Apple Soufflé Omelet Recipe
1 tbsp butter
Sifted icing (confectioners’) sugar, for dredging
4 eggs, separated
2 tbsp single (light) cream
1 tbsp caster (superfine) sugar
For the filling:
1 eating apple, peeled, cored and sliced
2 tbsp butter
2 tbsp soft light brown sugar
3 tbsp single (light) cream
To make the filling, sauté the apple slices in the butter and sugar until just tender Stir in the cream and keep warm, while making the omelet.
Place the egg yolks in a bowl with the cream and sugar and beat well. Whisk the egg whites until stiff peaks form, then fold into the yolk mixture.
Melt the butter in a large heavy frying pan, then pour in the soufflé mixture and spread evenly. Cook for I minute until golden underneath, then place under a hot grill (broiler) to brown the top.
Slide the omelet on to a plate, spoon the apple mixture on to one side, then fold over Dredge the icing sugar over thickly, then quickly mark in a criss-cross pattern with a hot metal skewer. Serve immediately.