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Fluffy berry omelette recipe

Fluffy berry omelette recipe

4 ratings

Try a sweet twist on a classic omelette recipe and kick off the weekend with a brilliant brunch idea. Whisking egg yolks and whites separately before combining makes omelettes extra fluffy, and topping with ginger-spiced berry compote, mint and lemon, makes them all the more delicious. See method

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 169 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 4 egg yolks and 3 egg whites, at room temperature
  • 50g caster sugar
  • 1 tsp vegetable oil
  • mint leaves, to serve (optional)
  • ½ lemon, zested, to serve (optional)
  • 1 tsp icing sugar, to serve (optional)

For the compote

  • 250g frozen mixed berries
  • 2 tsp caster sugar
  • 0.5cm piece ginger, peeled and finely grated (optional)

Each serving contains

  • Energy

  • Fat

    7g 11%
  • Saturates

    2g 9%
  • Sugars

    19g 21%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 19.1g Protein 6.9g Fibre 2.6g


  1. To make the compote, put the berries, sugar and 1 tbsp water in a saucepan over a medium-high heat. Cook for 8-10 mins, stirring from time to time, until the berries are softened and syrupy. Stir through the ginger, if using, and set aside to cool a little.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Put the egg yolks and 1 tbsp caster sugar in a large mixing bowl. Using an electric whisk, whisk on a high speed for 2-3 mins until thick and pale.
  3. Put the egg whites in a second large mixing bowl and whisk, with clean beaters, on a low speed for 2 mins or until foamy. Increase the speed to medium-high and add the remaining caster sugar, 1 tbsp at a time, whisking for 3-4 mins to glossy, soft peaks. Gently fold the egg white mixture into the beaten yolks, one-third at a time.
  4. Put the oil in a nonstick, ovenproof frying pan over a low heat. Swirl to distribute the oil, then pour in the egg mix and gently spread it evenly in the pan with a spatula or spoon. Cook for 3 mins, then transfer to the oven and bake for 2-3 mins more, until puffed, set and very lightly golden.
  5. Carefully transfer the omelette to a serving plate. Spoon the compote onto the omelette, leaving any excess juice in the bowl (you can drizzle it over porridge or serve with desserts). Garnish with the mint leaves, lemon zest and icing sugar, if you like.

Get ahead: Make the compote up to 3 days in advance. Store in an airtight container in the fridge.

See more Breakfast recipes

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