Marmalade and Cointreau Soufflé Omelette

We all know omelettes are just the ticket for a quick dinner, and Gizzi has cleverly used this concept to make a seriously indulgent pud in just six minutes. Inspired!

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Recipe by Gizzie Erskine
Serves 2
Ready in Under 15 Mins

Ingredients

  • 3 large free-range British Lion eggs, separated
  • 1 tbsp caster sugar
  • 2 tbsp of really good marmalade
  • 2 tbsp Cointreau
  • 1 orange, zested
  • 25g unsalted butter
  • 1 tbsp icing sugar, sifted

    • For the Cointreau cream

  • 4 tbsp crème fraîche
  • 1 tbsp icing sugar
  • 1 tsp Cointreau

Nutritional Information:

Calories: 500
Fat: 29.5g

How To Cook

  1. Preheat the grill to medium. Whisk the egg whites with the caster sugar, until light and fluffy, then fold in the egg yolks, marmalade, Cointreau and orange zest.
  2. Heat the butter in a heavy-based frying pan. Add the egg and fry until golden brown. Transfer the omelette in its pan to the grill and cook briefly until the top is golden. Fold the omelette in half and dust with icing sugar.
  3. Whisk together the ingredients for the Cointreau cream and serve with the omelette.
    4. www.eggrecipes.co.uk
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Marmalade and Cointreau Soufflé Omelette
  • Recipe by Gizzie Erskine
  • Serves 2
  • Ready in Under 15 Mins
    Ingredients
  • 3 large free-range British Lion eggs, separated
  • 1 tbsp caster sugar
  • 2 tbsp of really good marmalade
  • 2 tbsp Cointreau
  • 1 orange, zested
  • 25g unsalted butter
  • 1 tbsp icing sugar, sifted
  • [hd]For the Cointreau cream[/hd]
  • 4 tbsp crème fraîche
  • 1 tbsp icing sugar
  • 1 tsp Cointreau
    How to Cook
  1. Preheat the grill to medium. Whisk the egg whites with the caster sugar, until light and fluffy, then fold in the egg yolks, marmalade, Cointreau and orange zest.
  2. Heat the butter in a heavy-based frying pan. Add the egg and fry until golden brown. Transfer the omelette in its pan to the grill and cook briefly until the top is golden. Fold the omelette in half and dust with icing sugar.
  3. Whisk together the ingredients for the Cointreau cream and serve with the omelette.
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