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Sweet Souffleed Omelet

I’m here all by myself…again. I went to the grocery store this morning; I must say, shopping for just me is quick and reasonably cheap. All I bought was fresh fruit and vegetables, some pork chops that were on sale, half and half and cheese. I supposed it would have been cheaper, except for all the fresh fruit and vegetables and the gourmet cheeses.

Brie and crudite, anyone?

I was at a loss for what to make myself for brunch this morning, and decided since it’s just me to go with something tasty but reasonably easy. I just tweaked my savory souffléed omelet and made it a little sweet with the addition of a touch of sugar to the eggs and a little bit of really good strawberry preserves. Rounded off with some pan-fried, lean Virginia ham, it was what Oldest Son calls “teh yummeh.”

Sweet Souffléed Omelet

1 serving

2 eggs, separated

1 teaspoon sugar, or to taste

1 tablespoon high-quality preserves

Preheat the oven to 375 F.

In a large glass mixing bowl, beat the egg whites with the sugar until stiff, but not dry. Without cleaning the beaters, beat the egg yolks in a small mixing bowl until thick and light. Fold the yolk mixture gently into the whites.

Melt the butter in a 10-inch, ovenproof skillet over medium heat until it begins to foam. Once the foam has subsided, but before the butter begins to brown, pour the egg mixture into the pan, spread evenly and smooth the top. Let it sit for a few seconds, then shake the pan back and forth to discourage sticking. Cover the pan with a lid whose underside has been buttered to prevent sticking. Reduce the heat and cook for 5 minutes.

Remove the cover and place the skillet in the oven and bake until the top is set, 3 to 5 minutes. While the omelet is baking, warm the preserves until they have thinned a little. When the omelet is done, spread the warmed preserves over half of the omelet, then fold gently in half. Slide onto a warm plate and serve immediately.


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