8 eggs
⅓ cup (90g) caster sugar
20g butter
400g mixed fresh berries (eg. raspberries and blackberries)
Method:
- Place the eggs, caster sugar an 160ml water in a small bowl and whisk together.
- Heat the butter in an 18cm non-stick frying pan over high heat. When the butter is foaming, reduce the heat to medium and add one quarter of the egg mixture. Cook for 2-3 minutes, tilting the pan and lifting the edges of the omelette occasionally to allow the uncooked egg to flow underneath.
- When the egg is almost set, spoon one quarter of the mixed berries over half of the omelette. Cook for a further 1 minute, or until the base is golden brown.
- Using an egg flip, fold the omelette in half, enclosing the berries. Transfer to a warm serving plate and keep warm.
- Repeat with the remaining ingredients to make three more omelettes.
- Serve with extra berries and a scoop of vanilla ice cream, if desired.
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