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Quick and Easy Souffle Omelet CARLA HALL

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Quick and easy is right!

ingredients
QUICK AND EASY SOUFFLE OMELET
1 tablespoon unsalted butter (for greasing)
3 large egg whites
1/4 cup water
1/2 teaspoon lemon juice
4 large egg yolks
1/2 teaspoon Kosher salt
1/4 teaspoon cayenne
2 tablespoons mayonnaise
1 (10-ounce) package frozen spinach (thawed, squeezed of excess moisture, finely chopped)
1/4 cup goat cheese(crumbled,to garnish)

directions
Preheat the oven to 475ºF. Grease a 9-inch glass pie plate with butter and set aside.
For the Souffle Omelet: In a large bowl, add egg whites, water and lemon juice. Using a whisk, beat egg white mixture until stiff peaks form, about 4-5 minutes. Set aside.
In a medium bowl, add egg yolks, salt, cayenne, and mayonnaise. Using a whisk, beat until thick and pale yellow in color, about 2-3 minutes. Gently, but thoroughly, fold egg white mixture into the egg yolk mixture. Fold in the chopped spinach. Spread evenly into the bottom of the greased pie plate and place in the oven. Cook until omelet is set and puffy, about 12-15 minutes. Remove from the oven and top immediately with goat cheese. Scoop and serve immediately.
Tip: Get creative! Top souffle omelet with your favorite assortment of toppings!

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