Omelette’s don’t only have to be savoury, why not try this sweeter alternative Souffle omelette with apples and blackberries recipe. Light and fluffy, this soufflé-style omelette makes a lovely weekend dessert. Serve with apples and blackberries, or any seasonal fruit and a touch of cinnamon for a delicious finish


  • 3 eggs, separated
  • 120g caster sugar
  • 1 vanilla pod
  • 1 apple, peeled, cored and cut into 1cm cubes
  • 1 punnet blackberries
  • Pinch ground cinnamon
  • 25g unsalted butter
  • 50ml Calvados brandy
  • Icing sugar to dust


  • Place the yolks and whites in separate bowls and add 50g of sugar to each. Add the vanilla seeds to the yolks and whisk for 3 mins until creamy. Whisk the whites until the mixture holds itself (soft peaks).
  • Gently combine the yolks and whites using a spatula.
  • Add half the butter to a hot pan, then add the apples and cinnamon. Cook for 3 minutes, add the remaining sugar and Calvados. Cook for 5 minutes then add the blackberries and cook for a further 5 minutes. Keep warm in the pan.
  • Add the remaining butter to a hot frying pan, pour in the soufflé mix and place in the oven at 180°C/350°F/Gas Mark 4 for 10 minutes or until golden. Scatter the apples and blackberries on the omelette, or make a hole in the omelette for the fruit and berries. Dust with icing sugar.
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