- 100g/3½oz blueberries
- 1 tbsp caster sugar
- 4 free-range eggs, separated
- 3 tbsp caster sugar
- 25g/1oz unsalted butter
- 1 tbsp olive oil
- icing sugar, to dust
- Preheat a small ovenproof frying pan in the oven to 200C/400F/Gas 6.
- For the filling, place the blueberries and sugar into a small saucepan and cook gently for 3-4 minutes.
- For the omelette, place the egg whites into a large bowl and whisk until stiff.
- Place the egg yolks and sugar into a separate bowl and whisk until frothy.
- Pour the egg whites into the yolk mixture and fold in gently.
- Remove the frying pan from the oven and place the butter and oil into the pan to melt, then pour the egg mixture into the pan.
- Pour the blueberry mixture onto the middle of the egg mixture, transfer to the oven and bake for 4-5 minutes, or until set.
- To serve, remove the pan from the oven and dust with icing sugar.