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Souffle omelette with vanilla apricots

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


  • 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


  1. Halve the apricots, then place in a saucepan with the honey and 2 tablespoons of water.
  2. Cover and cook until soft but still holding their shape.
  3. Preheat the grill to high. Separate the egg yolk from the white.
  4. Add the vanilla sugar and 2 tablespoons of water to the yolks, then whisk until thick and creamy.
  5. Using a clean whisk, beat the egg whites until stiff, then fold into the yolk mixture with a metal spoon.
  6. 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.
  7. Place under the grill to cook until the top is set.
  8. 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.
  9. Tip onto a plate, dust with icing sugar, chop and scatter over the hazelnuts and serve immediately.

Watch the video: Japanese Souffle Pancake


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