Sweet omelette with gooseberry compote
Sweet omelettes (spiked with sugar and lemon zest), cooked over a low heat and filled with fruit jam/compote are delicious. I cant decide whether it's a dessert or breakfast - maybe both? It is silky and luxurious, and works well with any jam.
A bit like a GF version of French crepes!
This version is with tart gooseberry compote but you can fill it with any type of fruit compote or jam. Scroll down to see another version with blackcurrant jam.
Sweet omelette with gooseberry compote
Sweet omelettes (spiked with sugar and lemon zest), cooked over a low heat and filled with fruit jam/compote are delicious. I cant decide whether it's a dessert or breakfast - maybe both? It is silky and luxurious, and works well with any jam.
A bit like a GF version of French crepes!
This version is with tart gooseberry compote but you can fill it with any type of fruit compote or jam. Scroll down to see another version with blackcurrant jam.
Open in Cookpad AppSteps
- 1
- 2
Place the omelette ingredients in a bowl and whisk well. The more you whisk, the fluffier and lighter your omelette.
- 3
Add a knob of butter to a medium frying pan over a low heat and allow to melt, but don’t let it brown.
Swirl the butter around the pan.
- 4
Tip in the egg mixture and swirl the pan so it covers the base in a thin layer.
- 5
Cover with a lid and cook slowly for a minute or so until it starts to set.
- 6
Add a couple of dessertspoons of the gooseberry jam along the middle of the omelette.
- 7
Use a spatula or fish slice to carefully fold the omelette in half.
- 8
Continue to cook for a minute or so until it starts to turn golden underneath.
- 9
Serve with a shaking of icing sugar on top.
PS. Here's an alternative I made with blackcurrant jam. Any jam works!
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