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Souffle Omelette With Apricots

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Ingredients
  Eggs 4 Small, separated
  Double cream 2 Tablespoon
  Caster sugar 1 Tablespoon
  Butter 1⁄2 Ounce (15 Grams)
  Apricot jam 3 Tablespoon, warmed
  Canned apricot halves 14 Ounce, drained (440 Grams)
  Icing sugar 2 Tablespoon
  Double cream 3 Tablespoon, whipped
Directions

1. Place egg yolks, cream and sugar in a mixing bowl and beat until combined.
2. Beat egg whites until stiff peaks form. Fold into egg yolk mixture.
3. Melt butter in a small frying pan. Spread half the egg mixture evenly over base of pan and cook over a low heat for 1-2 minutes, then place pan under a preheated grill and cook until set. Spread half the omelette with half the jam and top with half the apricots. Fold, cut in half and ease onto a serving plate. Dust with icing sugar and serve with cream. Repeat with remaining egg mixture to make second omelette.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Stir Fried
Dish: 
Omelette
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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