Souffléed Strawberry-Jam Omelet
This morning I was flipping through my Food and Wine cookbook, looking for a breakfast recipe that was new, easy, and preferably something I didn’t have to go to the store to get ingredients for. The word “soufflé” has always terrified me. It’s silly but I think, “complicated, French, fancy” when I hear it! Since I enjoy a challenge, I thought I would give this recipe a shot and I was pleasantly surprised! It was simple, only took 4 ingredients, and the egg and strawberry combination was delicious!
Recipe adapted from chef Marcia Kiesel
1/3 cup fine granulated sugar plus more for dusting
4 large egg whites
3 large egg yolks
¼ cup strawberry jam
Powdered sugar for dusting
Preheat oven to 425 degrees F and place rack in the upper third of the oven. Butter a large rimmed baking sheet and dust it with fine granulated sugar.
*Side note: If you’re wondering how to separate the egg yolk and white it’s really easy! Crack the egg in half, keeping the yolk in one half of the egg. Let the whites drain into your mixing bowl, then shuffle the yolk back and forth between the halves until all of the egg white is out. Use the edge of the egg to “cut” the egg white if you have any difficulty.
In a large bowl, beat the egg whites with an electric mixer until soft peaks form.
Slowly beat in fine sugar until the whites form glossy peaks.
In a small bowl, whisk together egg yolks.
With a rubber spatula, gently fold the yolks into the egg white and sugar mixture.
With a spoon or rubber spatula, form half of the egg mixture into four 5×3” ovals on the baking sheet. Using the back of a spoon, make a 2 inch long indent in the center of each oval. Fill each indent with a heaping spoonful of strawberry jam. Cover with the remaining egg mixture.
Bake soufflés for 7-10 minutes or until puffed, golden brown, and still slightly jiggly in the center. With a metal spatula, gently lift the omelets off the baking sheet and onto plates. Dust with powdered sugar and serve.