Quark Omelet

300 g Quark, 100 g creme fraiche, 4 egg yolks, 4 egg whites, 50 g maizena flower, 40 g powder sugar, lemon and orange zest, clarified butter. pinch of salt.

Mix the quark, creme fraiche, zests and maizena flower. One by one, mix the egg yolks. Meanwhile, beat the egg whites with a pinch of salt and one thrid of the sugar until creamy and fluffy, then add the rest of the sugar and beat more.
Mix one third of the creamy egg whites into the quark mix, incorporate. Then, incorporate the rest of the egg whites mix using a inox-steel spoon or a wooden spoon.
Have a non-adherent frying pan swabbed with some clarified butter. Heat it up and add some of the pate. When the bottom of the omelet is cooked and with a golden color, fold it and place the pan in the oven for a few seconds until it grows a little bit. Serve with powder sugar on top and some red fruits compote. By Eckart Witzigmann.