omelet – My Whisk and I

A sweet omelet may be a strange/unusual idea but this traditional omelet with vanilla and fresh berries will surprise and delight your tastebuds!

3 eggs, separated
30ml + 30ml sugar
1ml + 1ml salt
45ml flour
125ml cream
2,5ml vanilla
80ml strawberry/raspberry jam
fresh berries
icing sugar, for dusting

Preheat your oven to 220℃ and line the base of a 22cm loose-bottom cake tin with baking paper. Spray with cooking spray and set aside.
Add the egg whites to a mixing bowl and beat with an electric whisk until stiff peaks form. Set aside.
Add the egg yolks, 30ml sugar and 1ml salt to a separate mixing bowl.
Beat on high speed for 2-3 minutes until you have a very thick, very pale mixture that falls from the whisk in ribbons.
Fold a third of the egg whites into the mixture, add the rest and fold in until just combined.
Sift the flour over and fold in with a metal spoon until smooth.
Spoon the mixture into the prepared baking tin and gently smooth the top.
Bake in the oven for 10-12 minutes. The omelet should be fluffy and golden brown and a toothpick inserted in the centre should come out clean.
Add the cream, vanilla, 30ml sugar and 1ml salt to a mixing bowl and whisk until medium-stiff peaks form. Refrigerate until needed.
Remove the omelet from the oven and remove the ring of the cake tin.
Invert the omelet onto a plate and gently peel off the baking paper.
Allow to cool to room temperature.
Spread the jam on half the omelet.
Spread the cream over the jam and sprinkle over the fresh berries.
Gently fold the omelet over.
Dust with icing sugar to serve.

This is the perfect one-portion shakshuka, all wrapped up into one omelette!

4 eggs
125ml baby spinach
salt and pepper
a 10cm piece of chorizo sausage (per portion), cut into small cubes
250ml cherry tomato, halved
80ml feta cheese, cut into small cubes
15ml butter
vegetable oil

Add the eggs and baby spinach to a jug and blitz together with a stick blender.
Season with salt and pepper.
Melt 15ml butter and a splash of vegetable oil in a non-stick frying pan, set over medium-low heat.
Pour the egg mixture into the frying pan and cook until the edges of the omelette begin to set.
Push down onto the edges with a silicone spatula and gently push the edges towards the centre of the pan.
Tilt the pan so that the uncooked eggs move to the edges.
Repeat around the pan until the eggs are set but still soft.
Scatter the chorizo, tomato and feta in a line down the centre of the omelette and cook for one minute longer.
Slide the spatula underneath one side of the omelette and gently fold it over the filling. Repeat on the other side.
Now tilt the pan and gently nudge the omelette onto a plate.
The omelette is for one famished individual or two people, to share.

Tag: omelet

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