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Sweet Soufflé Omelet

This delicious sweet omelet tastes great with any type of jelly or jam but served with grape jelly it’s especially good.

2 eggs
½ oz sugar
2 tablespoons (¼ stick or 1oz) butter
2 tablespoons of jelly or jam
Few drops of vanilla extract
A pinch of salt

First separate the whites of the eggs from the yolks. To do this you will need two bowls, then take an egg and crack the shell around about its middle on the edge of the first bowl.

Now with one hand on each end of the eggshell break open the egg and then, letting the white of the egg slip into the second bowl, pass the egg yolk from one half of the eggshell to the other. Continue passing the egg yolk back and forth until hopefully only the yolk is left, pop this into the first bowl. Repeat this process with the second egg.

To the yolks add the vanilla extract and the sugar and mix. To the egg whites add the salt and whisk until they’re stiff.

Next put the jelly or Jam in a saucepan and very gently warm through. Then put the empty skillet on the heat to warm - so that when the butter is added it will begin to melt. Now, using a metal spoon, fold the whipped whites into the egg yolks.

After this, put the butter into the skillet and tilt the pan so that the butter melts and coats the sides and base of the pan. When the butter has melted pour in the egg mixture.

Whilst cooking don’t stir the omelet but with a palette knife loosen it from the side of the pan and cut through it a few times. Cook until the underside of the omelet is a pale gold color. Meanwhile heat the broiler (grill), and then put the pan under the hot broiler and cook the top of the omelet until it too is pale gold, and just set.

Now turn the omelet onto a warm plate and put the warmed jelly or jam onto one half of the soufflé omelet, carefully fold the other half of the omelet over the first and sprinkle with sugar if liked. Serve immediately. Delicious.

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