Soufflé Omelet With Apricot Sauce Recipes

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SOUFFLE OMELET (PUFFY OMELET)



Souffle Omelet (Puffy Omelet) image

This Omelet is very light and fluffy. Fill it with any of your favorite fillers. Makes a very attractive presentation. Keep in mind that, although this dish looks very big, it is not as filling as you might think because it is such a light omelet.

Provided by Karen From Colorado

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

4 egg whites
2 tablespoons water
1/4 teaspoon salt
4 egg yolks
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • Beat egg whites until frothy.
  • Add water and salt; continue beating about a minute or until stiff peaks form.
  • Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
  • Fold yolks into whites.
  • Heat butter in a 10 inch skillet with an oven proof handle.
  • Pour in egg mixture, mounding it a little higher on the sides.
  • Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
  • Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
  • Make a shallow cut off center of the omelet.
  • Place your fillers on the larger half of the omelet.
  • Fold the smaller half over the fillers.
  • Slip omelet onto a warmed plate.

Nutrition Facts : Calories 183.8, Fat 14, SaturatedFat 6.6, Cholesterol 392.9, Sodium 456.1, Carbohydrate 1.6, Sugar 0.6, Protein 12.1

OMELETTE SOUFFLE



Omelette Souffle image

Make and share this Omelette Souffle recipe from Food.com.

Provided by kellychris

Categories     Breakfast

Time 15m

Yield 2 omelettes, 2-4 serving(s)

Number Of Ingredients 7

4 egg yolks
2 tablespoons sugar
salt (dash)
1 lemon rind, grated
4 egg whites
1 tablespoon butter
fruit sauce (apricot, strawberry, or raspberry are especially good with this) or preserves (apricot, strawberry, or raspberry are especially good with this)

Steps:

  • Beat egg yolks with sugar, salt, and lemon rind.
  • Beat egg whites until stiff. Fold into yolk mixture.
  • Heat butter in a 9" skillet.
  • When begins to bubble, add egg mixture.
  • Cook slowly til bottom is golden brown.
  • Cover pan til top is completely cooked, or serve with top SLIGHTLY runny, as with a regular French omelette.
  • You may also turn it browned on both sides.
  • Spread with fruit sauce or preserves.
  • Fold in half and serve.

Nutrition Facts : Calories 232.5, Fat 14, SaturatedFat 6.6, Cholesterol 392.9, Sodium 165.1, Carbohydrate 14.2, Sugar 13.2, Protein 12.1

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