Sweet Soufflé Omelet

Ingredients

• 4 whole Large eggs, separated
• 2 tbsp Powdered sugar (for mixture)
• 1 tbsp Powdered sugar (for dusting)
• 1 tbsp Unsalted butter
• 1 tsp Vanilla extract OR Orange-flower water (Alternatively, use lemon zest (see instructions))
• 1 tsp Lemon zest (optional, if using lemon flavor) (Original recipe calls for rubbing sugar lumps on lemon skin)

Instructions

1. 1Preheat your oven to 375°F (190°C). Ensure the rack is in the middle position.
2. 2If using lemon flavor: Mix the lemon zest thoroughly with the 2 tablespoons of powdered sugar. If using vanilla or orange-flower water, have it ready to add to the yolks.
3. 3Separate the egg yolks from the whites into two large bowls. Add the powdered sugar (infused with lemon if using) and your chosen liquid flavoring (vanilla or orange-flower water) to the yolks. Beat the yolks until they are pale and slightly thickened.
4. 4In a clean, dry bowl, beat the egg whites until they form stiff peaks. They should hold their shape firmly when the whisk is lifted.
5. 5Gently fold the beaten egg whites into the yolk mixture. Use a spatula to cut through the middle and fold over, being careful not to deflate the air bubbles, until just combined.
6. 6Melt the butter in an ovenproof skillet or omelet pan over medium heat. Pour the fluffy egg mixture into the pan and smooth the top gently. Cook for about 2 minutes until the bottom is set and golden.
7. 7Transfer the skillet to the preheated oven. Bake for 10-12 minutes until the omelet has risen and the top is golden brown.
8. 8Remove from the oven carefully. Immediately shake the remaining tablespoon of powdered sugar over the top and serve while hot and puffy.