Plump up the Jam - Belgian Soufflé Omelette

Fanny wants us to consider the 'reverse side of the omelette coin' for our next adventure together. My first thought is that if you flipped a coin and lost, Fanny might make you one of her sweet omelettes, just like this one. Although 'tiddled up', Fanny warns that this version of the Belgian Soufflé Omelette is presented in it's most lowly form. Doesn't bode well does it? We should bear in mind though that Fanny considers omelettes to be high up there in culinary chic. She tells us that the Normans brought them over to the UK (as they did everything that was worthwhile to eat) when 'they' invaded 'us' in 1066. The Amulet as it was known, was made by beating (with goose quills) 'egges, herbes and crumb of brede'. I'm not sure if the invaders also brought a jar of jam and insisted on another 'amulet' for pudding, but that's what Fanny is treating us to.

Fanny says we can use any jam, jelly, curd or cheese preserve - I chose a Three Berry Scottish Jam from Mackays, for no reason other than I fancy it. I have to admit at this point that I am not convinced even the finest jam could make this a delicious dish, but Fanny seems so keen and I would hate to start picking and choosing which recipes I make and share. Just think of this one as me trying it perhaps so you don't have to, unless you really want to of course! I'm jumping ahead...

So, I've not made a soufflé omelette before, but have made soufflés with Fanny of course. It's pretty much the same technique. Eggs should be separated, the yolks beaten with a spoon of cold water, the whites beaten to a stiff peak. Then, the two folded together lightly and quickly to make a light, pale yellow foam.

Fanny concedes that we can also choose our own pan, as before it can be 'proper' or 'cheap and nasty' but either way this omelette can be a success. I heat the pan with a 'nut of butter' as Fanny tells me to, and then add the foamy mixture when the butter has dissolved. Turning the heat to a fraction above a low flame, I am told to leave it now until 'big bubbles blow and burst' on the surface. It takes about 20 minutes, but they say eggs should be cooked slowly to be best, don't they? When this occurs, it's time to add my jam and start to fold the omelette in to seal the edges. We wouldn't want any jam spilling out now would we?

Fanny again encourages choice - prompting me to then turn the omelette out onto my plate of choice, before dusting it liberally with icing sugar. For Fanny, liberally means THICKLY as you will know if you have ever watched her dusting anything. Fanny provides her own photo of the finished Souffléd Omelette with grids scorched into the icing sugar in a criss cross with an ordinary skewer held over a gas flame. Fanny recognises that this is totally not the proper implement for the job, but it seems to do the trick. So here it is, the Belgian Souffléd Omelette filled with jam. Flip a coin and if you lose, give it a go... If you win you might want to try a savoury version with salt, pepper and cheese instead. Fanny says it's ok. As expected, the omelette is weird to eat, for me omelettes should never be sweet, although this one is at least light and airy. I like the soufflé technique to 'tiddle up' a simple omelette. What do you reckon?