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
3 tsp (15 ml) unsalted butter
Preheat oven to 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.
Each serving contains: 808 kilojoules; 13 g protein; 16 g total fat (7 g sat. fat, 0 g trans fat); 1 g carbohydrates; 0 g fibre; 141 mg salt
source: "Eggs", alive Australia, Winter 2012
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