Fruit Souffle Omelette Food

FRUIT SOUFFLE OMELETTE

Steps:

• Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
• Heat the 3 tablespoons of butter in a small saute pan over medium heat. Add the fruit and saute for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
• Preheat the oven to 375 degrees F.
• Using an electric mixer, beat the egg whites until stiff peaks form. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
• Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
• Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve. NOTE: If desired, you can garnish the plate with fresh fruit and mint.

FRUIT SOUFFLé OMELETTE

Steps:

• 1. Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
• 2. Heat the 3 tablespoons butter in a small sauté pan over medium heat. Add the fruit and sauté for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
• 3. Preheat the oven to 375°F.
• 4. Using an electric mixer, beat the egg whites until stiff peaks form.
• 5. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
• 6. Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
• 7. Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve.

SUMMER SOUFFLé OMELETTE

Steps:

• Heat grill to high. Crack the eggs, then separate the yolks from the whites into 2 bowls. Tip the Parmesan and most of the basil in with the yolks and season. Whisk the whites vigorously for about a min until light and fluffy, then, using the same whisk, beat the yolks with the Parmesan and basil. Finally, whisk the yolk mix into the whites.
• Heat the oil in a small frying pan and tip in the egg mix. Leave to cook for a min, then drop over the goat's cheese and tomatoes. Place the pan under the grill for 5 mins until puffed up, golden, and set with only the slightest wobble. Scatter over the remaining basil leaves, then serve the soufflé omelette straight from the pan with salad.

SOUFFLE OMELET (PUFFY OMELET)

Steps:

• Beat egg whites until frothy.
• Add water and salt; continue beating about a minute or until stiff peaks form.
• Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
• Fold yolks into whites.
• Heat butter in a 10 inch skillet with an oven proof handle.
• Pour in egg mixture, mounding it a little higher on the sides.
• Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
• Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
• Make a shallow cut off center of the omelet.
• Place your fillers on the larger half of the omelet.
• Fold the smaller half over the fillers.
• Slip omelet onto a warmed plate.

OMELETTE SOUFFLE

Steps:

• 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.

FRUIT SOUFFLE OMELETTE

Steps:

• Combine 1/2 teaspoon of sugar with the cinnamon. Place the fruit in a small bowl, and the cinnamon-sugar. Toss to combine.
• Heat 3 tablespoons butter in a small saute pan over medium heat. Add the fruit, and saute for about 5 minutes or until fruit begins to caramelize. Remove from the heat, and set aside.
• Preheat the over to 375. Using an electric mixer, beat the egg white until stiff peaks form. Using the electric mixer again, beat the egg yolks with the remaining sugar until very light, and fluffy. Fold in the vanilla, and lemon zest. When well blended, fold in the beaten egg whites.
• Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit(if sliced, fan it out) into the pan and pour the batter to cover the fruit. Cook for 1 and half minutes. Place in the preheated over and bake for about 10 minutes or until omelette is puffed and golden. Remove from the oven and carefully invert into a serving plate. Dust with confectioners' sugar, and serve.