Apple-berry soufflé omelette

    23 min

    This light, sweet omelette should be cooked just before serving, but can be prepared up to the end of step 2 an hour ahead. It's a simple yet delectable pudding to make in late summer/early autumn.

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    Serves: 2 

    • 2 crisp dessert apples, such as Cox's
    • 55 g (2 oz) blackberries
    • 1/2 tsp ground allspice
    • 1 1/2 tbsp caster sugar
    • 2 eggs, separated
    • finely grated zest of 1/2 orange
    • 1/2 tsp pure vanilla extract
    • 15 g (1/2 oz) unsalted butter
    • 1 tsp demerara sugar
    • 2 tbsp Greek-style yogurt

    Prep:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Peel, core and thickly slice the apples. Put into a small saucepan and add the blackberries, allspice and 1 tbsp of the caster sugar. Cover and heat gently for 2–3 minutes, shaking the pan occasionally, until the fruit juices run and the sugar has dissolved. Remove from the heat and keep warm.
    2. Put the egg yolks, remaining 1/2 tbsp caster sugar, the orange zest and vanilla extract in a bowl, and whisk together until smooth and thick.
    3. In a separate, clean bowl, whisk the egg whites until they form soft peaks. Using a large metal spoon, fold the whites into the yolk mixture.
    4. Preheat the grill to moderately hot. Melt the butter in a 20 cm (8 in) frying pan with a heatproof handle. Tip in the egg mixture, spreading it evenly, and cook gently for 2–3 minutes or until set and golden on the base.
    5. Place the pan under the grill and cook for 1–2 minutes or until the omelette is puffed up and just set on top. Remove from the heat and turn up the grill to high.
    6. Spoon the fruit mixture on top of the omelette and fold it over in half. Sprinkle with the demerara sugar and grill for about 30 seconds or until the sugar caramelises. Cut the omelette in half and serve immediately, topped with the yogurt.

    Some more ideas

    For a cherry soufflé omelette, replace the apples and blackberries with 150 g (5½ oz) stoned red cherries. Poach with 1 tbsp caster sugar and a star anise or bay leaf until the juices run. Make the omelette as in the main recipe, but replacing the vanilla extract with pure almond extract. * Make a caramelised apple soufflé omelette. Melt 15 g (½ oz) unsalted butter, add 2 sliced dessert apples and sprinkle with 15 g (½ oz) light soft brown sugar. Sauté for 4–5 minutes, stirring, until tender and caramelised. Sprinkle with the grated zest of 1 lemon, then use to fill the omelette made as in the main recipe.

    Plus points

    Blackberries and other blue or purple-coloured fruits get their colour from flavonoids, powerful antioxidants that help to protect against coronary heart disease. * The use of dessert apples instead of a cooking variety means that they need only light cooking and therefore not only retain their shape and texture but also much of their nutritive value too. * The sodium content of unsalted butter is only 11 mg per 100 g (3½ oz), compared with salted butter which has a content of 750 mg per 100 g (3½ oz).

    Each serving provides

    B12 * A * B2, C, E, folate, niacin, calcium, copper, iron, selenium, zinc

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