Fruit Souffle Omelette
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
60
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Sugar (confectioners')1 tsp
Ground Cinnamon3 tbsps
Unsalted Butter4 large
Egg (separated)1 tsp
Pure Vanilla Extract2 tsps
Butter (melted)Directions:
1
Combine 1/2 teaspoon of the sugar with the cinnamon
2
Place the fruit in a small bowl and add the cinnamon-sugar
3
Toss to combine
4
Heat the 3 tablespoons of butter in a small saute pan over medium heat
5
Add the fruit and saute for about 5 minutes or until the fruit begins to caramelize
6
Remove from the heat and set aside
7
Preheat the oven to 375 degrees F
8
Using an electric mixer, beat the egg whites until stiff peaks form
9
Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy
10
Fold in the vanilla and lemon zest
11
When well blended, fold in the beaten egg whites
12
Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat
13
Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit
14
Cook for 1 1/2 minutes
15
Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden
16
Remove from the oven and carefully invert onto a serving plate
17
Dust with confectioners' sugar and serve
18
NOTE: If desired, you can garnish the plate with fresh fruit and mint