Saturday, October 9, 2010
Lemon souffle omelet with huckleberry jam
Separate four eggs. Beat the whites, with a little cream of tartar, to stiff peaks. Into the yolks, whisk a little lemon juice and a little lemon extract, and then fold in the whites.
Preheat the broiler. Melt some butter over medium-low heat in a cast iron pan, and pour in the egg mixture. Cook on the stove-top until the bottoms just start to set, and then move the souffle into the oven under the broiler. Bake until the top is browned and the omelet has started to separate from the sides of the pan.
After separating the souffle omelet onto two plates, top each with some homemade huckleberry preserves. Serve with cappuccino.