- 2 large eggs, separated
- Salt and freshly ground black pepper
- 1 tbsp butter
- 4 tbsp apricot jam
- 2–3 drops pure vanilla extract
- 1 tbsp confectioners sugar
- 7 in (18cm) nonstick frying pan
- Preheat the broiler. Whisk the egg whites in a bowl until soft peaks form. Whisk the egg yolks in a bowl until pale and lightly thickened. Whisk in 2 tbsp water and season with salt and pepper. Add the whites to the yolks.
- Heat the butter in an 7 in (18cm) nonstick frying pan over medium heat until the butter is foaming. Add the egg mixture and spread evenly. Cook for about 1 minute, until the eggs look set around the edges. Run a heatproof spatula around the edge of the omelet to loosen it.
- Broil about 1 minute, until the top of the omelet is set. Run the spatula around the edge of omelet. Fold the omelet almost in half and slide onto the plate.
- Melt the jam and stir in the vanilla extract. Spread over half the cooked soufflè omelet just after folding, then dust with confectioner's sugar.