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Apple-berry soufflé omelette

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 and early autumn that makes the most of seasonal fruit.

Apple-berry souffl omelette


  • 2 apples
  • ½ cup (65 g) blackberries
  • ½ teaspoon ground allspice
  • 1½ tablespoons caster sugar
  • 2 eggs, separated
  • finely grated zest of ½ orange
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon (20 g) unsalted butter
  • 1 teaspoon raw sugar
  • 2 tablespoons Greek–style yogurt


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

Serves 2
Preparation: 15 minutes
Cooking: about 10 minutes


Milk, Eggs and Cheese

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