Omelette Souffle
Posted for ZWT6. From "The German Cookbook" by Mimi Sheraton.
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READY IN: 15mins
SERVES: 2-4
YIELD: 2 omelettes
UNITS: US
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DIRECTIONS
- Beat egg yolks with sugar, salt, and lemon rind.
- Beat egg whites until stiff. Fold into yolk mixture.
- Heat butter in a 9" skillet.
- When begins to bubble, add egg mixture.
- Cook slowly til bottom is golden brown.
- Cover pan til top is completely cooked, or serve with top SLIGHTLY runny, as with a regular French omelette.
- You may also turn it browned on both sides.
- Spread with fruit sauce or preserves.
- Fold in half and serve.
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