This sweet, baked breakfast omelet by Slovenian chef Alma Rekic is stuffed with whipped mascarpone, cranberry jam, and fresh berries.
“There are many variations in fillings and fruits,” Rekic states, “but the Pohorje omelet is always made with the same ingredients and in the exact proportions. Its original recipe is simple and is based on triplets: three eggs 3 tablespoons of flour along with three spoons of sugar.”
The omelet is finished with the texture of a fluffy cake, like a chiffon cake, and has a luscious eggy taste. Mascarpone’s whipped cream provides an underlying sweetness and a slight flavor, making this luscious breakfast the ultimate light dessert or an elegant brunch dish.
- Cooking spray
- Three large eggs separated
- 1/4 cup granulated sugar divided
- 1/8 teaspoon plus 1/8 teaspoon kosher salt, divided
- Three tablespoons of all-purpose flour
- Three tablespoons mascarpone
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla bean paste
- 1/2 cup cranberry jam or jelly (see Note)
- 1/2 cup mixed fresh berries
- Powdered sugar for dusting
- Preheat oven to 425 degrees F. Line the bottom of a 9″ springform pan with parchment. Lightly coat parchment paper as well as the sides of the pan in cooking spray and set aside. Place egg whites into an enormous bowl. Beat using an electric mixer with a whisk attachment. Beat on medium-high until stiff peaks form. This should take approximately 1.5 minutes and fifteen seconds. Set aside.
- Mix egg yolks in a bowl with three tablespoons of granulated sugar and 1/4 teaspoon salt. Mix using an electric mixer with a whisk attachment at medium-high until the yolks become thin and pale and then fall out of the whisk in a series of ribbons for approximately 5 minutes. Mix two tablespoons of egg whites into the egg yolk mixture until combined. Fold in the remaining egg whites until it is just combined.
- Mix egg and flour, then fold it gently until it is smooth. Place mixture in pan and smooth over. Bake in an oven preheated until the omelet becomes fluffy and golden brown, and a wooden knife inserted in the middle of the omelet emerges clean, about 10-12 minutes.
- In the meantime, put mascarpone into an oversized bowl and mix well to loosen. Add the cream and vanilla bean paste. Add one tablespoon of granulated sugar and 1/8 teaspoon of salt. Mix vigorously until medium-sized peak forms, about 2 to 3 minutes. Cover and chill the cream until it is ready for use.
- Remove the omelet from the oven, and then immediately remove the sides from the pan. Place the omelet on an uncooked wire rack, then remove the parchment paper. Let the omelet cool at room temperature for 15 minutes.
- Cover half of the omelet with jam. Sprinkle evenly over mixed fruit. Spread the whipped cream evenly over the fruit. Fold the omelet gently into two halves like sandwiches. Dust the omelet in powdered sugar.