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Souffle Omelet


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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


Notes

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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