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.

Soufflé breakfast omelette with blueberries


Blueberry compote:
150 g blueberries
2 tbs rice syrup or maple syrup

Soufflé omelette:
3 eggs + 1 egg white
25 g cane sugar
zest of 1 lemon
1 dl Dream Oat or Oat Glutenfree Organic
1 tsp baking powder
1 pinch of vanilla
1 pinch of salt
2 Tbs vegetable margarine
1 Tbs icing sugar

Mint leaves
Quarters of lemon

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 vegetable 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.

Serves 4
Preparation: 15 min
Cooking: 15 min