A serve of Chocolate Souffle Omelette with Berries and yoghurt is a good source of folate and a source of fibre, iron and vitamin A.
Ingreadient:
- 4 egg yolks
- 8 tsp castor sugar
- 2 tsp vanilla essence
- 2 tbsp cocoa powder
- 8 egg whites
- 6 tbsp castor sugar
- 20g polyunsaturated margarine
- 2 cups Berries (Raspberries, Strawberries, Blueberries)
- 1 cup low fat yoghurt (vanilla)
Direction:
- Preheat oven to 180°C
- Place egg yolks, sugar, vanilla and cocoa into a bowl and combine with a wooden spoon
- Place egg white into a clean bowl and whisk until semi soft using an electric whisk
- Gradually add the sugar to the egg whites while whisking until mixture forms peaks
- Gently fold the egg whites into the egg yolk mixture
- Place a non-stick ovenproof fry pan onto the stove top, add margarine and heat
- Add omelette mixture and gently cook for 2-3 minutes
- Place in the oven until just cooked
- Place berries and yoghurt in the centre, fold and serve immediately
