Soufflé Omelette with Raspberries and Quark

Make soufflé omelette with raspberries and quark, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large, about 110 g Egg
2 whites, about 66 g Egg white
80 g Quark
80 g Raspberries
1 tsp (7 g) Honey
A few drops Vanilla extract
A pinch Ground cinnamon
3 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Ingredient notes on the recipe page.

METHOD
1. Separate the two whole eggs. Beat the yolks with the vanilla. Whisk the four whites in a clean bowl to soft peaks and fold the yolks through them gently.
2. Heat the grill. Spray a small ovenproof pan, warm it over a medium-low heat and pour in the eggs. Cook for three minutes until the base is set and golden, then grill for a minute until the top is just firm.
3. Spread the quark over one half, scatter most of the raspberries on top, fold the other half over and slide onto a plate. Finish with the rest of the berries, the honey and cinnamon.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/souffle-omelette-raspberries-quark

AI-generated images illustrating the recipe.

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