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Orange Souffle - Omelet with Strawberries

From BEWITCHED & BEDAZZLED B&B @ REHOBOTH

Cooking Time:

15 minutes

Yield:

6

Assemble the sauce ingredient up to an hour ahead, separate the eggs, and prepare the berries. Beat the eggs just before baking. Have your guests seated when you bring this dish to the table.

Ingredients

  • 9 Large Eggs; separated
  • 9 tbs. Sugar
  • 9 Egg Yolks
  • 1/4 cup Orange Juice
  • 3 tbs. All-Purpose Flour
  • 6 tbs. Butter
  • 1/2 cup Orange Juice
  • 2 tbs. Sugar
  • 2 tbs. Butter
  • 4 cups Sliced Strawberries

Directions

In a large bowl, beat the egg whites until foamy, add 9 tablespoons of sugar and beat until the whites hold stiff peaks. Do not over beat the eggs. In a separate bowl, beat together the egg yolks, 1/4 cup of orange juice and flour until well mixed. Gently fold into the egg whites. In a 10 to 12-inch oval baking dish melt 6 tablespoons of butter. Add 1/2 cup of orange juice and 2 tablespoons of sugar, remove from heat when bubbly. Gently slide large spoonfuls of egg mixture into the hot sauce. Bake in a 350-degree oven for 13 to 15 minutes, until the center jiggles only slightly. In a 10 to 12-inch frying pan, melt 2 tablespoons of butter. Stir in 2 tablespoons of sugar and 1/2 cup orange juice. When bubbling stir in the sliced strawberries. Just warm, do not cook. Serves 6.

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