When I first thought about a sweet omelette I was definitely not that enthralled, but this sweet fruity delight is just like eating a really light pancake. It will have you kicking yourself for not making ones of these years before. Feel free to mix up the berries with whatever is in season, or alternatively you can use frozen berries. This recipe makes 4 smaller omelettes or one giant one.
Sweet Berry Breakfast Omelette
- 75g icing sugar
- 3 eggs
- 1/2 cup berries
- handful of flaked almonds
Separate the eggs. Whisk the icing sugar and the eggs yolks until thick and creamy. Beat the egg whites until hard peaks form then gently fold the egg whites through the egg yolk mixture.
Melt a teaspoon of butter in a frying pan and ladle in a 1/4 of the mixture (if making 4 small ones, if not add the whole mixture) then scatter the fruit.Cover with a lid and let the omelette cook over medium heat until the underside is golden brown (about 3 – 5 minutes depending on the pan). Flip omelette out on to a plate and serve immediately. Serve with natural yogurt and extra berries.
We recommend serving with a scoop of spiced ricotta (made by whipping ground 2 teaspoons cardamon, 1 teaspoon cinnamon, a pinch of salt & a generous dash of maple syrup into 1 cup of ricotta), a wedge of lime and a handful of rocket to freshen things up.