Sweet Omelet with Raspberries

A sweet version of an omelet is possible and it’s an idea that comes from the Great French Chef Pierre Gagnaire. I did change the recipe and instead of using canned peaches and fresh strawberries, I used raspberries ;-) and the result was good, tasteful and above all very original ;-)

In two words:

“Thoughts are strengthened by counsel, and war must be conducted with caution”

To Start...

difficulty easy
preparation– 5’
cooking - 3’-5’ (for the raspberries jam) + 3’ (for the omelet)
serves - 1  


  • 100gr of raspberries
  • 1 + ½ teaspoons of caster sugar
  • 1 + ½ teaspoons of water
  • 15gr of butter
  • 2 large eggs
  • 1 tablespoon of rapadura or brown sugar
  • some raspberries and a little bit of confectioner’s sugar for decorating


  • Wash and drain the raspberries
  • Keep aside some of the raspberries for decorating
  • Place the rest of the raspberries into a small sauce pan along with the caster sugar and the water
  • Heat-up into a boil and then low heat
  • Let it simmer for about 3’ until there is no more water
  • Place the jam into a bowl in order to cool it down
  • Beat the eggs into an omelet
  • Heat-up a pan
  • Add the butter
  • Once it’s hot, add the omelet and low down the heat
  • Once the top of the omelet becomes almost solid, sprinkle the rapadura sugar (or the brown sugar) on top
  • Once the sugar has melted, turn the omelet upside down to caramelize the bottom
  • Place the omelet into a place and spread all over the top the raspberries jam
  • Sprinkle on top the fresh raspberries and a little bit of confectioner’s sugar
  • Prêt, très bon et surtout très original !
  • :-)


A recipe from the Great French Chef called Pierre Gagnaire of a sweet omelet with canned peaches and fresh strawberries as it is found in the French book Gaudry François-Régis et ses amis, On va déguster, Marabout, Paris, 2015, p. 25.

o-o C'est si bon ! o-o

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