Souffle Jam Omelette

2
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From Recipe+ magazine September '16. Not sure if you would call this breakfast or dessert! They also suggested you could use 2 tablespoons of chocolate hazelnut spread instead of the jam."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (277.4 g)
  • Calories 366.1
  • Total Fat - 16.4 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 330.1 mg
  • Sodium - 222.8 mg
  • Total Carbohydrate - 39.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 28.6 g
  • Protein - 15.5 g
  • Calcium - 367.5 mg
  • Iron - 2.6 mg
  • Vitamin C - 29.9 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 190C/170C fan forced.

Step 2

Whisk egg yolks, caster sugar, cream, flour and zest in a bowl.

Step 3

Using an electric mixer, beat egg whites in a large, dry, clean bowl until soft peaks form and using a large metal spoon, gently fold egg yolk, mixture through egg white until just combined.

Step 4

Melt butter in a large ovenproof frying pan over low heat and add egg mixture, cook for 1 minutes and then bake for 6 minutes or until risen and golden brown.

Step 5

Transfer to a heatproof serving plate, spread with jam and then fold omelette in half to form a semicircle.

Step 6

Serve dusted with icing sugar.

Tips & Variations


No special items needed.