Berry Souffle Omelette
I find nourishing breakfasts hard. As hard as I try I just can’t seem to get my head past toast or poached eggs most mornings. Then I stumbled across this berry soufflé omelette and it quickly became a family breakfast staple. Its easy, high in protein, low in fructose and deliciously satisfies any cravings for a sweet breakfast but without much added sweetness.
This berry soufflé omelette is quick to throw together and there is time to get dressed and ready for the day whilst it’s doing it’s thing in the oven. What I love, besides the deliciousness, is that it is easy to adapt the size of the omelette to suit the number of people, or berry crazed children, you are trying to feed. Just up the number of eggs and the size of the pan, its that easy.
This is another recipe that doesn’t need to be followed to the letter it is very forgiving. You could even leave the sweetener out completely if you like, honestly the berries really make it seem sweet enough.
I use frozen berries most when making this berry soufflé omelette as it easier to source frozen organic berries than fresh ones, plus they are so practical, being on hand when you need them. Berries feature on the EWG’s dirty dozen list so its worth sourcing organic if you can. Strawberries unfortunately take the number one spot, having the most pesticide residue out of 48 produce items. The dirty dozen is based on United States produce, but as Australia follows essentially the same agriculture practices, our produce if tested would give similar results.
Berry Soufflé Omelette
1-2 Tbsp Rice malt syrup (honey or maple syrup can also be used)
1 Cup Berries (frozen work fine)
1 Tsp Vanilla (optional)
1 Tbsp butter or coconut oil
What to Do
- Preheat oven to 160C
- Seperate the eggs, putting the whites and yolks into seperate bowls
- Add rice malt syrup (or sweetener of choice) and vanilla to the yolks
- Whisk the egg white until stiff and the yolks until the sweetener is incorporated (be sure to do the whites first! If you whisk the yolks first you will need to wash the thick/beaters before moving to the whites as yolks are the enemy of stiff egg whites)
- Gently fold the yolk mixture into the whites
- Heat frying pan (20cm approx) on a medium high heat and add butter or oil. Add the egg mixture and smooth out slightly
- Top the eggs with the berries. (sometimes I add them frozen, other times I defrost them first, both ways work)
- Cook on the stove top until you can see the edges are slightly browned, then transfer to oven
- Cook for 15-20 minutes or until cooked through. (It may appear less cooked around berries but that’s just their juice making the egg appear less firm)
- Berries can be substituted in this recipe for other fruits, though softer fruits work best. In summer I often use sliced nectarines and peaches and in winter plums work wonderfully with a touch of cinnamon.
- Up the number of eggs, berries and pan size to feed more people. The quantities are very forgiving, just follow the basic process and it will turn out great. Depending on the thickness of the omelette cooking times might need to be extended slightly also.