Oven-Baked Omelette
Céline Turenne
Also called Omelette Soufflé, this is a mostly forgotten dish, halfway between an omelette and a soufflé. It can be served sweet or savoury depending on the garnish you use-—either fresh fruit and jam or a savoury sauce.
4 large free-range eggs, yolks and whites separated
1/2 tsp (2 mL) freshly grated lemon zest
1 Tbsp (15 mL) unsalted butter
Preheat oven to 375 F (190 C).
Using electric mixer, stand mixer, or whisk, beat egg whites until stiff peaks form.
Beat egg yolks until light yellow and thickened. Stir in lemon zest; fold in beaten egg whites.
Heat 8 or 9 in (20 or 23 cm) ovenproof pan over medium heat; add butter. Pour in eggs and cook for 1 minute.
Place in oven and bake for about 10 minutes or until omelette is puffed and golden.
Remove from oven and carefully slide onto serving plate. Cut into 4 wedges and garnish with desired toppings. Serve immediately.
Serves 4
Each serving contains: 193 calories; 13 g protein; 16 g total fat (7 g sat. fat, 0 g trans fat); 1 g carbohydrates; 0 g fibre; 141 mg sodium
source: "Eggs", alive #353, March 2012
