Pohorje Omelet (Slovenian Sweet Omelet) Recipe

Pohorje Omelet (Slovenian Sweet Omelet)

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This fluffy, sweet, cake-like omelet is filled with cranberry jam, mascarpone whipped cream, and berries

By Alma Rekić

Updated on July 20, 2023

Tested by

Food & Wine Test Kitchen

Pohorje Omelette (Slovenian Sweet Omelet) — Photo:
Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely

Total Time:

45 mins

Servings:

2 servings

This baked, sweet omelet from Slovenian cookbook author Alma Rekić is stuffed with cranberry jam, whipped mascarpone, and fresh berries.

“There are many variations in fillings and fruits,” Rekić says, “but the Pohorje omelet is always baked from the same ingredients in a specific ratio. The original recipe is clear and relies on triplets: three eggs, three tablespoons of flour, and three tablespoons of sugar.”

The finished omelet has a fluffy texture, similar to chiffon cake, and a rich eggy flavor. The mascarpone whipped cream adds a subtle sweetness and mild tang, making this dreamy omelet the ultimate light dessert or elegant brunch treat.

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Ingredients

Cooking spray
3 large eggs, separated
1/4 cup granulated sugar, divided
1/8 teaspoon plus 1/8 teaspoon kosher salt, divided
3 tablespoons all-purpose flour
3 tablespoons mascarpone
1/3 cup heavy cream
1/2 teaspoon vanilla bean paste
1/2 cup cranberry jam or jelly (see Note)
1/2 cup mixed fresh berries
Powdered sugar, for dusting

Directions

Preheat oven to 425°F. Line bottom of a 9-inch springform pan with parchment paper. Lightly coat parchment paper and sides of pan with cooking spray; set aside. Place egg whites in a large bowl; beat with an electric mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 1 minute and 15 seconds. Set aside.
Combine egg yolks, 3 tablespoons granulated sugar, and 1/4 teaspoon salt in a separate large bowl; beat with an electric mixer fitted with the whisk attachment on medium-high speed until yolks are pale and thick and fall from the whisk in ribbons, about 5 minutes. Fold about 2 tablespoons egg whites into egg yolk mixture until just combined. Fold in remaining egg whites until just combined.
Sift flour over egg mixture, and gently fold until smooth. Spoon mixture into prepared pan, and smooth top. Bake in preheated oven until omelet is fluffy and golden brown and a wooden pick inserted in center of omelet comes out clean, 10 to 12 minutes.
Meanwhile, place mascarpone in a medium bowl, and stir well to loosen. Add cream, vanilla bean paste, remaining 1 tablespoon granulated sugar, and remaining 1/8 teaspoon salt. Whisk vigorously until medium peaks form, 2 to 3 minutes. Cover and chill whipped cream until ready to use.
Remove omelet from oven, and immediately remove sides from pan. Invert omelet onto a wire rack, and peel off parchment paper. Let omelet cool at room temperature 15 minutes.
Spread half of omelet evenly with jam. Sprinkle evenly with mixed berries. Spread whipped cream mixture evenly over berries. Gently fold omelet in half like a sandwich. Dust omelet with powdered sugar.