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Fluffy Quark Soufflé Omelette | Autumn Brunch
(0)
25 min
Quick
Gurkerl Küche
Ein herrlich flaumiges österreichisches Topfen-Soufflé-Omelett, im Backrohr luftig gebacken und mit warmen, zart karamellisierten Zimtäpfeln serviert. Das perfekte süße Frühstück für ein gemütliches Wochenend-Brunch!
Ingredients
Preparation method
Preparation & cinnamon apples
Preheat the oven to 180 °C top/bottom heat. Wash and quarter the apples, remove the cores and cut into thin wedges.
Melt 10 g of butter in a small pan. Gently sauté the apple wedges for 3–4 minutes, sprinkle with 1 tsp cinnamon and allow to caramelise slightly over gentle heat. Set aside.
Quark soufflé batter
Carefully separate the eggs into whites and yolks. Whisk the egg yolks with the quark, 20 g granulated sugar, vanilla sugar and finely grated zest of the organic lemon until creamy. Sift the plain wheat flour over it and fold in briefly.
Chef's tip
Tip for maximum fluffiness: Do not open the oven door during the first 10 minutes so that the soufflé omelette does not collapse.
Serving recommendation: If you like, serve with a spoonful of stewed plums (Zwetschkenröster) or lingonberries for the ultimate Austrian brunch experience.
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