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Monday, October 13, 2008

Souffle omelette

Lazy Sunday breakfast

So I've been lying low for a couple of weeks. I haven't been in the headspace for blogging for some reason. But I've still been cooking - pictured is a lazy Sunday breakfast we had recently.

Part of the reason for the blog quietness is that my parents are here for a visit! They arrived last week, and I was very busy trying to get the house clean and in order before they arrived. I wasn't entirely successful (I never am) but in the 5 days since they have been here they have done 4 loads of laundry, cooked us dinner most nights, bought groceries and taken us out for meals.

Why on earth did I ever leave home???

Souffle omelette

One weekend before my parents arrived (ie when I had ownership over my kitchen) I made us a soufflé omelette for breakfast. Along with jam, I put slices of mango in the middle (my first mango this side of the year!). When I reviewed the photos, I realised that the mango looked a bit like teeth!

The souffle omelette puffed up a lot in the oven, and even after it had been out for a while, I was pleased to see that it didn't completely deflate. It was nice and fluffy, not too sweet, but it was quite "eggy" (surprise surprise). We enjoyed it and it was easy to make - perfect for a lazy weekend breakfast!

Souffle omelette

Souffle Omelette

Adapted from Australian Table - September 2006

Serves 2

2 eggs, separated
1 tablespoon sugar
1 tablespoon cream
2 teaspoons plain flour
grated rind of 1/2 lemon
15g unsalted butter
2 tablespoons jam
Diced fruit (if desired)
icing sugar, to serve

Preheat oven to 190°C. Combine egg yolks, sugar, cream, flour and lemon rind in a bowl. Set aside.

Using an electric beater, beat egg whites until soft peaks form. Gently fold yolk mixture and egg whites together using a large metal spoon.

Melt butter in a large ovenproof frying pan on low heat. Pour in egg mixture and place the frying pan in the oven. Bake omelette for 6 minutes, until risen and golden. Slide onto a heated serving plate and spread with jam. Place fruit on half of omelette (if desired) and fold omelette over. Dust with icing sugar, and cut crossways into thick slices. Serve immediately.

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