Orange souffle omelet

Yield: 2 servings

Measure Ingredient
2 \N 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
\N \N Sliced oranges, raspberries, strawberries, or grapes

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

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