Berry souffle omelette

Recipe: Berry souffle omelette


  • 120g mixed fresh or thawed frozen berries (like raspberries, strawberries, blackberries and/or boysenberries)
  • 1 tbs berry jam
  • 2 free-range eggs, separated
  • 2 tbs caster sugar
  • 2 tsp finely grated orange rind
  • 1 tsp vanilla essence 10g (2 tsp) butter
  • Icing sugar, to dust


  1. Place the berries and jam in a 20cm omelette pan or non-stick frying pan and cook over medium heat for 2-3 minutes or until the jam has melted and the berries are heated through.
  2. Remove from the pan and set aside. Wipe the pan out with paper towel to clean. Preheat grill on high.
  3. Use a hand whisk to whisk together the egg yolks, 1 tbs of the caster sugar, orange rind and vanilla essence in a medium mixing bowl until thick and pale.
  4. Use a clean hand whisk to whisk the egg whites and remaining caster sugar in a separate clean medium mixing bowl until soft peaks form.
  5. Use a large metal spoon or a spatula to fold the egg whites through the egg yolk mixture until just combined. Heat the butter in the omelette pan over medium-high heat until sizzling.
  6. Reduce heat to low, add the omelette mixture, smooth the surface and cook for 5 minutes or until golden brown underneath and almost set.
  7. Remove the pan from the heat and place under preheated grill for 1- 1 1/2 minutes or until lightly browned, set on top and firm to the touch.
  8. Spoon the berry mixture down the centre of the omelette and quickly use a fork or a spatula to fold 1/3 of the omelette towards the centre over filling.
  9. Slide omelette onto a warmed plate while folding opposite side of the omelette under to enclose filling.
  10. Cut the omelette in 1/2 and serve immediately dusted with icing sugar.

Number of servings (yield): 2

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)