This is a great dessert, adapted from a recipe in the Slimming World 100 Delicious Desserts cookbook. It was much more substantial than I had thought it would be and tastier too – not a hint of omelette flavour!
The original recipe was topped with peach slices and almonds. I replaced this with berries, and topped with basil before serving – light, refreshing and Syn free.
The only fiddley bit was transferring it to the plate. Next time I’ll try sliding it rather than flipping it. Or invested in a good, non-metal palette knife!
I think it needed longer cooking time than the recipe suggested – just a little – as it wasn’t quite cooked enough for it to slip out of the pan, and was still a bit gooey when we served it up. Perhaps longer at a moderate heat on the hob – ?
It was still a little gooey on top when the berries went on so they sunk a little in to the soufflé.
Thanks to Papa for his help getting it to the table!
This serves four – the servings are deceptively light! But could squeeze to serve six with more fresh fruit on the side.
Whisk the egg yolks with vanilla essence and 2 tbsp hot water until pale, fluffy and thickening.
Whisk the egg whites until they stand in peaks but are not too dry.
Gently fold the whites into the beaten yolks with a metal spoon.
Heat a large non-stick frying pan and our in the egg mixture.
Cook for 3-4 minutes until the underside is browning and the centre is puffing up.
Arrange the berries over the omelette and sprinkle on the sweetener. Place under a pre-heated hot grill for 2 minutes, until the top is nicely browned.
Transfer to a serving plate. Sprinkle with basil leaves. Cut into quarters and serve immediately.