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Oaxaca Chocolata Omeletta

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  • 2 Eggs; separated
  • 2 ts Cocoa powder; sifted
  • 1 tb Caster sugar
  • 1 sm Knob of butter
  • 2 tb Creme fraiche
  • Icing sugar for dusting


1 Mix together the egg yolks, cocoa powder and caster sugar. In a separate bowl whisk the egg whites until soft peaks and gently fold into the chocolate mix.
2 Melt the butter in a small skillet set on medium-hot coals. Pour in the egg mix and cook for two minutes until the underneath is set. Carefully flip the omelette with a palette knife and cook the other side for a minute or so.
3 Heat a metal skewer directly on the coals. Drop the creme fraiche on top of the omelette and flip it in half. Slide onto a plate and dust heavily with sugar.
4 Quickly press the hot skewer onto the sugar-dusted omelette several times so that it caramelises the sugar to leave criss-cross branding marks. Serve immediately.
Converted by MC_Buster.
Per serving: 221 Calories (kcal); 18g Total Fat; (70% calories from fat); 12g Protein; 4g Carbohydrate; 401mg Cholesterol; 125mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
Recipe by: Ainsley's Meals In Minutes
Converted by MM_Buster v2.0n.