Kiwiberry Sweet Omelette



  • 18 to 24 kiwiberries, sliced
  • Powdered sugar
  • Ground cinnamon
  • 4 eggs, separated
  • ⅛ teaspoon salt
  • ½ teaspoon grated lemon peel
  • 2 tablespoons butter or margarine


  1. In a shallow dish place the kiwiberries and sprinkle with 1 or 2 tablespoons powdered sugar and a dash of cinnamon. Let stand 20 minutes; turn occasionally.
  2. Beat egg whites and salt until soft peaks form. Gradually add 2 tablespoons powdered sugar; beat until stiff. Beat egg yolks until thick; add lemon peel. Fold into whites. Heat butter in oven proof skillet. Stir in 1 tablespoon powdered sugar and dash cinnamon. Pour in egg mixture; smooth surface. Cook over medium heat 3 to 5 minutes or until eggs are set and bottom is golden brown.
  3. Bake at 190°C for 10 minutes or until knife inserted near centre comes out clean. Loosen edge of omelette. Make a shallow cut, slightly off centre, through top of omelette. Arrange KiwiBerry mixture over larger section. Fold smaller portion over KiwiBerrys.
  4. Serve on warm plate. Sprinkle with powdered sugar. Serve hot.