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Vanilla souffle omelette with glazed strawberries

Vanilla souffle omelette with glazed strawberries

Total Time
15 min
5 min
10 min
This super fluffy omelette topped with yoghurt and glazed fruit is simply delicious. Serve with a handful of toasted flaked almonds (contains nuts) for added texture.



4 medium, separated

Granulated stevia sweetener

2 tsp

Vanilla bean extract, alcohol free

2 tsp

99% fat-free, plain Greek yoghurt, unsweetened

¼ cup(s), (60g)

Oil spray

1 x 3 second spray(s)

Fresh strawberries

250 g, thickly sliced, plus extra to serve

Granulated stevia sweetener

3 tsp


  1. To make glazed strawberries, combine strawberries, stevia and 3 teaspoons water in a medium saucepan. Cook over a medium-high heat for 2-3 minutes, stirring occasionally, until strawberries are soft and syrupy. Remove from heat and set aside.
  2. Spray a medium ovenproof, non-stick frying pan with oil and heat over medium-low heat.
  3. Whisk egg yolks, stevia and vanilla in a small bowl until smooth and combined. Beat egg whites in a separate large bowl with an electric mixer until soft peaks form. Gently fold egg yolk mixture into egg whites until combined. Pour mixture into heated pan and cook for 3-4 minutes or until browned underneath and starting to set around edges.
  4. Meanwhile preheat oven grill to medium-low. Place pan under grill in the middle of the oven. Cook for 5 minutes or until omelette is golden brown and set.
  5. Transfer omelette to a serving plate. Spoon half the glazed strawberries over omelette and then use a spatula to fold in half. Dollop yoghurt on top and drizzle with remaining glazed strawberries. Cut into 4 wedges and serve with extra fresh strawberries on the side.


Feel free to swap strawberries for other fruits like raspberries, blackberries or blueberries, or try a berry combo instead.