Souffle omelette with quark cream, blackberries and raspberries

A finalist in British Lion eggs' Eggs Factor contest, Elaine Garner's blackberry and raspberry souffle omelette was judged to be one of the best by celebrity chef Paul Merrett

Preparation: 5 mins
Cooking: 2-4 mins
Serves: 1-2

What you need:

• 3 Lion Quality eggs, separated
• 30ml/2 tbsp caster sugar
• A knob of butter
• Blackberries and raspberries
• 60ml/4 tbsp Quark
• 15ml/1 tbsp icing sugar
• A little vanilla extract
• Icing sugar to dust

What you do:

1. Preheat the grill. Whisk the egg whites in a clean grease-free bowl until they are stiff. add the caster sugar and whisk again until the are glossy.
2. In a separate bowl, whisk the egg yolks until they are creamy. Fold the egg whites into the egg yolks.
3. Mix the quark with the icing sugar and vanilla essence. Melt the butter ina medium non-stick frying pan, add the egg mixture and cook for 1-2 mins or until the base is golden. Transfer the pan to under the grill and cook for a further 1-2mins or until the top is golden.
4. Tip the omelette onto a plate. Scatter over the fruits and fold in half. Dustin with icing sugar and serve with the quark cream. Serve immediately.

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