Soufflé Omelet
Give your next brunch omelet an elegant, springtime rise with whipped egg whites. Individual omelets cook up quickly, but if you use a larger skillet you can double the recipe.
Ingredients
3 extra-large eggs
2 Tbsp. heavy cream
1 Tbsp. brandy
2 to 3 tsp. butter
Filling (choose one or let your imagination go):
- Sautéed spinach
- Finely-chopped creamed mushrooms
- Thin spears of barely cooked asparagus
- Black currant preserves
- Strawberry rhubarb jam
Chopped parsley or powdered sugar
Directions
Heat oven to 475 degrees. Separate egg yolks from whites. Beat egg yolks, cream and brandy in a medium bowl until smooth. Using a second, clean bowl, briskly whisk the egg whites (or use electric beaters) until foamy and white throughout, 2 to 3 minutes.
Heat butter in a 7- to 8-inch, non-stick, ovenproof skillet over a moderately high flame. Gently fold beaten egg whites into the egg yolk mixture, leaving a few white streaks. Swirl butter to coat pan then pour in mixture and let it cook on the bottom about 1 minute. Place pan in hot oven; bake until omelet is barely set, 3 to 4 minutes. It will be puffed, pale golden on top and golden brown on the bottom.
Working quickly, remove pan from oven and spread filling over middle of omelet. Gently fold it in half, then slide onto a plate. Sprinkle with parsley (for savory fillings) or powdered sugar (for sweet).
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