Sweet Omelette
A sweet omelette turns two eggs into a light, puffy dessert with almost no ingredients. Separating the eggs and whipping the whites gives it a soufflé-like lift, and the yolks are folded in at the end to keep that air in. It browns gently on the stove, finishes in the oven, then gets a layer of whatever jam is in your cupboard and a dusting of sugar.
Instructions
Preheat the oven to 180°C.
Crack the eggs and separate the yolks from the whites. Put the whites in a bowl and whisk them until they are soft and fluffy.
Whisk the yolks briefly in a separate bowl, then fold them gently into the whipped whites so the mixture stays airy.
Pour the mixture into a frying pan over low heat. Cook slowly on the stove until the underside is golden brown.
Take the pan off the stove and put it in the oven. Bake until the top is golden brown as well.
Remove the pan from the oven and turn the omelette out onto a plate.
Spread jam gently over the omelette, then sift icing sugar over the top. Serve straight away.
Make it personal.
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