Total Time
Prep 5 mins
Cook 10 mins

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

Ingredients Nutrition

  • 4 egg yolks
  • 29.58 ml sugar
  • salt (dash)
  • 1 lemon rind, grated
  • 4 egg whites
  • 14.79 ml 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.


Most Helpful

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

Tea Jenny May 25, 2010

I had never had or made a soufflé before It was fun watching it become puffy. I liked the flavour of this sweet dish with the lemon which I had for breakfast narrowing it down to an omelette for 1. I used sea salt & a blueberry preserve. I would recommend this for someone wanting to try soufflés for the first time. Thanks Kellychris. Made for ZWT6 German/Benelux region for The Ya Ya Cookerhood.

UmmBinat May 20, 2010

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