Chocolate Omelet "Souffle"
Recipe: #19607
June 17, 2015
Categories: Desserts, Eggs, Brunch, Oven Bake, Gluten-Free, Vegetarian, Chocolate, Kosher Dairy, more
"This is from Griswold and Wagner Cast Iron Cookbook."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (156.1 g)
- Calories 562.9
- Total Fat - 51.3 g
- Saturated Fat - 25.5 g
- Cholesterol - 251.8 mg
- Sodium - 168.4 mg
- Total Carbohydrate - 31.9 g
- Dietary Fiber - 10.8 g
- Sugars - 9.9 g
- Protein - 15.4 g
- Calcium - 81.7 mg
- Iron - 3.6 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425F.
Step 2
Toss the walnuts with the vanilla and scatter them on a foil-lined baking sheet. Bake for 5 minutes, being careful that they don't burn.
Step 3
In a bowl, beat the eggs and cream to blend. Add the melted chocolate and beat vigorously until frothy.
Step 4
Heat a 10-inch cast iron skillet over medium heat until just hot. Add butter and walnuts and cook for 30 seconds.
Step 5
Pour in egg mixture and cook for 1 minute. Transfer pan to the oven and bake until slightly firm, 8 to 9 minutes. Remove from oven and immediately invert omelet onto a 10-inch plate. Dust with confectioner's sugar and cut into wedges.
Step 6
Serve with a dollop of sweetened whipped cream.
Tips
No special items needed.
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