Orange souffle omelet
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs, separated/room temp | |
| ⅛ | teaspoon | Salt |
| 1 | pinch | Cream of tartar |
| ¼ | cup | Sugar |
| 2 | tablespoons | Frozen orange juice concentrate, thawed |
| 1 | tablespoon | Orange-flavored brandy |
| 1½ | teaspoon | Flour |
| 1 | teaspoon | Grated orange peel |
| 2 | tablespoons | Confectioner's sugar |
| Sliced oranges, raspberries, strawberries, or grapes | ||
Directions
Preheat oven to 400~. Butter an 8-inch overproof skillet or crepe pan.
Beat egg whites with salt and cream of tartar until soft peaks form.
Add ¼ cup sugar, 1 tablespoon at a time, and beat until stiff but not dry.
Beat yolks in another bowl until thick and pale yellow. Mix in orange juice, brandy, flour and peel. Gently fold in whites. Spoon mixture into prepared skillet. Sift confectioners' sugar over top. Bake until golden brown, 10 to 12 minutes. Garnish with oranges or other fruit.
Serves 2.
Typed for you by Marjorie Scofield 5/7/95 Recipe By : Home Cooking Magazine, April 95 From: Marjorie Scofield Date: 05-11-95 (160) Fido: Recipes