Strawberry Soufflé Omelettes
4 - 7
PersonalPoints™ per serving
Use 300g defrosted frozen forest fruits instead of fresh strawberries and blueberries, for the same ProPoints values per serving.
200 g, halved
Egg white(s), raw
½ teaspoons, level
Calorie controlled cooking spray
2 teaspoons, heaped
- Finely grate ½ a teaspoon of zest from the orange and reserve for later, then use a sharp, serrated knife to remove all the peel and pith. Do this over a saucepan to catch the juice. Cut the orange into segments and add to the saucepan with the strawberries, blueberries and 2 tablespoons of water. Heat very gently and keep warm over a low heat.
- Using a hand held whisk, whip the egg whites in a large grease-free bowl until they hold their shape. Gradually add the sugar, whisking well until the egg whites are stiff and glossy. Whisk in the vanilla extract and orange zest.
- Preheat the grill to high. Heat a non stick frying pan on the hob and spray with the cooking spray. Add half the whisked egg white, spreading it to cover the surface of the pan, and cook over a low heat until the base has set – about 2 minutes. Transfer to the grill to set the surface.
- Fill with the warm fruit mixture and slide the omelette on to a warmed plate. Cook the second one in the same way. Dust with icing sugar and serve.