An omelet doesn’t necessarily have to be savory! I love sweet omelets and this fluffy chocolate omelet is so good! I served it with whipped cream and fresh fruit. It tastes amazing, is very fluffy, and looks so pretty. It’s perfect for a weekend breakfast or for a special occasion (think Valentine’s Day or Mother’s Day)!
This sweet omelet is decadent and rich, but if you’re looking for something more light and healthy, check out this banana oat omelette recipe.
Ingredients:
My basic recipe for an omelet is 1 tablespoon of flour for every egg + pinch of salt. Since this is a sweet omelet I swapped part of the flour for cocoa, added sugar, vanilla extract, and finely chopped chocolate.
If you don’t have vanilla extract on hand you can sub it for vanilla sugar.
Step by step instructions:
STEP 1: Separate the egg whites from the egg yolks. Beat the egg whites with a pinch of salt until firm peaks form (this means that if you turn the whisk upside-down, the foam will keep its shape and stay firmly attached to the whisk). Make sure to not overbeat the egg whites.
You can read more on whipping egg whites in this article (link opens in a new window).
STEP 2: In a small bowl, beat lightly the egg yolks with sugar and vanilla extract. Add them slowly to the whipped egg whites, mixing at the lowest speed until incorporated.
STEP 3: Add the flour, cocoa and finely chopped chocolate (it can also be grated).
STEP 4: Fold in gently with a silicone spatula.
STEP 5: Heat the butter in a non-stick pan (8-inch/21-22 cm). When it’s sizzling, pour in the omelet batter. Spread with a spatula in an even layer.
Cover the pan with a lid (or a piece of aluminum foil or big chopping board) and cook over lowest heat for about 3-5 minutes until the omelet is golden at the bottom (take a peek by lifting it a bit with a silicone spatula).
Using two wide spatulas, turn the omelet to the other side: first separate the edges of the omelet making sure that it doesn’t stick to the pan, gently slide in two spatulas (if the omelet is tearing at this point this means it’s not ready, wait a little bit and cook it longer over very low heat) and quickly flip it over.
STEP 6: Cook briefly on the other side, for about 30-60 seconds, or until the omelet is set. Transfer to a plate.
How to serve this sweet omelet:
- I like it most with whipped cream and fresh fruit (especially strawberries). Homemade whipped cream is really easy to make: you just need to beat the heavy whipping cream with some sugar until it’s holding its shape and is thick. It should take about 2-4 minutes. Make sure to not overbeat the cream or you’ll get butter (this fresh butter is also delicious by the way but if you want to get whipped cream you’ll have to start over).
- For a more calorie-friendly option, you can serve it with plain or Greek yogurt.
- Instead of fresh fruit, you can make fruit sauce: just cook a small handful of fruit (fresh or frozen) with some sugar (or xylitol) for a couple of minutes then blend until smooth.
Storage:
Unfortunately, this omelet can’t be made ahead or stored in any way. After making the batter you need to cook it right away.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Chocolate omelet
Ingredients
for the omelet:
- 2 large eggs
- pinch of salt
- 1 tablespoon light brown sugar or granulated sugar
- 1 teaspoon vanilla extract or vanilla sugar, or omit it
- 1 1/2 tablespoons flour
- 1/2 tablespoon unsweetened cocoa preferably Dutch-processed
- 2 cubes of milk or dark chocolate finely chopped or grated, or 1 Tbsp mini chocolate chips
- 1 tablespoon butter for cooking the omelet
additionally (optional):
- 1/4 cup heavy whipping cream
- 1 teaspoon powdered sugar
- small handful fresh fruit
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- Separate the egg whites from the egg yolks. Beat the egg whites with a pinch of salt until firm peaks form (this means that if you turn the whisk upside-down, the foam will keep its shape and stay firmly attached to the whisk). Make sure to not overbeat the egg whites.
- In a small bowl, beat lightly the egg yolks with sugar and vanilla extract. Add them slowly to the whipped egg whites, mixing at the lowest speed until incorporated.
- Add the flour, cocoa, and finely chopped chocolate (it can also be grated). Fold in gently with a silicone spatula.
- Heat the butter in a non-stick pan (8-inch/21-22 cm). When it’s sizzling, pour in the omelet batter. Spread with a spatula in an even layer.
- Cover the pan with a lid (or a piece of aluminum foil or big chopping board) and cook over lowest heat for about 3-5 minutes until the omelet is golden at the bottom (take a peek by lifting it a bit with a silicone spatula).
- Using two wide spatulas, turn the omelet to the other side: first separate the edges of the omelet making sure that it doesn’t stick to the pan, gently slide in two spatulas (if the omelet is tearing at this point this means it’s not ready, wait a little bit and cook it longer over very low heat) and quickly flip it over. Cook briefly on the other side, for about 30-60 seconds, or until the omelet is set. Transfer to a plate.
- Whip the heavy whipping cream with the powdered sugar.
- Serve the omelet with the whipped cream and fresh fruit.
- Enjoy!
Notes
- Covering the omelet with a lid is not necessary, but it makes flipping it so much easier. The omelet will be set more quickly.
- It’s important to cook the omelet over the lowest heat.
- You can use a pan that is a little smaller or larger than the one specified in the recipe, but: smaller pan = thicker omelet = it will take longer to cook, larger pan = thinner omelet, it will cook a little faster but it will be a little harder to flip.
- If you are afraid of turning the omelet you can divide the batter into two parts and cook 2 small omelets.
- How to serve it:
- I like it most with whipped cream and fresh fruit.
- For a more calorie-friendly option, you can serve it with plain or Greek yogurt.
- You can also serve this omelet with a fruit sauce. Just take a small handful of fruit (frozen or fresh) and cook for a couple of minutes with a small amount of sugar and then puree with a blender.
- Storage: Unfortunately this omelet can’t be made ahead or stored in any way. After making the batter you need to cook it right away.
- Calories: the whole recipe (1 serving), including the whipped cream and 9 oz (250g) strawberries.
No Comments