Sweet Soufflé-Omelet with Mango & Raspberry

Servings: serves 4-6

Time: 30 minutes
prep time: 10 minutes
bake time: 20 minutes

Ingredients:

• 4 eggs, free range if you can 
• 2 tablespoons coconut milk
• big handful (frozen) raspberries
• big handful (frozen) mango, in small cubes
• 30 gr honey
• juice of 1 lemon (to taste!)
• 1 heaped tblsp dried grated coconut
• 1/4 tsp vanilla extract
• 1 can coconut milk (for the whipped cream on top)
• a handfull mint leaves
• 2 tsp coconut oil (for frying)

Method:

1. Turn on the oven to 175 degrees C.
2. Seperate the eggs.
3. Beat the whites with a pinch of salt until firm using a machine.
4. In a large bowl whisk together egg yolks, coconut milk, honey, lemon juice and vanilla extract.
5. Gently fold in the egg white foam to the yolk mixture, don't overwhisk (you don't want to lose the air of the fluffy egg white)
6. Put an oven proof frying pan on a low to medium heat, add coconut oil and grease it around the pan.
7. Pour the egg mixture in the frying pan and pop in the mango cubes and raspberries, sprinkle the grated coconut on top.
8. Continue to bake the egg for about 10 minutes on low/medium heat, until the egg is set around the edges and slightly golden.
9. Pop the frying pan in the oven for about 10-15 minutes until the surface is golden brown.
10. Open the can of coconut milk and scoop out the 'hard' part (the coconut whipped cream) and pop it onto the omelet. Enjoy!