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Souffle Omelet

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Serves | Prep Time | Cook Time


4 egg whites
2 tablespoons water
1/4 teaspoon salt
4 egg yolks
1 tablespoon butter or margarine

Beat egg whites until frothy.

Add water and salt; continue beating about a minute or until stiff peaks form.

Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).

Fold yolks into whites.

Heat butter in a 10 inch skillet with an oven proof handle.

Pour in egg mixture, mounding it a little higher on the sides.

Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.

Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.

Make a shallow cut off center of the omelet.

Place your fillers on the larger half of the omelet.

Fold the smaller half over the fillers.

Slip omelet onto a warmed plate.

Pairs Well With


This Omelet is very light and fluffy. Fill it with any of your favorite fillers. Makes a very attractive presentation. Keep in mind that, although this dish looks very big, it is not as filling as you might think because it is such a light omelet.

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