With Easter only weeks away, some families are probably already stressing with ideas on what to cook on Easter Sunday.
This Chocolate Souffle Omelette is a quick and tasty recipe to help you save time and ease and enjoy your week-end as much as you can !
Preparation 10 minutes – Serve 4
Ingredients
- 4 egg yolks
- 8 tsp castor sugar
- 2 tsp vanilla essence
- 2 tbsp cocoa powder
- 8 egg whites
- 6 tbsp castor sugar
- 20g polyunsaturated margarine
- 2 cups Berries (Raspberries, Strawberries, Blueberries)
- 1 cup low fat yoghurt (vanilla)
Preparation
Preheat oven to 180C. Place egg yolks, sugar, vanilla and cocoa into a bowl and combine with a wooden spoon.
Place egg white into a clean bowl and whisk until semi soft using an electric whisk.
Gradually add the sugar to the egg whites while whisking until mixture forms peaks.
Gently fold the egg whites into the egg yolk mixture.
Place a non-stick ovenproof fry pan onto the stove top, add margarine and heat.
Add omelette mixture and gently cook for 2-3 minute. Place in the oven until just cooked.
Place berries and yoghurt in the centre, fold and serve immediately.
The Carousel would like to thank Australian Eggs for their recipes.
