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Omelet Soufflé

Source of Recipe

From "Nathalie Dupree's Favorite Stories and Recipes"


Recipe Introduction

"Omelet soufflés are a base of egg yolks lightened with beaten egg whites, cooked in the oven in an omelet pan or a small nonstick frying pan. They can be savory or sweet, served filled or unfilled depending on the occasion."

List of Ingredients

â—¦ 6 large eggs, separated
â—¦ ¼ to ½ teaspoon salt
â—¦ Freshly ground black pepper
â—¦ ½ teaspoon cream of tartar (optional)
â—¦ 2 tablespoons butter
â—¦ Fillings, if desired, see below



Recipe

Preheat oven to 375 degrees.

Whisk the egg yolks in a large bowl with salt and pepper to taste, until thick.

Whisk the egg whites and cream of tartar, if using, to soft peaks in a large bowl. Gently fold in a large spoonful of the yolk mixture to soften the egg whites. Fold this mixture into the rest of the yolks until just incorporated. Be careful not to overmix, as doing so will deflate the whites.

Melt the butter in a 9- or 10-inch nonstick, ovenproof skillet. If unsure, wrap the handle of the skillet with aluminum foil. Pour in the egg mixture and immediately move to the oven. Bake 10 to 12 minutes, or until the soufflé is fluffy and golden brown. While the soufflé is cooking, prepare any filling.

Immediately after removing the omelet soufflé from the oven, loosen the edges with a spatula. Slide omelet onto a heated plate; add the filling, fold over the top, and press lightly with the bottom of the pan. Top with a sprinkle of the filling, if desired. Serve immediately, dividing in two at the table.

Serves 2






â�§ Fillings: For a savory filling, try ½ cup grated cheddar cheese, ½ cup soft goat cheese, sautéed mushrooms, or a crisp fresh vegetable. For a sweet omelet soufflé, add a tablespoon of sugar to the egg whites, and fill with berries or sliced peaches mixed with 1 tablespoon of warmed red currant jelly. Omit the black pepper. Sprinkle with confectioners' sugar.