Fluffy Soufflé Omelet with Twaróg, Honey, and Vanilla
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Source: https://recipheon.com/en/recipes/breakfast/fluffy-souffle-omelet-with-twarog-honey-and-vanilla
About this recipe
This fluffy soufflé omelet with creamy twaróg, honey, and vanilla makes a delicate yet filling breakfast for the whole family. Egg whites beaten to stiff peaks give it a light, almost soufflé-like texture, while the vanilla-scented twaróg provides a creamy contrast to the warm omelet. Prepare the flourless dish in a single ovenproof skillet and serve it right after baking, when the center is set but still soft.
Ingredients
Servings: 2
Omelet
4 eggs, at room temperature
10 g butter
1 pinch of salt
Twaróg Filling
200 g part-skim twaróg (Polish farmer’s cheese)
2 tablespoons honey
1 teaspoon vanilla extract
Steps
Mash the twaróg with a fork in a bowl. Add the honey and vanilla extract and mix until well combined and creamy. Set aside while you make the omelet.
Separate the egg whites from the yolks, taking care not to let any yolk get into the whites. Beat the whites with the salt using an electric mixer until stiff peaks form.
Lightly beat the yolks with a fork, add them to the whipped whites, and gently fold with a spatula just until combined so the mixture stays airy.
Preheat the oven to 180°C using a conventional oven with no fan. Melt the butter over low heat in a medium 20–22 cm ovenproof skillet, taking care not to let it burn.
Pour the egg mixture into the skillet and cook over low heat for 2 minutes, until the bottom is lightly set. Transfer the skillet to the oven for 10 minutes. The omelet is ready when it has risen noticeably, the edges are set, and the center is no longer runny. Use an oven mitt because the skillet handle will be very hot.
Remove the skillet from the oven, spread the twaróg filling over one half of the omelet, and fold it in half. Divide it into two portions and serve immediately, taking care around the hot skillet.
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