Soufflé Omelette with Red Berries

📝 Ingredients

• 3 eggs
• 10 g caster sugar
• ½ tsp vanilla extract
• 1 pinch of salt
• 5 g unsalted butter
• 120 g frozen red berries
• 1 tsp honey
• 100 g 0 % fat plain skyr

🍴 Utensils

• 24 cm non-stick frying pan with a lid
• Small saucepan
• 2 mixing bowls
• Electric hand mixer
• Silicone spatula
• Spatula

📖 Steps

1. Put the frozen red berries and honey in a small saucepan. Heat for 5 min over a low heat, stirring occasionally, until the fruit has thawed and is surrounded by a light syrup. Turn off the heat and keep warm.
2. Separate the whites from the yolks into two clean mixing bowls, without leaving the slightest trace of yolk in the whites, otherwise they won't whip up. Whisk the yolks with the sugar and vanilla for 1 to 2 min, until pale and thick.
3. Add the pinch of salt to the whites and whisk with an electric mixer, first on medium then high speed, until stiff peaks form on the end of the whisk. Don't beat any further or they'll turn grainy.
4. Fold a large spoonful of the whites into the yolks to loosen them, then the rest in two batches, gently lifting the mixture from the bottom upwards with a silicone spatula. Stop as soon as there are no more white streaks: the mousse must stay airy.
5. Melt the butter in the non-stick frying pan over a low heat, spreading it over the whole surface. Pour in the egg mousse, gently smooth the top with the spatula without crushing it, then cover immediately.
6. Cook for 6 to 8 min over a low heat, without lifting the lid for the first 5 minutes, until the omelette has puffed up, the underside is golden and the top is set but still soft to the touch. If the heat is too high, the bottom burns before the centre cooks.
7. Spread the warm red berries and their syrup over one half of the omelette. Loosen the edges with the spatula, then gently fold the other half over the top, without pressing down so you don't knock out the air.
8. Slide the omelette onto a warm plate and serve immediately with the chilled skyr on the side. It will start to sink after a few minutes, which is normal: it stays soft and melt-in-the-mouth.