fluffy omelette with pear and blackberries

Fluff it!

I was shown how to make a fluffy omelette when I first moved to Spain. It was a fluffy tortilla de patatas and it was delicious – however, I have since discovered that fluffy eggs paired with sweet pears and blackberries is a match made in el cielo. And it didn’t take long for thyme and blue cheese to join the party.
Make this for supper, lunch, or breakfast: you’ll get a bit of a workout (if you hand whisk) and this cloud-like omelette as your reward.
Try these combinations too:
Apple, cinnamon and cheddar
Peach, raspberry and goats cheese – with some fresh basil leaves added after cooking.
serves 2
knob of butter (2 tablespoons)
3 eggs, separated
1 tablespoon of water
1 pear
a handful of blackberries
1 tablespoon of honey
~25g blue cheese
a couple of sprigs of fresh thyme, leaves only
sea salt & freshly ground black pepper
  1. Preheat the oven to 180ºC
  2. Heat the knob of butter in a medium pan – one that can be transferred to the oven (I used a 22cm paella dish).
  3. Gently cook the pears with the honey and thyme for a couple of minutes to soften them, before adding the halved blackberries. Remove from the heat and transfer the fruit to a plate or bowl.
  4. Separate the yolks from the whites into two bowls.
  5. Whisk up the whites until they form peaks.
  6. Stir the water and salt into the yolks – this is to thin the yolks a little which will help when it comes to folding them into the whites.
  7. Fold the yolk mixture into the fluffy egg whites taking care not to knock out too much air in the process.
  8. Carefully tip in the egg mixture into the pan we used for the fruit – you can smooth the mixture out with a spatula if needed.
  9. Top the fluffy egg mixture with the reserved fruit and break the blue cheese over the top.
  10. Then bake in the oven for 15 minutes or until golden.
  11. Enjoy.

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