Despite the odd cold blip, spring has largely sprung, and where it has been squashed back by snow I am sure it will soon spring back again.
On my mantelshelf I have a vase containing a twig with blossom and freshly opened green leaves. It is decorated with Easter decorations – small hanging eggs and bunnies – and is a reminder of the new life and renewal that comes at this time of the year regardless of your religious affiliations or absence of them. Ed and I went for a planning meeting yesterday, to map out the next few months and to set some goals. It was the right time of year for us rather than the darker colder days of early January.
The dish was inspired by a Masterclass I attended last week with Florida Grapefruit and Lisa Faulkner winner of Celebrity Masterchef and the UK face of Florida Grapefruit. (Having consulted Wikipedia I also realise that Lisa played Helen Flynn in the first series of Spooks who suffered the horrific death in the deep fat fryer incident – Google at your peril.)
Florida grapefruit is pink, sweet and juicy and delicious, without the acidity of many other citrus fruits. It also seems to be very good for you, with loads of healthy benefits.
Lisa used it in salmon ceviche, as a salad dressing with smoked chicken and in a cheesecake. All delicious.
It is time to bring some spring into my diet, and this souffle omelette served with sweet pink segments of grapefruit is the perfect spring weekend brunch. Not too heavy, and easy to whip up it is perfect for the start of the warmer season. Prepare the syrup and fruit the night before to make for a speedier breakfast preparation.
For my souffle omelette you will find the fruit is far nicer if you segment it – a useful tutorial is here – once segmented you can store the fruit in the fridge for several days. If you do not have time to make the syrup then a drizzle of honey will do nicely instead.
Layer leftover fruit and syrup with the remains of the Greek Yoghurt for a quick and easy pudding, add some pistachios or toasted pinenuts for extra indulgence.
Souffle Omelettes with Florida Grapefruit
- 2 Florida grapefruit
- 2 Cloves
- 2 Cardamom pods
- 1/2 Star Anise
- 4 Eggs
- 2 Tsp butter
- 2 tbs Greek Yoghurt - I use Total 0%
- Segment the grapefruit, and squeeze the juice from the left over core and membranes. Add an equal volume of sugar to the juice, and place in a pan along with the cloves, cardamon and star anise and simmer on a low heat until it is reduced by about a half. You should have a pale pink light syrup.
- Separate the eggs - it is best to do this one at a time - place the whites into a large bowl and whisk until they form soft peaks. Beat the eggs with a fork and gently fold into the whites.
- Melt half the butter in a small frying pan, add half the egg mix, gently spread around the pan and allow to cook for about a minute. Once the bottom and sides are solid place under a hot grill to finish cooking. Keep a careful eye on it as it can go from underdone to burnt very quickly!
- Once done slide onto a plate, top with some segments of Florida grapefruit, them fold the omelette over. Add a dollop of Greek Yoghurt and drizzle with the syrup.
- Serve immediately.
Many thanks to Florida Grapefruit for the invitation to the masterclass and inspiration for the recipe.