Vanilla Souffle Omelette
This vanilla souffle omelette is a gluten-free version of this gorgeous Slovenian Sweet Sponge Omelette. The only difference is using cornflour rather than flour and using only half the amount.
I tried with using the same measure for cornflour but the result was a much thicker, less airy, less souffle-like omelette.
My first introduction to this omelette was as the the Pohorje omelette. But that treat is definitely more of a dessert than a breakfast.
My favourite treat breakfast is the Lemon Souffle Omelette. So when I saw this gorgeous looking, cream filled, vanilla souffle omelette, I knew I had to give it a go.
As always there was lots and lots of different Slovenian dishes to choose from. But once I saw the Pohorje omelette – there was no contest.
Things to see and do in Slovenia
I haven’t been to Slovenia yet. Hopefully I’ll correct that soon enough – maybe next year? So let’s see what people online are recommending as must-see places there –
- 15 Best Things to Do in Slovenia
- Up for an activity packed holiday? Take a look at this list of 40 amazing experiences on offer in Slovenia.
- The Slovenian tourist board is very proud, naturally, of their food culture. Slovenia has been named European Region of Gastronomy 2021. And bloggers are also delighting in what the country has to offer.
And you know the question I have now –
What is Slovenia like for coeliacs and the gluten-intolerant?
Good news it seems like Slovenia is good at catering to coeliacs. At least that was the experience of Gluten-free Grace in 2014. I’m really surprised. This guide from the Coeliac Society in the UK – with useful phrases is probably a good idea also.
- 4 large eggs, whites and yolks separated into two separate large bowls
- fruit of your choice - enough to fill the size of the frying pan you're using
- caster sugar
- vanilla bean paste
- double cream
- butter - for frying
- mint and icing sugar, for garnish
- Prepare your chosen fruit, ready to eat, place on a large plate and sprinkle with caster sugar. Leave aside for later.
- Whisk the egg whites until they form gentle stiff peaks.
- To the four egg yolks add 2.5 tablespoons of caster sugar, 1.5 tablespoons of cornflour and 1 tablespoon of vanilla bean paste. Whisk until well blended and the yellow of the yokes has turned a buttery pale yellow. Whisk in 2 tablespoons of double cream.
- Let some butter gently melt in a large frying pan, I used a wok, and turn the oven on to 180 C.
- Fold the whisked egg whites into the yolk mixture.
- When the mixture is all nicely folded together, swish the melted butter around in the wok, pour or spoon the mixture into the pan and place in the oven for about 15 minutes or until puffed up and stiffer.
- Serve on a plate or divide among plate. Add a little sugar (and a squeeze of fresh lemon juice if you like) to some double cream and whisk till thickened. Top with the fruit, mint and a sprinkle of icing sugar.