Omelette Souffle

READY IN: 15mins
Recipe by kellychris

Posted for ZWT6. From "The German Cookbook" by Mimi Sheraton.

Top Review by Tea Jenny

WOW!!! Kelly this is yummy. I have never made a sweet omelette before let alone a souffle one. I cut the recipe by half and I kind of thought it might not work, but it did I just used a smaller skillet. I filled it with raspberry jam and a sprinkle of powdered sugar. I will most definitely make this again. Thank you for posting. Made for ZWT#6 2010

Ingredients Nutrition

  • 4 egg yolks
  • 2 tablespoons sugar
  • salt (dash)
  • 1 lemon rind, grated
  • 4 egg whites
  • 1 tablespoon butter
  • fruit sauce (apricot, strawberry, or raspberry are especially good with this) or preserves (apricot, strawberry, or raspberry are especially good with this)


  1. Beat egg yolks with sugar, salt, and lemon rind.
  2. Beat egg whites until stiff. Fold into yolk mixture.
  3. Heat butter in a 9" skillet.
  4. When begins to bubble, add egg mixture.
  5. Cook slowly til bottom is golden brown.
  6. Cover pan til top is completely cooked, or serve with top SLIGHTLY runny, as with a regular French omelette.
  7. You may also turn it browned on both sides.
  8. Spread with fruit sauce or preserves.
  9. Fold in half and serve.

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