January 23, 2017
Breakfast, Comfort Food, Desserts,
Eggs, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, High Protein, Vegetarian, Kosher Dairy more
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"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."
Preheat oven to 190C/170C fan forced.
Whisk egg yolks, caster sugar, cream, flour and zest in a bowl.
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.
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.
Transfer to a heatproof serving plate, spread with jam and then fold omelette in half to form a semicircle.
Serve dusted with icing sugar.
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