Fresh Berry and Elderflower Souffle Omelette

Serves 2

Preparation time: 10 minutes
Cooking time: 10 minutes


– 300ml (1/2 pint) Two Chicks liquid egg white
– 25g (1oz) caster sugar
– ½ tsp vanilla extract
– 200g (7oz) strawberries, sliced
– 200g (7oz) raspberries
– 100g (4oz) blueberries
– 2 tbsp elderflower cordial
– Low fat cooking spray or ½ tsp vegetable oil


1 In a large grease-free bowl and using a hand-held electric whisk, whip the two chicks egg white until it holds its shape. Gradually add the sugar, whisking well until the egg white is stiff and glossy. Whisk in the vanilla extract.

2 Put the strawberries, raspberries and blueberries into a saucepan with the elderflower cordial and 2 tbsp water. Heat very gently and keep warm over a low heat.

3 Preheat the grill, warming 2 serving plates under it.

4 Heat a non-stick frying pan on the hob and spray with low fat cooking spray or brush with vegetable oil. Add half the whisked egg white, spreading it to cover the base of the pan, and cook over a low heat until the base has set – about 2 minutes. Transfer to the grill to set the surface.

5 Slide the omelette onto a warmed plate and cook the second one in the same way. Serve, filled with the warm berry mixture.

Serving Suggestions

This is an ideal dessert to cook for one – simply halve the quantities.

Instead of warming the fruit in elderflower cordial, prepare ahead and soak it in 4 tablespoons of cassis (blackcurrant liqueur) for 2-3 hours for an alcoholic hit – perfect for a special meal. Dust the omelettes with icing sugar for a finishing touch.

Make a savoury soufflé omelette by filling with chopped ham, peppers, tomatoes and herbs – or try hot flaked smoked haddock and chopped parsley. Don’t forget to omit the sugar!