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Dessert Omelette's picture
  Eggs 4 , separated
  Confectioner’s sugar 1⁄4 Cup (4 tbs)
  Vanilla 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Butter/Margarine 1 Teaspoon

1. Beat the egg yolks with half the sugar until lemon-colored. Stir in the vanilla and salt.
2. Whip the egg whites with the rest of the sugar. Combine the 2 mixtures.
3. Melt the butter or margarine in an omelet pan and pour the egg mixture in. Cover and cook over low heat 6 to 8 minutes, or until the bottom is crusted.
4. Remove the cover, fold the omelet over, or sprinkle it with confectioners' sugar, or place several spoonfuls of preserves on half the omelet before folding over. Rum Dessert Omelet: Omit the vanilla; flavor the omelet with 1 tablespoon rum. Baked Dessert Omelet: Follow the recipe for Dessert or Rum Omelet given above. Cook the omelet uncovered, over low heat on top of the range until puffed. Then set the pan in a Moderate oven, 350° F., and finish by baking 10 minutes. This omelet need not be folded.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 448 Calories from Fat 215

% Daily Value*

Total Fat 24 g36.8%

Saturated Fat 8.8 g43.8%

Trans Fat 0 g

Cholesterol 856.7 mg285.6%

Sodium 523 mg21.8%

Total Carbohydrates 32 g10.5%

Dietary Fiber 0 g

Sugars 30.6 g

Protein 25 g50.4%

Vitamin A 22% Vitamin C

Calcium 10.8% Iron 20.4%

*Based on a 2000 Calorie diet


Dessert Omelette Recipe