Souffle omelette with vanilla apricots
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Souffle omelette with vanilla apricots
Serves 1
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 361 18%
Fat 14.7g 21%
Saturates 5.7g 29%
Sugars 48.7g 54%
Protein 7.0g 14%
Carbs 49.0g 19%
Of an adult's reference intake
Ingredients
- 2 apricots
- 1 tablespoon orange-blossom honey
- 1 large free-range egg
- ½ tablespoon vanilla sugar
- ½ tablespoon butter
- icing sugar
- ½ tablespoon hazelnuts
Recipe From
Jamie Magazine
By Joss Herd
Method
- Halve the apricots, then place in a saucepan with the honey and 2 tablespoons of water.
- Cover and cook until soft but still holding their shape.
- Preheat the grill to high. Separate the egg yolk from the white.
- Add the vanilla sugar and 2 tablespoons of water to the yolks, then whisk until thick and creamy.
- Using a clean whisk, beat the egg whites until stiff, then fold into the yolk mixture with a metal spoon.
- Melt the butter in a 20cm omelette pan, tipping it around the pan to cover the surface. Pour in the egg mixture and cook over a medium heat until the omelette is golden brown and set on the underside.
- Place under the grill to cook until the top is set.
- Run a spatula under the omelette to loosen it, then make an indentation across the middle. Spoon over the apricots, then gently fold over one half of the omelette.
- Tip onto a plate, dust with icing sugar, chop and scatter over the hazelnuts and serve immediately.
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