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Oven-Baked Omelette


    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


    Oven-Baked Omelette




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