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.
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