Souffle omelette with poached berries
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Poaching the berries adds flavour and creates a delicious sauce for drizzling over this omelette that is as light and fluffy as a cloud.
Ingredients
No added sugar cranberry juice
1 cup(s)
Cinnamon quill
1 whole
Vanilla bean paste
1 tsp
Fresh strawberries
150 g, halved
Fresh blueberries
125 g
Egg white
3 medium
Icing sugar
1½ tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine juice, cinnamon and half the vanilla in a medium saucepan over high heat. Bring to the boil and cook for 5 minutes or until juice mixture slightly thickens. Reduce heat until barely simmering. Add strawberries and blueberries and poach for 2 minutes or until just heated through. Remove from heat.
2
Meanwhile, preheat grill on medium. Using electric beaters, beat egg whites, icing sugar and remaining vanilla until soft peaks form. Lightly spray a small non-stick frying pan (15cm base measurement) with oil and heat over medium-high heat. Spoon half the egg-white mixture into the pan and smooth the surface. Cook for 1 minute or until lightly golden underneath. Grill for 1 minute or until lightly golden and slightly puffed (see note). Transfer to a plate. Repeat with remaining egg-white mixture.
3
Top soufflé omelettes with warm berries and a little sauce. Serve immediately.
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