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Soufflé Omelette with Raspberries and Quark

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

1 serving · 8 ingredients · 3 steps

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Soufflé Omelette with Raspberries and Quark, plated and ready to serve. — The finished recipe. Soufflé Omelette with Raspberries and Quark

Ingredients 1 to 6 for soufflé omelette with raspberries and quark arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for soufflé omelette with raspberries and quark arranged separately on a dark worktop. — Ingredients 7 to 8. 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.)

Soufflé Omelette with Raspberries and Quark, preparation step 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. — Step 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.

Soufflé Omelette with Raspberries and Quark, preparation step 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. — Step 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.

The finished soufflé omelette with raspberries and quark. — Step 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.

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