Souffle Jam Omelette
Recipe: #25480
January 23, 2017
Categories: Breakfast, Desserts, Eggs, Brunch Oven Bake, Gluten-Free, High Protein, Vegetarian, Kosher Dairy, more
"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 is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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