Best Fruit Souffle Omelette Recipes

Fruit Souffle Omelette image

Provided by Food Network

Categories dessert

Time 25m

Yield Serves 2

Number Of Ingredients 9

6 tablespoons plus 1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1 to 2 apples, pears, peaches, etc., peeled, cored (or pitted), and thinly sliced, or 1 cup berries
3 tablespoons unsalted butter
4 large eggs, separated
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly grated lemon zest
2 teaspoons melted butter
1 tablespoon confectioners' sugar

Steps:

Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
Heat the 3 tablespoons of butter in a small saute pan over medium heat. Add the fruit and saute for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
Preheat the oven to 375 degrees F.
Using an electric mixer, beat the egg whites until stiff peaks form. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve. NOTE: If desired, you can garnish the plate with fresh fruit and mint.

Fruit Soufflé Omelette image

Provided by Don Pintabona

Yield Serves 2

Number Of Ingredients 9

6 tablespoons plus 1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1 to 2 apples, pears, peaches, etc. peeled, cored (or pitted), and thinly sliced, or 1 cup berries
3 tablespoons unsalted butter
4 large eggs, separated
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly grated lemon zest
2 teaspoons melted butter
1 tablespoon confectioners' sugar

Steps:

1. Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
2. Heat the 3 tablespoons butter in a small sauté pan over medium heat. Add the fruit and sauté for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
3. Preheat the oven to 375°F.
4. Using an electric mixer, beat the egg whites until stiff peaks form.
5. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
6. Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
7. Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve.

Fruit Souffle Omelette image

Provided by Jenny Leachman

Number Of Ingredients 8

6 Tbsp plus 1/2 teaspoon sugar
1/2 tsp ground cinnamon
2 pears, peaches etc. peeled, cored(or pitted) and thinly sliced or 1 cup berries
3 Tbsp unsalted butter
4 large eggs, seperated
1/2 tsp pure vanilla extract
1/2 tsp freshly grated lemon zest
2 tsp melted butter

Steps:

1. Combine 1/2 teaspoon of sugar with the cinnamon. Place the fruit in a small bowl, and the cinnamon-sugar. Toss to combine.
2. Heat 3 tablespoons butter in a small saute pan over medium heat. Add the fruit, and saute for about 5 minutes or until fruit begins to caramelize. Remove from the heat, and set aside.
3. Preheat the over to 375. Using an electric mixer, beat the egg white until stiff peaks form. Using the electric mixer again, beat the egg yolks with the remaining sugar until very light, and fluffy. Fold in the vanilla, and lemon zest. When well blended, fold in the beaten egg whites.
4. Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit(if sliced, fan it out) into the pan and pour the batter to cover the fruit. Cook for 1 and half minutes. Place in the preheated over and bake for about 10 minutes or until omelette is puffed and golden. Remove from the oven and carefully invert into a serving plate. Dust with confectioners' sugar, and serve.