Soufflé Omelette

Serves 1


  • 3 extra-large eggs, separated
  • Pinch of salt
  • 30ml (2tbsp) sugar
  • 15ml (1 tbsp) butter
  • Strawberry jam
  • Icing sugar


  1. Beat the egg yolks lightly with salt. Beat the egg whites separately with an electric mixer until soft peaks form. Gently fold the egg whites into the egg yolks adding the sugar.
  2. Preheat the oven grill. Heat the butter in a 20cm non-stick frying pan, pour in the egg mixture and cook for 1-2 minutes until the bottom of the omelette is golden brown.
  3. Place the omelette pan under the grill until lightly browned on top. Spoon your chosen filling over one half of the omelette and fold over to close.
  4. Dust lightly with icing sugar and serve immediately.