Photo: Fruit Souffle Omelette Recipe
Ingredients
- 6 tablespoons plus 1/2 teaspoon sugar
- 1/2 teaspoon ground cinnamon
- 1 to 2 apples, pears, peaches, etc., peeled, cored (or pitted), and thinly sliced, or 1 cup berries
- 3 tablespoons unsalted butter
- 4 large eggs, separated
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon freshly grated lemon zest
- 2 teaspoons melted butter
- 1 tablespoon confectioners' sugar
Directions
Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
Heat the 3 tablespoons of butter in a small saute pan over medium heat. Add the fruit and saute for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
Preheat the oven to 375 degrees F.
Using an electric mixer, beat the egg whites until stiff peaks form. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve. NOTE: If desired, you can garnish the plate with fresh fruit and mint
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By sarahskeem_6129713
Boise, ID
on August 20, 2007
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This is a delicious version of a traditional omelette. The peaches from my tree were abundant and ripe so I needed to find a way to utilize the peaches in every meal and thought I'd give this recipe a try. My only gripe is that the way the recipe is written, I didn't initially catch the need to only use 2 tsps. of the melted butter as so I poured the egg mixture over the pan I used to saute the fruit in and it was too runny when it came out of the oven. I also used only peaches, which were very juicy, so that may have added to the runny texture. However, it didn't take anything away from the taste, it just meant I needed to eat it out of a bowl. I'll know better next time!
By rosiet33_1031810
Austin, TX
on February 27, 2006
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I don't know what they did to this pancake in the picture, but mine came out golden and fluffy and perfect. Great for a sunday morning in. Use any fruit you have handy. I've used apples, peaches, and various berries. All come out great.
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