Sweet Puffy Omelette Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| Powdered sugar | 1/4 Cup (16 tbs), sifted | |
| Whipping cream | 2 Tablespoon | |
| Eggs | 6 , separated | |
| Salt | 1/8 Teaspoon | |
| Granulated Sugar | 2 Tablespoon | |
| Orange peel | 2 Teaspoon, grated |
Directions
In an 8 by 12-inch baking pan, melt butter in a 375° oven; add 2 tablespoons of the powdered sugar along with cream and stir to blend; set aside.
In a large bowl, beat egg whites with salt until soft peaks form; gradually add granulated sugar and beat until stiff.
In another bowl, beat egg yolks until thick; mix in grated orange peel.
Pour yolks over egg whites and gently fold together.
Spoon into the baking pan and swirl top with spoon.
Shake the remaining 2 tablespoons powdered sugar through a wire strainer over top.
Bake in the preheated 375° oven for 12 to 14 minutes or until top is golden brown.
Serve at once.
Pass cherry or strawberry preserves to spoon over top, if desired.
In a large bowl, beat egg whites with salt until soft peaks form; gradually add granulated sugar and beat until stiff.
In another bowl, beat egg yolks until thick; mix in grated orange peel.
Pour yolks over egg whites and gently fold together.
Spoon into the baking pan and swirl top with spoon.
Shake the remaining 2 tablespoons powdered sugar through a wire strainer over top.
Bake in the preheated 375° oven for 12 to 14 minutes or until top is golden brown.
Serve at once.
Pass cherry or strawberry preserves to spoon over top, if desired.
Chef
