Sweet omelette


  • 2 egg whites
  • 1 egg yolk
  • 1/2 teaspoon sugar
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon butter (for frying)
  • jam or icing sugar, to serve


Often served with jam or dusted with icing sugar, a sweet omelette (spelled omlet in the original recipe) was a dessert rather than a breakfast dish.

At Meroogal, egg whites were beaten on a flat plate with a dinner knife. You can cheat and use electric mixer if you like, but always beat the whites before the yolks; the slightest trace of grease or oil on the beaters will prevent the whites from becoming stiff.



Set the grill to medium and preheat.
Meanwhile, whip the egg whites with a pinch of salt until quite stiff.
Beat the egg yolk, sugar and vanilla together until pale and well combined.
Gently fold the whites into the yolk mixture.
Melt the butter in a small frying pan over a medium heat. Pour in the egg mixture and swirl to cover the base of the pan. Allow to cook until just set underneath, then hold the pan under the grill until browned on top.
Transfer onto a warmed plate and serve immediately, with jam or a dusting of icing sugar if desired.
COOK'S TIP: if using a non-stick pan you might be able to flip the omelette rather than using the grill to cook the other side.

Have you tried this recipe?

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