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Tahitian Omelette

Omelette Tahitienne

A sweet breakfast omelette by Paul Bocuse: Omelette Tahitienne!

Course Breakfast
Cuisine French
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Author Recipe adapted from The Complete Bocuse – Flammarion 2010 & 2012



  • 3 pineapple slices fresh or canned
  • 3 tbsp apricot jam
  • 2 tsp Maraschino cherry liqueur

Sweet Omelette

  • 6 eggs
  • 2 egg yolks
  • ½ to 1 tsp sugar
  • 2 tbsp crème fraîche or heavy cream
  • ½ tsp vanilla extract optional
  • 1 pinch salt
  • Butter for cooking
  • Icing sugar for dusting


  1. Chop the pineapple slices and put them in a saucepan with the apricot jam. Put the pan on the fire, bring to a boil and then let it stew gently for 15 minutes.
  2. Remove from the fire, add the liqueur and mix well. Keep it aside.
  3. Preheat the oven to 240°C – 475°F and start preparing the omelette.
  4. Whip the cream and keep it aside.
  5. Beat the eggs (but not too much) with a pinch of salt (and vanilla extract, if you are using any), add the sugar and fold in the whipped cream.
  6. Melt the butter in a frying pan and add the egg mixture to it. Cook the omelette on both sides until done.
  7. Flip it onto a baking dish and dust it with icing sugar. Add the filling (set aside a little of the syrup), fold the omelette in half over it and dust it with icing sugar.
  8. Bake it in the pre heated oven for 2 minutes, just until the sugar starts melting.
  9. Decorate with the remaining apricot syrup and serve warm.

Recipe Notes

I made half of the above dose for the pictures.