Soufflé Omelet

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Omelets for dessert? Absolutely, when you give them an airy rise with whipped egg whites and sweeten them lightly with fruit preserves. The same method can be used for savory omelets, too, to make an entrée for a special brunch. Fill the latter with the likes of sautéed spinach or finely chopped creamed mushrooms (wild ones, if you have them).

This will make enough for 1 large or two small servings and, if you use a larger skillet, the recipe can be doubled.



1. Heat oven to 475 degrees. Separate egg yolks from whites. Beat egg yolks, cream and brandy in a medium bowl until smooth. Using a second, clean bowl, briskly whisk the egg whites until foamy and white throughout, 2-3 minutes.

2. Heat the butter in a small (7- to 8-inch), non-stick ovenproof skillet (use one with sloping sides) over a moderately high flame. Gently fold beaten egg whites into the egg yolk mixture, then pour the combo into the hot pan. Let the bottom of the omelet begin to set for about a minute, then place the pan in the oven and bake until omelet is barely set, 3-4 minutes. It will be puffed, pale golden on top and golden brown on the bottom.

3. Working quickly, remove pan from oven and spread preserves over middle of omelet. Use a rubber spatula to gently fold it in half, then slide it out onto a plate. Sprinkle with powdered sugar and serve immediately.

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