A light and lemony puffed omelette studded with juicy blueberries makes an excellent change of pace for breakfast.
Whether it’s for breakfast, brunch, lunch or even dinner, an omelette is one of those speedy but satisfying dishes every cook should have in their repertoire. Easy to throw together, it’s also a great vehicle for using up leftovers and always a good choice when you want something nutritious, delicious and satisfying.
One of my favorite weekend breakfasts of late is a sweet and puffed take on the classic dish. This fluffy, sweet blueberry lemon puffed omelette adds just a few minutes to the preparation but the result is well worth the extra tiny bit of patience that’s required.
How do you make a puffed omelette?
Fluffy egg whites and a quick trip to the oven are the secret. For starters the whites are whipped up separately from the yolks for extra lift. Lemon juice and zest add a fresh zing, and juicy blueberries add a touch of jammy sweetness without veering into dessert territory. In fact, other than the fruit, there’s only 1 ½ Tablespoons of honey to sweeten the entire thing.
Once you have your base ready, you simply start the cooking on the stovetop to set the base and then slip the entire skillet into the oven to finish. (Do make sure you use a skillet that’s oven-proof and be cautious when reaching for that handle when it comes out of the oven!)
Delightfully light and springy, it has a puffy soufflé-like appeal and a soft and meltingly tender bite. It develops a golden crust under the heat of the oven while maintaining an airy interior with pockets of warmed fruit. It’s that lofty quality that makes puffed omelettes like this one so appealing.
You can serve it warm or let it cool and serve it at room temperature for a brunch. It’s wonderful served with a nice dollop of yogurt on top and fresh berries on the side.
Sweet Blueberry Lemon Puffed Omelette
A light and lemony puffed omelette studded with juicy blueberries makes an excellent change of pace for breakfast.
Ingredients
- 4 large eggs, yolks and whites separated
- A pinch of sea salt
- 1 ½ Tablespoons/30g raw honey
- The juice of half a lemon
- The zest of half a lemon
- 2 Tablespoons/30g whole milk yogurt (I like goat’s milk) or coconut yogurt for a dairy-free version
- 1 Tablespoon/15g butter or coconut oil
- 1/4 cup/ 46g fresh or frozen blueberries
- Extra yogurt and fresh berries to serve
Instructions
- Preheat oven to 375 degrees.
- Separate the egg yolks from the whites and place each in a medium-sized mixing bowl .
- Beat the whites by hand with a whisk or with a hand mixer until firm and fluffy.
- Add the salt, honey, lemon juice, lemon zest and yogurt to the egg yolks and beat until smooth and fully incorporated.
- Gently whisk a third of the egg whites in to the egg yolk mixture then gently fold in the rest until incorporated being careful to not deflate the egg whites.
- Heat the butter or oil an 8 or 9- inch ovenproof skillet , over medium-low heat.
- Pour the mixture into the skillet (pan will be very full) and cook for 1-2 minutes, just until set on the bottom. Gently sprinkle the blueberries across the top and then transfer skillet to the pre-heated oven.
- Bake for about 15 minutes, until puffed and browned on top and set in the center.
- Remove skillet from oven and let cool slightly on a wire rack.
- Serve warm or at room temperature with a dollop of yogurt and extra fruit on the side.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 166mgSodium: 157mgCarbohydrates: 21gFiber: 2gSugar: 16gProtein: 8g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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