This is the perfect weekend breakfast, especially during the summer months when ripe berries are plentiful. I like to use strawberries, raspberries and blueberries, but you can top your omelette with any fruit that you like. In Poland, fruit omelettes are also sometimes served as dessert, as well as breakfast. Although omelettes may not seem very Polish, they were introduced by King John III Sobieski and his French-born Queen, who was said to have adored light omelettes. She became known as Maria Kazimiera, or ‘Marysien´ka’.
- Yield: 4 Servings
- 4 eggs, separated
- 2 tsp whole milk or almond milk
- 1 tsp honey
- A handful of mixed berries, such as quartered strawberries, blueberries and raspberries, divided into two equal portions
- 1 tsp vegetable oil
- 2 tbsp icing (confectioners’) sugar
- Preheat the grill to high.
- Place the egg yolks and egg whites in separate bowls a very clean, dry, glass or metal bowl should be used for the egg whites.
- Whisk the egg yolks with the milk and honey, then stir in half of the fresh fruit.
- Using a very clean whisk, beat the egg whites until stiff. Fold them into the egg yolk and fruit mixture with a metal spoon, until the whites are evenly combined.
- Heat the oil in a frying pan over a low heat. Pour in the egg and fruit mixture and cook for 5 minutes until the bottom of the omelette begins to set. Take care that it doesn’t burn.
- Sift over 1 tablespoon of icing sugar. Place the omelette pan under the hot grill for 2 minutes until the top is set and golden brown.
- To serve, sprinkle over the remaining fresh fruit and dust with the remaining icing sugar.