Egg white soufflé omelette with raspberries

Ingredients

For 1 serving

• Egg whites120 g
• Brown sugar1 teaspoon
• Vanilla extract1 teaspoon
• Raspberries60 g
• Sunflower oil1 teaspoon
• Powdered sugar3 g

Contains: eggs

In season: June – September

Method

1. Gently rinse the raspberries and dry them on kitchen paper.
2. In a clean, dry bowl whisk the egg whites with an electric mixer, adding the brown sugar and vanilla extract halfway through, until you have a stiff, glossy foam that doesn't slide when you tilt the bowl.
3. Heat the oil in a non-stick pan of about 20 cm over low heat, wiping it round with kitchen paper; pour in the foam and level it with a spatula.
4. Cover with a lid and cook over low heat for about 5 minutes, until the underside is golden and the top is set but still soft.
5. Scatter the raspberries over one half, fold the omelette in half as you slide it onto the plate and dust with the icing sugar.