If you are in the mood for a delightful and fluffy breakfast, this Berry Soufflé Omelette is the perfect choice. Packed with fresh berries and light, airy eggs, this morning treat is both delicious and nutritious. Whether you are starting your day with a healthy meal or treating yourself to a weekend brunch, this omelette is sure to impress your taste buds and leave you feeling satisfied.
Tips to Make the Berry Soufflé Omelette Recipe:
1. Separate the Eggs Carefully: For the best results, make sure you separate the egg whites and yolks without any trace of yolk in the whites. This ensures that the egg whites will whip up to their fullest potential, giving your omelette that perfect soufflé texture.
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2. Use Fresh Berries: Fresh berries like strawberries, blueberries, and raspberries provide the best flavor and texture for this omelette. You can mix them up or even use your favorite single type of berry.
3. Whip the Egg Whites to Stiff Peaks: It’s essential to whip the egg whites until they form stiff peaks before gently folding them into the egg yolk mixture. This step is crucial in achieving the light and airy consistency typical of a soufflé.
4. Don’t Over-Fold: When combining the whipped egg whites with the yolks, fold gently to avoid deflating the mixture. Use a spatula and slowly incorporate the whites into the yolks in a smooth motion to retain as much air as possible.
5. Cook on Low Heat: Cook the omelette over low heat to ensure it cooks evenly without burning. Cover the pan with a lid to help the souffle rise and set gently in the middle.
How to Make Berry Soufflé Omelette Recipe?
Berry Soufflé Omelette Recipe
Equipment
- 1 Large mixing bowl For mixing the egg whites
- 1 Non-stick skillet For cooking the omelette
- 1 Spatula For folding the omelette
Ingredients
- 4 Eggs Separated
- 2 tbsp Sugar Granulated
- 1 pinch Salt
- 1 cup Mixed berries Fresh or frozen
- 2 tbsp Butter
- 1 tsp Vanilla extract
- to garnish Powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Gradually add sugar and continue to beat until stiff peaks form.
- In another bowl, lightly beat the egg yolks and vanilla extract. Gently fold the yolks into the egg whites.
- Heat butter in a non-stick skillet over medium heat. Pour the egg mixture into the skillet and spread evenly.
- Cook for about 3-5 minutes until the bottom is golden brown and the top is set.
- Sprinkle berries over one half of the omelette, then fold the other half over the berries.
- Transfer the skillet to the oven and bake for 5 minutes until puffed and cooked through.
- Remove from the oven, dust with powdered sugar, and serve immediately.
