
Souffléed Omelet

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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 panacheeggs 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 youre 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
preparation

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