Alex O'Brien

Food & Wine

Chocolate soufflé omelette with berries and yoghurt

Chocolate soufflé omelette with berries and yoghurt

Whoever said that breakfast was all about cereal and toast was oh so wrong. This omelette will turn breaky into your most exciting meal of the day.


  • 4 egg yolks
  • 8 teaspoon castor sugar for egg yolk mixture
  • 2 teaspoon vanilla essence
  • 2 tablespoon cocoa powder
  • 8 egg whites
  • 6 tablespoon castor sugar for egg white mixture
  • 20g polyunsaturated margarine
  • 2 cups berries (raspberries, strawberries, blueberries)
  • 1 cup low fat yoghurt (vanilla)

  1. Preheat oven to 180°C.
  2. Place egg yolks, sugar, vanilla and cocoa into a bowl and combine with a wooden spoon.
  3. Place egg white into a clean bowl and whisk until semi soft using an electric whisk.
  4. Gradually add the sugar to the egg whites while whisking until mixture forms peaks.
  5. Gently fold the egg whites into the egg yolk mixture.
  6. Place a non-stick ovenproof fry pan onto the stovetop, add margarine and heat.
  7. Add omelette mixture and gently cook for two to three minutes.
  8. Place in the oven until just cooked.
  9. Place berries and yoghurt in the centre, fold and serve immediately.
Recipe supplied by Australian Eggs.

This mango smoothie is the perfect accompaniment for this delicious breakfast.

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