Name: Raspberry and cherry sweet omelette recipe
Yield: Serves: 1
Ingredients: 3 large Lion Quality eggs, separated15ml (1tbsp) milk or cream; 25g (1oz) caster sugar; 15g (½ oz) butter; Icing sugar, to serve (optional); 30ml (2tbsp) raspberry conserve; 15ml (1tbsp) kirsch or cherry syrup; 45ml (3tbsp) drained pitted cherries; 75g (3oz) raspberries

By GoodtoKnow

published 29 August 2007

These sweet omelettes work equally well as a fruity end-of-meal treat - or an indulgent weekend breakfast. You choose!

Ingredients

3 large Lion Quality eggs, separated15ml (1tbsp) milk or cream
25g (1oz) caster sugar
15g (½ oz) butter
Icing sugar, to serve (optional)
30ml (2tbsp) raspberry conserve
15ml (1tbsp) kirsch or cherry syrup
45ml (3tbsp) drained pitted cherries
75g (3oz) raspberries

For the filling:

30ml (½ tbsp) raspberry conserve
15ml (1tbsp) kirsch or syrup
45ml (3tbsp) drained, pitted cherries
75g (3oz) raspberries

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Method

Preheat grill to hot.
Beat egg yolks with milk or cream until thick.
Whisk egg whites until stiff. Gently fold yolks into whites.
Melt butter over low heat, spoon in egg mixture and spread evenly over the pan with a spatula. Cook over moderate heat until the underside is set and golden.
Meanwhile, make the filling. Heat the raspberry conserve with the kirsch or cherry syrup. Add the cherries, warm through then add raspberries.
Place the omelette under the grill to cook the top slightly. Spread with filling, then tip onto a warmed plate, folding it over as you do so.
Dredge with icing sugar, if desired, and serve.

Top Tip for making Raspberry and cherry sweet omelette

When buying eggs, look for the Lion Quality symbol: this indicates that they were British-laid and have been vaccinated against salmonella.

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