing exactly like my childhood favourite. I asked a few more people over the past weeks if they knew about Sweet Omelet and I was met with blank stares.
When I tried explaining how this omelet would taste I realized that it’s very similar to what bread is soaked in for French Toast.
So, now I call this Sweet Omelet – Breadless French Toast. I think it sounds fun and intriguing. Regardless of what it is called – it’s delicious and unusual. I love eating it for breakfast without any additions but it would be amazing with some berries for brunch. It’s light and slightly sweetened.
Are you intrigued by this recipe? Would you like more unique and Russian-inspired recipes like this? Then you must purchase my cookbook, The Ultimate One-Pan Oven Cookbook, it’s already available for purchase and it will make a great gift. It is not fully Russian but many recipes are inspired by my childhood favourites!
Is Sweet Omelet similar to Dutch Baby?
I’ve had a lot of comments where people see the unique shape of this Sweet Omelet and immediately say that it looks like Dutch Baby. Well, it looks similar but it tastes totally different.
Dutch Baby is closer to a pancake or some kind of bread recipe, whereas this Sweet Omelet tastes, well, just like an omelet that is sweet or a Breadless French Toast.
Can you make Sweet Omelet gluten-free?
Yes. You can make it with regular flour or rice flour for a gluten-free version. You can even omit any kind of flour altogether.
I prefer to add a little bit of flour just to make the texture of the omelet a bit firmer but I’ve made it totally flourless also and it worked out perfect.
What kind of sugar to use for this Breadless French Toast?
I use white sugar in the mixture but brown sugar can be used as well.
Imagine a fluffy, almost soufflé-like French Toast but light and without the bread! Now, serve it with a glass of bubbly and you have perfect (and easy) Mother’s Day brunch! Give it a try, it’ll surprise you!
Very important question: omelet or omelette?
Ok, it’s not really a very important question! Rather a fun tidbit of information.
Omelet – American spelling.
Omelette – British and Canadian spelling. Although, I chose to go with American spelling in this recipe.
Variations and fun ways to serve Sweet Omelet
- For a tangy and unique flavour, use Kefir instead of milk
- You can usually find Kefir in the dairy section at your local supermarket but if you can’t find it, you can make your own kefir
- I like using coconut oil to make Sweet Omelet as it gives it a slightly tropical flavour, but feel free to use butter, ghee, or canola oil
- Pile a mix of fresh berries in the centre of the omelet and serve family-style
- Lightly pan fry sliced peach with a little bit of sugar and cinnamon and add to a wedge of sweet omelet
- Slice the sweet omelet into strips and roll them for a quick and delicious snack that picky toddlers would love
- Serve plain with just a dusting of powdered sugar and a glass of milk
More egg recipes:
- Smoked Salmon Croissant Strata
- Russian Egg and Onion Hand Pies
- How to Bake Eggs in the Oven
- Matzo Brei – fried matzo and eggs
If you don’t believe that Sweet Omelet is easy to make then watch my video for proof:
Sweet Omelet aka Breadless French Toast
Ingredients
- 3 large eggs
- 1/2 cup milk
- 1 tablespoon sugar
- 1 tablespoon flour (regular or gluten-free such as rice)
- 1/2 teaspoon coconut oil or other oil for the pan
Instructions
- Heat 6.5-7" skillet on medium. Brush with coconut oil or other oil/butter of choice.
- In a medium bowl whisk the eggs until smooth, add milk, sugar, flour and mix well trying to get rid of flour clumps.
- Pour the eggy mixture onto the pan and cover with the lid.
- Cook on medium or low if medium starts to burn for about 7-10 minutes. The mixture will puff up a lot and it'll smell like French Toast.
- Once the lid is removed the omelet will fall and it's expected.
- Serve with berries, icing sugar or maple syrup like French Toast.
Video
Notes
Nutrition
Mention or tag @Imagelicious
Camjoy says
In the British novel “Strong Poison” by Dorothy L. Sayers, the murder victim makes himself an omelette. It is a sweet one of your type — though from its description in the text, I can’t tell if there is flour in it. I assume since other food that was eaten at that time reflected a French influence, that this omelette was also French in origin.
Everyone in the book (the judge in the court, for example) seems to understand that this is what the word “omelette” means. There is no question of its being savoury.
I had never heard of any kind of omelette except the savoury kind before reading that book.
It was because of that that I searched the internet for a receipe for a sweet one, and hence came across your website!
🙂
Rachel B. says
I just came here from reading Strong Poison as well! I’m excited to try this recipe, it sounds delicious.
Julia says
Thank you so much! This is the only preparation of eggs I’ve been able to find that my toddler will eat! He loves it and requests it when he’ll eat nothing else. Typing this right now while the eggs cool down for his dinner!
Julia says
Also, i use a blender on the lowest setting to blend the milk, flour, and sugar, then pour that into a bowl to hand mix with eggs. The batter comes out so smooth and fluffy with minimal effort.
Rachel says
I love this recipe! I’ve become gluten free in the last few years and I miss good French toast so much. I love that doesn’t need any rubbish substitutions and it’s just delish!! Thanks so much for sharing!
