This omelette is proof that becoming vegetarian has nudged me into becoming far more adventurous with my food. If you had asked me a few years ago what I thought about sweet omelettes I would have laughed in your face. “That’s daft, omelettes are meant to be cheesy!” I would have exclaimed. However during my morning stroll on Sunday I started musing about what I wanted to make for breakfast. I was craving something eggy but didn’t feel particularly enthusiastic about a savoury dish. French toast felt too heavy and I didn’t have the patience for a clafoutis. It was time to think laterally.
I don’t always have the highest confidence in my creations, particularly when they are made on a very empty stomach, so the success of this one was quite a shock. It was sublime. Two layers of egg – the first slightly sweet and crusty, giving way to an airy pillowy white centre, encasing a bright blueberry sauce. Melt in your mouth stuff. I made a mini omelette as I wasn’t that hungry, however I have doubled the recipe here so that it makes a more standard sized one. Mine was more suited to dessert or a cheeky afternoon snack.
Don’t allow the name soufflé to generate images of tiresomely whipping egg whites into oblivion. There are only two eggs and you would be surprised at how little time it takes to whip two egg whites by hand. In any case, it’s a good morning workout that will increase your appetite! Trust me, from start to finish this dish will take you less than ten minutes.
The layers were actually a mistake – I had planned to fold the whipped whites through the yolky mixture before tipping it into the pan. However, by that point I was rather hungry and in my eagerness to eat forgot to do so. It was a fortunate mistake as the contrast between the two really brought the dish into it’s own. It also looks very effective on the plate! You can use any fruit if you don’t have blueberries, however I do think that some type of berry – or jam- would be the most appropriate. If you feel like a little extra zing, add a dash of finely grated orange/lemon zest and squeeze of juice when heating the blueberries.
My sister was flabbergasted when I explained the omelette to her and the look of disgust on her face was priceless. I think she believed it still had cheese in it, poor girl. It is therefore my mission over the coming weeks to twist her arm encourage her to try it. I believe one should never waste an opportunity to get out of their comfort zone and expand their horizons. Otherwise life has the potential to become very narrow. And boring. Where might be the perfect place to start? Why, experimenting with food of course!
Blueberry Soufflé Omelette
1/2 tsp butter, melted
2 eggs, separated
½ tsp caster sugar
1 tbsp milk
¼ cup frozen blueberries
1 tsp maple syrup
Icing sugar to dust
Turn grill onto medium-high heat.
Whisk the egg whites in a small bowl with a balloon whisk until they reach soft peaks. Don’t over whisk!
In a separate bowl foam the sugar, milk and yolks together until pale, light and frothy.
Brush the butter onto an 18cm fry pan and place over low heat. Pour in the egg yolk mixture, swirling softly so that it coats the bottom of the pan. Gently tip the egg whites on top and spread lightly with a spatula until the yolks are completely covered. Try to minimise losing air as much as possible! Cook for 2 minutes or until starting to set.
Meanwhile heat the blueberries and maple syrup together until bubbly, either in the microwave or in a small pot on the stove.
Transfer the frying pan to the grill and cook for another two minutes or until the top is set and just starting to colour.
Run a spatula around the edges of the pan and carefully transfer omelette to a plate. Drizzle the blueberry mixture over half of the omelette and use the spatula to gently fold the other half over the blueberries.
Dust with icing sugar and serve immediately. You may serve with extra maple syrup or cinnamon sugar if you wish.
Source: A Taste Without Waste original.