Souffled Omelet with Fruit Preserves

Prep Time 5 min
Cook Time 5 Min
Servings 1
Difficulty Easy


  • 2 large eggs, separated, at room temperature
  • Salt and pepper
  • Butter Flavor No-Stick Cooking Spray
  • 2 to 3 tablespoons Smucker's® Low Sugar Reduced Sugar Red Raspberry Preserves or any Smucker's® Low Sugar Jelly or Preserves of your choice
  • Powdered sugar, optional


  • Step 1

    HEAT oven to 375°F.

  • Step 2

    BEAT room temperature egg whites in a small, deep, grease-free steel bowl (see note) with a balloon whisk or electric mixer until glossy well-defined peaks form. Beat egg yolks with a dash of salt and pepper in another small bowl. Gently combine the egg whites into the yolks with a spatula, drawing the mixture from the bottom over onto itself with a spatula several times.

  • Step 3

    SPRAY a 7 or 8-inch skillet with no-stick cooking spray; heat skillet over medium heat. Pour egg mixture into heated pan; spread mixture evenly. Cover pan; cook 2 to 3 minutes or until eggs begin to pull away from side of pan. Remove lid and place pan on middle oven rack; bake 3 minutes more or until egg appears cooked. Slide onto plate; spread preserves over one half of omelet. Fold omelet in half; sprinkle with powdered sugar, if desired. Serve warm.

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