Sweet Omelet with Berries

By • March 28, 2014 • 2 Comments



Author Notes: I learned about sweet omelets from a friend of mine who was living in Finland and told me about eating omelets with jam. I thought it sounded super weird, but finally decided to give it a try, after realizing it wasn't all that different from a souffle or a popover. I still find it a little weird, but in a way I like. It's an easy and yummy breakfast.fiveandspice

Serves 1

  • 2/3 cups (about) mixed frozen berries (or fresh if it's the season)
  • 1/2 tablespoon honey or sugar
  • 2 large eggs
  • 2 teaspoons plus a pinch of sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon butter
  • A little cream or crème fraîche for finishing, optional
  1. To make your filling/sauce, combine the berries and the 1/2 tablespoon honey (or sugar) in a small saucepan and bring just to a boil. Turn down the heat to low and simmer, covered, until saucy, about 8 to 10 minutes.
  2. Meanwhile, separate one of the eggs, putting the white in its own bowl. Combine the yolk with the other whole egg in a smallish bowl. Add a pinch of sugar to the egg white and whisk it until it holds soft peaks.
  3. Whisk the 2 teaspoons of sugar and the vanilla into the egg plus yolk mixture until fully combined. Gently fold the whipped white into the other egg mixture.
  4. In an 8-inch nonstick frying pan, heat the butter over medium to medium-low heat until it has melted and started to foam. Pour in the eggs. Cook, without disturbing until the eggs are quite set and about 3/4s of the way cooked through. Then, gently use a spatula to flip the omelet. Let it cook another minute. Top with a spoonful or two of the berry mixture (or jam, if you prefer) and fold the omelet over the filling. Transfer to a plate and top with more berries plus a drizzle/dollop of heavy cream or crème fraiche, if desired.

Comments (2) Questions (0)

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4 months ago Luvtocook

This is an old recipe which I've been making for over 60 years but add maybe a heaping tablespoon of flour per egg. Sometimes instead of using jam or jelly, I just sprinkle more sugar on it before rolling it up in the skillet when it's cooked; but mostly I use really good jam/jelly as a filling. My Mom taught me this recipe. Said it was from her forbears in Germany. She called it an egg pancake...I love these things!

Sausage2

4 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I'll have to try it with a little flour! I think there are variations on it from a lot of Northern European countries! :)