Raspberry Soufflé Omelet

not tested.

a simple-to-make “soufflé” that bakes in minutes in an omelet pan

in French, this is called omelette soufflee

beating the egg whites is key to lovely, light texture

serves 4

Here’s How to Make It in 20 Minutes:

Before You Start:

Raspberry Soufflé Omelet

1/2 pint fresh raspberries

6 large eggs

1 tablespoon seedless raspberry jam, plus 1/2 cup for the sauce

3 tablespoons granulated sugar

1/4 teaspoon cream of tartar

2 teaspoons unsalted butter

Powdered sugar for serving

1. Preheat the oven to 400 degrees F. Rinse the 1/2 pint raspberries under cold running water and place them on paper towels to drain.
2. Meanwhile, separate the 6 eggs, taking care not to drop any yolk into the whites. In a bowl, whisk together the 6 egg yolks, 1 tablespoon raspberry jam, and 1 tablespoon granulated sugar until light.
3. In the bowl of an electric mixer or in a large bowl, whip the 6 egg whites with the 1/4 teaspoon cream of tartar to soft peaks, sprinkle on the remaining 2 tablespoons granulated sugar, and beat until stiff peaks form. The whites should be moist and shiny, not dry (see Tips).
4. Fold the whites, 2/3 of the raspberries, and the yolk mixture together until evenly combined. Fold gently or you will deflate the whites.
5. Heat a 9- or 10-inch sauté or omelet pan with a heatproof handle over medium heat, add the 2 teaspoons butter, and melt it, tilting the pan to cover the bottom completely. Pour the soufflé mixture into the pan and with a spatula spread it gently into an even layer. Cook until golden on the bottom, about 1 to 2 minutes. Transfer the pan to the oven and bake the omelet until lightly golden and firm to the touch, about 5 to 8 minutes.
6. Meanwhile, make the sauce: In a small saucepan, heat the 1/2 cup raspberry jam over low heat until melted. Add enough water to form a sauce consistency.
7. Remove the pan from the oven and cut the omelet soufflé into 4 wedges. Place 1 wedge on each of 4 serving plates and drizzle each with some of the raspberry sauce. Garnish the omelets with the remaining 1/3 raspberries and sprinkle powdered sugar over the tops. Serve immediately.

When what you want is an elegant hot dessert that is easy to make, an omelet soufflé is just the thing. Only a handful of ingredients are needed, along with an ovenproof skillet. Don’t expect the omelet to puff up like a soufflé, but do anticipate a light delicious texture from the number of egg whites.

When raspberries are out of season, make this omelet with sliced strawberries, pitted fresh cherries, or blueberries. Vary the seedless jam used for the sauce, as you like, although raspberry goes very nicely with all of the fruits just mentioned. You could also use apricot for delicious contrast.

To check to see when egg whites are beaten to stiff peaks, lift the beater or whisk straight out of the bowl and invert the beater. The whites on the end should hold their shape, with just a slight curve at the tip.

For added flavor, use framboise, raspberry eau-de-vie, to thin the raspberry sauce in place of the water.