Souffle breakfast omlette with blueberries - A red pan with souffle breakfast omlette and blueberries

Soufflé breakfast omelette with blueberries

Heavenly to enjoy. With the blueberry breakfast omelette, you’ll start the day with a spring in your step, or it will give extra zest to a heavenly dessert.



Preparation Time

15 min.

Waiting Time

15 min.


4 Servings


For garnishing

  • 1 handful mint leaves
  • 0.25 piece/s lemon

For the blueberry compote

  • 150 g blueberries
  • 2 tsp rice syrup

For the soufflé omelette

  • 3 piece/s eggs
  • 1 piece/s egg white
  • 25 g cane sugar
  • 1 piece/s lemon zest
  • 100 ml Dream Oat Drink
  • 1 tsp baking powder
  • 1 pinch Vanilla
  • 1 pinch salt
  • 2 tbsp vegetable margarine
  • 1 tbsp icing sugar


  1. Blueberry Compote: warm the blueberries with the rice or maple syrup for 2 minutes. Keep warm.
  2. Soufflé omelette: separate the egg yolks from the whites. Put the egg yolks in a bowl. Reserve the egg whites and the additional egg white in another container. Beat the egg yolks with the cane sugar and lemon zest until creamy. This will take about 2 to 3 minutes. Add the Dream Oat Drink, baking powder, vanilla and salt. Beat for about 1 to 2 minutes. Set aside. Beat the egg whites until stiff peaks form. Fold the whites carefully into the egg mixture.
  3. Preheat the oven to 200 °C. Heat the frying pan in the oven. Let then the margarine melt. Pour the egg mixture in the pan. Sprinkle the top with icing sugar. Cook the omelette in the center of the oven for 15 minutes. Divide the blueberry compote over the omelette and garnish with mint and lemon wedges.

When savouring the omelette, pour a few drops of lemon on it.

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