Souffle Omelette Recipe
Ingredients
| Butter | 1 Teaspoon | |
| Icing sugar | 1 Tablespoon | |
| Sugar | 4 Ounce | |
| Egg yolks | 6 | |
| Lemon rind | 1 Tablespoon, finely grated | |
| Egg whites | 8 |
Nutrition Facts
Serving size: Complete recipe
Calories 1712 Calories from Fat 251
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 11.2 g55.9%
Trans Fat 0 g
Cholesterol 1121.3 mg373.8%
Sodium 3014.2 mg125.6%
Total Carbohydrates 152 g50.7%
Dietary Fiber 1.6 g6.4%
Sugars 141.6 g
Protein 203 g405.4%
Vitamin A 28.6% Vitamin C 32.2%
Calcium 28.3% Iron 16.3%
*Based on a 2000 Calorie diet
Directions
With the teaspoon of butter, lightly grease a 9 x 12 inch baking dish.
Sprinkle over the icing [confectioners'] sugar, shaking out any excess.
Set the dish aside.
In a large mixing bowl, beat the sugar, egg yolks and lemon rind together with a fork until the mixture is well mixed.
In another large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the egg whites into the egg yolk mixture.
Pour the mixture into the prepared baking dish, shaping it into a dome shape with a flat bladed knife.
Place the dish in the oven and bake for 8 to 10 minutes or until the omelet is lightly browned.
Remove the dish from the oven and serve at once.
Chef
