Sweet Currant Omelet
Eggs and dairy products provide us with plenty of protein, which is needed for muscle building, among other things. Fibre from wholemeal flour and berries stimulates digestion. Curd cheese and milk also supply our body with plenty of calcium. The mineral is important for strong bones and teeth.
Outside the currant season you can of course use all kinds of other fruits as a fruity icing on the cake: In winter, for example, apple cubes (which can also be refined with cinnamon) are very good, and a finely sour rhubarb compote goes well with the spring-like curd cheese cake. In autumn you can enjoy the dessert with stewed pears, for example.
- For the omelet
- 100 grams Pastry flour
- 250 milliliters milk
- 1 Vanilla bean
- 1 teaspoon Lemon peel
- 4 eggs (separated)
- 100 grams Quark
- 70 grams sugar
- 40 grams butter
For the omelets: Mix flour, milk, vanilla extract and lemon zest until smooth. Stir in yolks and quark. Beat egg whites with 1 pinch of salt until stiff. Gradually sprinkle in about the half of the sugar. Fold egg whites into yolk mixture.
Melt butter in a pan. Pour omelet mixture into pan and cook until golden brown on both sides, about 2-3 minutes per side. Keep warm in the oven.
Remove the pans from oven. Cut omelets into bite sized pieces. Put remaining butter and sugar in a pan and caramelize.
For the sauce: Rinse and drain currants. Melt butter in a pan and sprinkle with powdered sugar, caramelize briefly, then add currants and orange zest.
Distribute omelet in bowls, drizzle with sauce and dust with powdered sugar. Serve immediately.