- 4 large eggs
- 3 tbs almond milk, unsweetened
- 1 tsp vanilla extract
- 65 g (1/2 cup) almond flour, or finely ground almonds
- 1 tsp of baking powder
- 1 pinch salt
- 2 tbs granulated sweetener, e.g. stevia
- Vegetable oil, for greasing
- 2 tbs water
- 300 g (1 1/4 cups) quark
- 1 tbs granulated sweetener, e.g. stevia
- 225 g (1 1/2 cups) mixed berries, e.g. raspberries, blackberries, blueberries
- 1 lime, zest only, finely grated
- 1 tbs whole almonds, chopped
For the omelettes: Separate the egg whites and yolks into two separate mixing bowls. Place the whites in the freezer for 15 minutes.
Add the almond milk and vanilla extract to the egg yolks, whisking well until combined. Sift in the almond flour and baking powder, whisking well to incorporate; take care not to overmix. Cover until needed.
Remove the egg whites from the freezer and add a pinch of salt, starting to whisk until frothy. Gradually whisk in the sweetener by the teaspoon until you have a thickened meringue.
Preheat a non-stick frying pan over medium-low heat until hot. Grease with a little vegetable oil, removing any excess with kitchen paper.
Fold one-third of the meringue into the egg yolk mixture until fully incorporated. Gently fold in the remaining meringue in two additions until batter is thick and even.
Ladle about one-quarter of the batter into the pan, tilting the pan to help it spread out to cover almost the entire surface of the pan. Sprinkle over 1 tbsp water and cover the pan with a tight-fitting lid.
Reduce the heat to low and cook until set and brown underneath, about 3-5 minutes; it shouldn’t be runny or wet on top.
Very carefully flip the omelette with a fish slice or wide spatula. Cook uncovered for 1 minute before sliding out of the pan onto a plate. Loosely cover with aluminium foil to keep warm.
Repeat steps 6-8 for the remaining three omelettes; grease the pan with a little oil, wiping away the excess as before.
To serve: Beat the quark with the sweetener and a splash of warm water in a mixing bowl.
Spoon the quark on top of omelettes, and top with mixed berries, lime zest, and chopped almonds before folding and serving.