Souffléed Omelet

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by: Army Mom






“This is like eating a cloud” writes Ann Clark, speaking of her wonderful boozy dessert soufflé in Quick Cuisine, one of my favorite cookbooks. Savory versions are also cloud-like and unbelievably easy to make in return for so much drama. This soufflé-omelet is a great standby for when you need an instant dinner that has some panache—eggs are almost always on hand, and it takes less than 15 minutes. Enjoy this puffy wonder plain or with a little dusting of freshly grated Parmesan cheese. Or fold it over vegetables, such as simmered or roasted asparagus, leftover ratatouille, sautéed greens, artichokes, or sautéed peppers. Have a green salad afterward, when the drama is over. The wine will depend on any fillings you add, but if you’re eating this by itself, you might go with an unoaked white with citrus notes, such as an Arneis, from Piedmont.




ingredients

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serves: 2

4 eggs, separated

sea salt and freshly ground pepper

1 tablespoon butter or olive oil

1 chunk of Parmesan cheese for grating (optional)

Nutrition Facts
Souffléed Omelet

Servings Per Recipe: 2

Amount per Serving

Calories: 824

  • Total Fat: 57.1 g
  •     Saturated Fat: 32.4 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 474.7 mg
  • Sodium: 2469.5 mg
  • Total Carbs: 6.7 g
  •     Dietary Fiber: 0 g
  •     Sugars: 1.7 g
  • Protein: 68.8 g
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preparation

1.  Preheat the oven to 350°F. Whisk the egg yolks with 2 tablespoons water, 1/2 teaspoon salt, and a little pepper. Whisk the egg whites until they form firm but moist peaks. Don’t let them get dry and hard or the omelet will not be its best.

2.  Melt the butter or heat the oil in a 10-inch nonstick or cast-iron skillet. When it foams, remove the pan from the heat, fold the whites into the yolks, then slide the whole mound into the skillet. Cook over low heat just until the bottom is set, for 1 minute, then slide the pan into the oven and bake until puffed, golden, and set, 10 to 12 minutes.

3.  If serving plain, grate a little cheese over the top if desired and slide the omelet onto a plate. If adding a cooked vegetable, spoon it over half the omelet, a little to one side of center, then fold the other half over it, slide the whole thing onto an oval plate, and serve.

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