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Apple And Gorgonzola Souffle Omelet

Type: Eggs
Serves: 2 people

Recipe Ingredients

2 oz 56gGranny Smith apples - peeled, cored, (large) and sliced into 1/4" slices
2 tablespoons 30mlUnsalted butter
6 tablespoons 90mlSugar - divided
1 tablespoon 15mlCalvados or other brandy - (to 2 tbspns)
4 tablespoons 60mlEgg yolks (large)
4 tablespoons 60mlEgg whites (large)
1   Salt
2 tablespoons 30mlButter
1/4 cup 36g / 1.3ozGorgonzola cheese - crumbled

Recipe Instructions

In a large heavy skillet saute the apples in the butter over moderately-high heat, stirring ocasionally, for 5 minutes, or until they are softened. Sprinkle them with sugar and cook them for an additional 5 to 10 minutes. Stir in Calvados and keep warm.  Preheat oven to 350 degrees.

In a bowl whisk together 4 large egg yolks and 3 tablespoons sugar until thick and light. In a separate bowl, whip 4 large egg whites with a pinch of salt until stiff. Fold the yolk mixture into the egg whites until just combined.

Melt butter in a 10-inch oven proof skillet over medium heat. Pour the egg mixture into the pan after the butter foam has subsided. Spread evenly and smooth the top of souffle. Cook for 1 minute and then shake pan slightly to prevent sticking.

Cover pan with a greased lid, reduce heat and cook for about 4 minutes. Remove the cover and place skillet in oven until the top is set, about 3 to 5 minutes. Remove from oven. Place apple filling on half of souffle. Sprinkle gorgonzola over apples. Fold in half.

"COOKING LIVE with Sara Moulton - (Show # CL-9263) - from the TV FOOD - NETWORK"


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