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A basic recipe for making a soufflé
omelet with tips and serving suggestions. This economical, fast
and easy breakfast is an excellent source for protein, choline,
and a good source for vitamin A, vitamin D, folate, calcium and
- 4 large egg whites, room temperature
1/4 cup water
1/2 teaspoon cream of tartar or lemon juice
4 large egg yolks, room temperature
1/4 teaspoon salt
1 teaspoon butter or vegetable oil
- Heat oven to 350°F (175°C).
- Combine egg whites, water and cream of
tartar in large mixer bowl. BEAT on high speed until stiff but
not dry, just until whites no longer slip when bowl is tilted.
- Beat egg yolks and salt in small mixer
bowl on high speed until thick and lemon-colored. Gently but
thoroughly FOLD yolks into whites.
- Heat butter in 10-inch nonstick omelet
pan or skillet with ovenproof handle over medium-high heat until
hot. POUR IN egg mixture; gently smooth surface. Reduce heat
to medium. COOK until omelet is puffed and lightly browned on
bottom, about 5 minutes. (Lift omelet at edge with spatula to
- Place pan in 350°F (175°C) oven.
- Bake until knife inserted halfway between
center and outer edge comes out clean, 10 to 12 minutes.
- Loosen omelet edge with spatula. Serve
Makes 2 to 4 servings.
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
Tips and Serving Suggestions:
- If pan handle is not ovenproof, wrap it
completely in aluminum foil.
- Puffy omelets begin to deflate when removed
from oven, so plan to serve immediately.
- To serve folded: Using sharp knife, cut
across center of omelet, cutting through upper surface but not
through to the bottom of omelet. Top with filling, if desired.
Tip pan. Fold omelet in half with turner and invert onto warmed
plate with a quick flip of the wrist. Cut in half or into quarters.
- To serve open-faced: Invert pan over warmed
plate, or slide omelet from pan onto plate. Top with filling,
if desired. Cut in half or into quarters.
- For savory soufflé omelet: Fill
with a combination of cheese, meat, seafood or poultry, and vegetables,
- For sweet soufflé omelet: Substitute
a pinch of sugar for the salt. Fill with preserves or fruit.
Top with a dusting of powdered sugar or dessert sauce.
Recipe and photograph provided courtesy
of the American Egg Board (AEB) and Egg Nutrition Center (ENC).
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