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
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.
