This recipe is so easy, yet so impressive! Better yet, while it looks like a tricky time-consuming soufflé, it’s as fast and simple to make as a standard puffy omelet (not the mention a BIG portion has just 215 calories).
Here are the secrets for turning an everyday omelet into something special: 1) Adding a touch of sugar to the egg whites not only adds sweetness, it also makes the egg whites more stable. 2) The addition of milk and flour to the yolks help create and maintain a souffle-height “puff.” 3) A touch of lemon zest, a dusting of powdered sugar, and a drizzle of jam finish off the omelet in sensational soufflé style.
MAKES 2 SERVINGS
3 large eggs, separated and room temperature*
1 tablespoon granulated sugar
1/3 cup low-fat milk
2 tablespoons all-purpose flour
1 teaspoon lemon zest
1 teaspoon butter
2 teaspoons powdered sugar
2 tablespoons low-sugar strawberry jam
1.Preheat the oven to 375°F. In a medium bowl, with an electric mixer, beat the egg whites on high until foamy. Add the granulated sugar and continue to beat until soft peaks form. Set aside.
2. In a separate bowl, place the egg yolks, milk, flour, and lemon zest and beat on medium speed until smooth (you can use the same beaters as the egg whites without washing them). With a rubber spatula, mix 1/3 of egg whites into the yolk mixture. Then gently fold in remaining whites. Melt butter in a 9 (or 8)-inch nonstick ovenproof skillet over medium heat. Pour the egg mixture into the pan and cook for 1 minute, or until the edges and bottom are lightly browned.
3. Transfer to oven and bake for 10 to 12 minutes, or until puffed and golden. While soufflé is baking, in a small microwave-safe bowl, heat jam with 1 tablespoon water on high for 20 seconds and stir. Remove souffle from oven, dust with powdered sugar and drizzle with jam.
*Marlene Says: For the fluffiest soufflé 1) Bring the whites to room temperature after separating the eggs or run warm water over cold eggs to warm the whites before separating them. 2) Be sure there is no trace of egg yolk in the whites before beating them. 3) When testing for “soft peaks” stage egg whites, the egg whites should hold a peak when the beaters are lifted but then quickly and softly curl down.
Nutrition Information Per Serving: Calories 215 | Carbohydrate 19g (Sugars 14g) | Total Fat 9g (Sat Fat 3.5g) | Protein 12g | Fiber 0g | Cholesterol 285mg | Sodium 135mg | Food Exchanges: 1 ½ Lean Meat, 1 Carbohydrate, 1 Fat | Carbohydrate Choices: 1 | Weight Watcher Smart Point Comparison: Green 8, Blue 6, Purple 6 (Subtract one point with sugar-free jam. Top with loads of fresh berries for 0 more points!)
