FLUFFY OMELETTE WITH STEWED BERRIES

This fruity, ‘sponge cake’ omelette – omlet biszkoptowy – is not the kind of savoury omelette you would usually find in the West and it’s far tastier than your average sponge cake. For the berries, use whichever ones are in season or locally available. If you have any spare egg whites from baking, then add an extra one (or even two) to the recipe for even more fluffiness. For every extra egg white add an additional half tablespoon of flour. {Serves 2}

150 g (5 oz) mixed berries

50 g (1¾ oz/3½ tablespoons) caster (superfine) sugar

4 eggs, separated

4 tablespoons plain (all-purpose) flour

1 tablespoon unsalted butter crème fraîche and honey, to serve

First stew the berries: put them in a pan with the sugar and a tablespoon of water. Cover and cook over a low heat until they have burst and released their juices – this should take about 10 minutes.

In a bowl, whisk the egg whites until stiff peaks form, then start adding the yolks, one by one, followed by the flour.

Heat half of the butter in a small frying pan (skillet) and once it’s hot pour in half of the mixture to make one omelette. (If you have two frying pans, you can make both omelettes at the same time.)

Fry over a medium heat for about 2–3 minutes on each side. Some people grill (broil) the other side but if the omelettes are quite small then you shouldn’t have a problem flipping them over; just shake the pan and make sure that the omelette is moving before quickly flipping to soft side down.

Top with the stewed berries, a dollop of crème fraîche and a drizzle of honey.

{Time: 20 minutes}