Sweet Souffle Omelette

I used to make these ALL THE TIME!

I was kind of obsessed with them for a while and nearly always opted for a chocolate version. They are back with a bang! I actually plan on recording a little video of how to make them, probably with a savoury twist as people are always asking me how I go about making my omelette’s. I don’t always go for the souffle option but since having a little electric beater on hand it literally takes an extra 3 minutes.

The texture is so spongy and light, fluffy in the middle.

I topped mine with Pip and Nut smooth and super drippy almond butter, Glenisk goat yogurt which I’m also currently obsessed with and lots of fresh berries!

Sweet Souffle Omelette

Print Recipe

By Peachy Palate Serves: 1 Cooking Time: 10 minutes

Ingredients

• 2 large eggs, separated
• 1/4 tsp cream of tartar (optional)
• 2 tsp maple syrup
• 1/2 tsp vanilla extract
• 1 tbsp milk of choice
• Berries, nut butter and yogurt to serve

Instructions

1

Whisk egg whites to soft peaks, adding in cream of tartar if you are using it. It will help them retain their structure as they cook!

2

Mix together egg yolks with maple syrup, vanilla and milk in a bowl.

3

Fold egg yolks into whisked egg whites with a spoon or spatula.

4

Heat an 8 inch pan over a low to medium heat. Grease with coconut or spray oil. Butter will burn but ghee would be a good option!

5

Add egg mixture into the pan, reduce the heat to low and cover for 5- 7 minutes.

6

The top will still be fluffy!

7

Carefully fold and slide onto your plate. Top as desired!