Linda says
Love this recipe. I use coconut flour, a little vanilla and a packet of stevia. I then put on sugar free syrup. Trying to cutout carbs.
Alicia says
So glad I found this recipe! It was a guiltless sweet breakfast that’s easy and quick to make. Thank you!
holly says
Wow! This was so cool to make and it tasted really great! Adding this to my collection of favourites!
Julia says
I am so glad you loved the recipe!
Tasha says
I don’t remember how I got here, but I am so glad that I did. I made this for breakfast this morning and paired it with raspberries. I did substitute the sugar with Stevia, and it still worked perfectly. Awesome breakfast for a Monday morning. 🙂
Julia says
Thank you so much for your comment. I am so glad you liked the recipe!
Lisa DeStefano says
My ex-boyfriend from Poland made this for me once. He called it a French omelette. I’ve searched the internet for a recipe so I could recreate. I cant believe I’ve finally found it!!! I’m making this for my husband Valentine’s nothing more!!! Thank you so much for this recipe!!!!
Julia says
It’s so interesting that it’s such a rare recipe but people still know about it from their childhood. I find it fascinating 🙂
Sally says
How many servings does this make? Thanks
Julia says
Two servings as the recipe states
Patty says
My mom used to make this every Sunday. We’re of Polish and Latvian descent. Thanks so much, I’ve been looking for this recipe for years. Really brings me back to my childhood. We would eat this with homemade preserves.
Julia says
I’m so glad that you found this recipe! It’s wonderful to see that this was a childhood favourite in other families as well
Rajani says
I was craving a dessert tonight at 10pm and tried this. It was delicious and soul fulfilling ! Thank you !!!
Julia says
Thank you so much! I am so glad you liked it!
Sarah says
My grandmother made a recipe called Russian pancakes, but it is more like this, an eggy crepe. We roll them up with sugar sprinkled inside.
Julia says
Wow, that’s so interesting! I love the idea of using this “batter” to make thinner pancakes and roll them
Mollie says
This recipe sounds similar to Panakkaku, a Finnish pancake, which is baked in the oven. I will have to try your version!
Julia says
Is it also made with just eggs and milk and almost no flour?
Sharon Gerlach says
I made this for my husband for Father’s Day this morning, and filled it with thin slices of plain cream cheese. So delicious! We might have them again for dinner…! Thank you so much for sharing your recipe.
Julia says
Oh, I’m so glad you liked it. And what a wonderful idea to fill it with cream cheese!!
rbsoer says
My mother used to make sweet omelet for breakfast but there was no flour in it,She used only eggs and sugar and i loved it.
Julia says
Did she use milk also? Flour to be honest is optional. I like it as it gives a little more texture/bulk and makes the omelette a bit firmer
Liz says
OH MY GOD
This looks exactly like something a childhood friend’s mom would cook for us all the time. I never had a clue what it was, and never had anything like it since. I’ll have to make it and find out if it is in fact the same.
For reference, they were Italian-American.
Julia says
Wow – You are the first person who actually has a clue what I am talking about here 🙂 And it’s so fun to know that your friends were Italian-American. I always say that the language of food is international.
Christine says
Love the idea of adding a little sweetness to eggs – I’m definitely going to try this out!
Erin says
I’m trying to go semi-gluten free ( baby steps) and this sounds like the perfect breakfast substitute for heavy pancakes.
Julia says
This would totally be perfect for your baby steps gluten-free breakfasts! Also, you could try this recipe for a more traditional taste (https://www.imagelicious.com/blog/gluten-free-apple-banana-fritters) although I personally love this Sweet Omelet, it takes no time to make and requires no supervision at the stove. Just perfect for busy mornings.
Nicoletta @sugarlovespices says
Another nice recipe, Julia! It looks delicious and something I would eat for breakfast since it’s sweet 😉 !
Elaine @ Dishes Delish says
Love, love, love this omelet. It looks so yummy!! Can’t wait to try it!
Beth says
I am among the lot that has never heard of a sweet omelet but this surely does look good!
Cricket Plunkett says
I am so intrigued by this recipe! I must make this for family breakfast soon!
Emily @ Recipes to Nourish says
This looks so good! Such an extra special breakfast, yum! It reminds me of the Dutch Baby’s that my mom used to make for me when I was a little girl.
Julia says
You are right – it sort of like dutch baby except it has very little flour so it’s mostly eggs, hence the “omelet” in the name 🙂
Michelle Frank | Flipped-Out Food says
I have never had a sweet omelette, and the regional distinction between that and broken eggs is fascinating! I really must give this a try: it sounds delicious, and I think that even my picky kids would like it—I’ll just call it French toast without the bread and sprinkle it with plenty of powdered sugar!
Julia says
I am sure your kids will love this! It tastes exactly like those bits of fried egg that run off the french toast and cook alongside the bread – yummy and healthy and super easy!
Matt C says
I love this recipe! Can’t find anything else quite like it, and ended up with some really delicious results! Gonna be tinkering with variations on this for awhile, thanks again for sharing!
Julia says
I’m really glad you loved this recipe!