Souffled Omelette with Spiked Fruit

What do you usually have for breakfast on the weekends?  We usually have some form of eggs...  But Saturday morning, I woke up, and was inspired to find a NEW kind of egg dish to have for breakfast.  I'm sick of the tired old fried eggs, frittatas, and omelets.  So I opened up the trusty old all-encompassing cookbook, and found this: SOUFFLE OMELETTE.  "What is that?", I asked, as I had never heard of such a wonderful concept.  I like souffles.  I like omelettes.  Combine the 2 into one dish?  Why not!!!

So,it is just that... a really fluffy omelette made by whipping egg whites.  The cookbook recommended topping the omelette with some jam.  This sounded really strange to me... jam and eggs?  Blesch.  But I tried it anyway, and it was wonderful.  A lovely, healthy, carb-free breakfast treat!!!  (Great alternative to pancakes or french toast.)  So give it a try... 

4 large eggs, separated 
1 teaspoon Truvia
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter
1 tablespoon confectioners' sugar
4 tablespoons of your favorite jam or jelly (I used sugar-free raspberry jam) + 1 tablespoon of Brandy or Rum

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 sugar and vanilla until very light and fluffy.  When well blended, fold in the beaten egg whites. 

In a large ovenproof omelette pan over medium-high heat, add the butter and cook until melted and swirl all around to coat the pan.  Gently spoon the egg mixture into the omelette pan and cook for 1 1/2 minutes, covered.  Remove the cover, and place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.  I broiled for about 2 minutes afterwards to make sure the top was really golden like meringue.  

Combine the jelly and brandy in a small bowl.

Remove from the oven and carefully cut into slices. Dust with confectioners' sugar and serve with the spiked jelly.

1 comment:

  1. Love the idea of "spiking" the fruit. What a great way to elevate the dish. Thanks for sharing on Thursdays Treasures


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