Souffle omelette with poached berries
Poaching the berries adds flavour and creates a delicious sauce for drizzling over this omelette that is as light and fluffy as a cloud.
No added sugar cranberry juice
Vanilla bean paste
150 g, halved
1 x 3 second spray(s)
- 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.
- 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.
- Top soufflé omelettes with warm berries and a little sauce. Serve immediately.
TIPS: You can use other berries, such as blackberries, raspberries or mulberries, instead of strawberries and blueberries. Replace half the cranberry juice with freshly squeezed orange juice. Poaching the berries adds flavour and creates a delicious sauce for drizzling over this omelette that is as light and fluffy as a cloud.