Name: Fresh peach soufflé omelette
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 4.00 eggs extra-large, whites only; 30.00 g sugar; 4.00 eggs extra-large, yolks only; 15.00 ml water; 30.00 ml butter; 2.00 peaches ripe, stoned and sliced; 10.00 ml lemon juice; 60.00 ml cream thick, chilled

Recipe Disclaimer

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Ingredients (8)

4.00	eggs — extra-large, whites only
30.00 g	sugar
4.00	eggs — extra-large, yolks only
15.00 ml	water
30.00 ml	butter

FILLING

2.00	peaches — ripe, stoned and sliced
10.00 ml	lemon juice
60.00 ml	cream — thick, chilled

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Method:

Whisk egg whites with sugar until soft peaks form.
Whisk egg yolks with water. Heat half the butter in a frying pan. Meanwhile, fold egg whites and egg yolks together lightly but thoroughly with a spatula or slotted spoon.
Spoon half the mixture into hot butter and cook for a few minutes, until golden brown underneath.
Meanwhile, toss peaches lightly in lemon juice and place half into centre of omelette. Carefully fold omelette over peaches and cook for a second or two.
Serve immediately on a heated plate, with spoonfuls of cream, whipped with 5 ml (1 tsp) sugar.
Heat remaining butter in pan, add remaining egg mixture and complete second omelette.