Sweet Fruit Omelet


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Preparation info

  • Makes

    2 to 4

    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

In Viennese parlance, a dessert omelet is more closely related to a soufflé than to scrambled eggs. A bit of flour in the batter gives it a lovely texture similar to that of a light sponge cake. Stephanie omelet is always filled with some kind of apricot mixture—the simplest use apricot pre-serves—but in this version, fresh apricots are used, as befits a crown princess. Of course you can use any fruit in season, fresh or briefly sautéed, as long as it isn’t chilled. Once you master this recipe, you’ll turn to it often for a fast and easy dinner-party dessert or brunch entrée.


Apricot Filling

  • 3 ripe apricots, cut into ½-inch dice
  • 2 tablespoons granulated sugar, to taste
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon apricot liqueur, optional


  • 4 large eggs, separated, at room temperature
  • cup granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons all-purpose flour
  • Grated zest of ½ orange
  • pinch of salt
  • 1 tablespoon unsalted butter, for the pan Confectioners’ sugar, for dusting


  1. To make the filling: Mix the apricots, sugar, and lemon juice in a medium bowl, adding the liqueur, if using. Cover and let stand at room temperature for 30 to 60 minutes.
  2. To make the omelet: Position a rack in the center of the oven and heat to 350°F.
  3. Beat the egg whites in a medium bowl with a handheld electric mixer on high speed until soft peaks form. Gradually beat in the sugar to form stiff, shiny peaks. Beat the yolks, 2 tablespoons melted butter, flour, orange zest, and salt in another medium bowl on high speed until thickened and pale yellow. Stir one fourth of the whites into the yolks to lighten the mixture, then fold in the remainder.
  4. Melt 1 tablespoon butter in a nonstick 10-inch skillet over medium-high heat, tilting the pan to coat with the melted butter. Do not let the butter brown. Add the egg mixture and immediately place in the oven. Bake until the omelet is puffed and springs back when pressed in the center, about 12 minutes.
  5. Spread the apricots over one half of the omelet and fold the omelet to cover the filling. Slide the omelet out of the pan onto a serving platter (you will have to plump and shape the omelet when it comes out of the pan). Sift confectioners’ sugar over the top and serve immediately.

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