Passionfruit souffle omelette with blueberries
3 medium, separated
¼ cup(s), pulp (60ml)
1 x 3 second spray(s)
1 medium, extra, to serve
- Preheat oven to 200°C. Whisk the caster sugar, egg yolks and passionfruit pulp in a large bowl. Using an electric beater, beat the egg whites until soft peaks form. Gently fold the egg white through the egg yolk mixture until just combined. Sift the flour over the mixture and gently fold through until just combined.
- Lightly spray a 20cm ovenproof non-stick frying pan with oil. Heat over medium heat. Spoon a quarter of the egg mixture into the pan, spreading with a spatula to cover the base of the pan. Cook for 1 minute, then bake in the oven for 4 minutes or until set. Sprinkle a quarter of the blueberries over half the omelette. Gently push the blueberries into the omelette. Fold the omelette in half and slide onto a warmed plate. Cover to keep warm. Wipe the pan clean and repeat with the remaining egg mixture and blueberries to make another 3 omelettes.
- Drizzle with the extra passionfruit pulp and sprinkle with the icing sugar to serve.