Soufflé Omelet With Apricot Sauce Recipes

SOUFFLé OMELET

Steps:

• Preheat oven to 375 degrees. Whip egg whites, add cream of tartar and salt and continue whipping to soft peaks. Whisk yolks and pepper to taste in a separate bowl. Fold yolks into whites until just incorporated.
• Melt butter in a small nonstick skillet over low heat. Pour in eggs and immediately place the skillet in the oven. Bake until eggs are puffed and browned on top but not dry, about 10 to 12 minutes.
• Loosen the edges of the omelet with a spatula and slide it onto a plate. Spoon goat cheese down the middle and gently fold in half. Fold again and serve immediately.

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.