Souffled Omelet with Fruit Preserves

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

Ingredients

  • 2 large eggs, separated, at room temperature
  • Salt and pepper
  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 2 to 3 tbsps. Smucker's® Low Sugar Reduced Sugar Red Raspberry Preserves
  • Powdered sugar, optional

Directions

  • 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.

  • Step 4

    Clean egg white bowl with a mixture of 1 tablespoon vinegar and ¼ teaspoon salt to remove oily residue. Do not use a plastic bowl.

Serving size
(1)

  • Calories 220
  • Calories from Fat90g
  • Total Fat 10g
  • Saturated Fat 3g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 425mg
  • Sodium 720mg
  • Potassium 0mg
  • Total Carbohydrates 19g
  • Dietary Fiber 0g
  • Sugars 16g
  • Protein 13g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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