Name: Polish Biszkoptowy: Fluffy Sweet Omelette with Berries
Prep time: 15 min
Cook time: 6 min
Total time: 25 min
Cuisine: Eastern European
Ingredients: 150 g mixed berries (substitution: frozen berries ); 50 g caster sugar (superfine); 4 eggs (separated); 4 tablespoons all-purpose flour; 1 tablespoon unsalted butter, crème fraîche, and honey *See Note 1

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Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love.

This recipe for Polish Biszkoptowy came from my podcast guest, Zuza Zak. Make sure you listen to her episode A Love Letter To Poland while you make her Polish Biszkoptowy: Fluffy Sweet Omelette with Berries!

Overhead shot of Polish Biszkoptowy topped with stewed berries, honey

As an American, I don't quite have a category for Polish Biszkoptowy. Is it an omelette or is it a sponge cake? Whatever it is, it's delicious and a perfect brunch or breakfast food. Biszkoptowy is made with just two ingredients: eggs and flour. The fluffiness comes from separating the eggs and beating the whites first, then adding the yolks, and finally just one tablespoon of flour per egg.

There is no sweetness in the omelette (sponge cake? breadless french toast?) itself, but topped with stewed berries, honey, and crème fraîche, this Biszkoptowy is a sweet treat!

Just a heads up! I use the British spelling of omelette instead of the American spelling of omelet.

P.S. Looking for more breakfast recipes? Check out this recipe for Kaiserschmarrn (Fluffy Austrian Torn Pancakes) or this recipe for Banana Omelette (2 Ingredient Egg and Banana Pancakes)!

Zuza's Memories of Making Biszkoptowy

Cookbook Author Zuza Zak for The Storied Recipe Podcast

This is the recipe for a good day. It's the sort of thing you would eat at the weekend for breakfast or brunch. I can't imagine having a bad day after eating this omelette. It's a sweet omelette too, easy and quick to make, fluffy, creamy, all the good stuff. It's home comforts.

-Zuza Zak

Overhead shot of the ingredients for Polish Biszkoptowy: Flour, caster sugar, strawberries, and eggs

Ingredients & Substitutions

Mixed (fresh) berries - Substitution: frozen berries
Caster sugar
Eggs
All-purpose flour
Toppings: Unsalted butter, crème fraîche, and/or honey. Substitution for crème fraîche: Initially I used whipped cream but the textures weren't compatible so then I tried sour cream and it was a perfect compliment to the omelette and the sweet berries and honey (or substitute with maple syrup).

Close up shot of freshly washed strawberries.

Instructions

Heat the berries, sugar, and a tablespoon of water in a pan over low heat. Cover and cook.
In a bowl, use an electric mixer to whisk egg whites to stiff peaks. Add in the egg yolks, then mix in the flour.
Heat a little butter in a pan. Pour in egg mixture and cook over medium heat for a couple of minutes until golden brown on each side. Repeat.

Fresh farm eggs and strawberries in a cardboard egg carton.

Is Biskoptowy an Omelette or Sponge Cake?

A little bit of both. This Polish breakfast omelette is nothing like the omelettes we think of in the US. However, it is fluffier and eggier than a typical sponge cake. The recipe only calls for one tablespoon of flour to each egg.

When to Flip?

The easiest way is to watch for slight bubbles around the edges and a nice golden color on the bottom. These sponge cakes are so extremely light, that you may need a second spatula to push back a bit against the flipping spatula.

Fresh strawberries in a decorative glass teacup.

How Do I Make Stewed Berries?

Zuza explains this easy method in the recipe - just add berries and caster sugar to a pan in a 3:1 ratio. Then cover and cook on low heat until they have burst and released their juices.

Fresh farm eggs in a cardboard egg carton for Polish Biszkoptowy.

Difference Between Biskoptowy and Japanese Atsuyaki Tamago

Atsuyaki Tamago, also known as a Japanese Sweet Rolled Omelette, is also a sweet omelette recipe that is eaten for breakfast, however, these two dishes are very different despite their similar descriptions.

Biskoptowy

Texture: This is a fluffy omelette due to the whipped eggs.
Flavor: The omelette itself isn't sweet but the toppings make it sweet.
Equipment: A nonstick frying pan will do.

Atsuyaki Tamago

Texture: Pillowy because it is a thin layer rolled into one omelette.
Flavor: Slightly sweet due to the addition of a little sugar, but also salty and umami.
Equipment: To make a perfect omelette, you need to use a tamagoyaki pan, which is a flat, square, or rectangular pan. This is the perfect pan because of the complex rolling method to make the omelette.
Check out this recipe from Just One Cookbook.

Overhead shot of the ingredients for Polish Biskoptowy.

Equipment

Storage

Best if you make these on demand and eat them while they are warm!

Side shot of Polish Biszkoptowy topped with sour cream, stewed and fresh berries, and honey.

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