Fluffy Figgy Omelet
This is one of those rare recipes that is both a soufdle and an omelet. But what separates this from all others is that it will not deflate or fall when working with or eating. The taste of the figs that have been "stewed" in orange juice is perfect here because some of the concentrated, natural sweetness of the figs (that is sometimes a little overwhelming to people) is replaced by the great flavor of citrus.
For 3 people
- 6 -8 small dried Mission figs
- 1 cup orange juice
- 4 eggs, room temperature and separated
- 1/4 cup sugar
- 2 tablespoons butter or margarine
- 1/2 cup apricot, peach preserves or orange marmalade
Fluffy Figgy Omelet Directions
- Snip the hard stem off each fig and place them in a small saucepan with orange juice. Boil over medium high for 5 minutes. Remove from heat, transfer figs and juice into a bowl, cover and refrigerate at least 4 hours, or overnight.
- In a large bowl, beat egg yolks with sugar using an electric mixer until pale in color and thickened slightly, about 3 minutes on high: set aside. In another large, clean, dry bowl, beat egg whites until stiff peaks form; set aside.
- Melt butter a large 9 or 10-inch oven-safe skillet over medium high heat.
- Meanwhile, very gently fold the egg whites into yolk mixture until well blended. Lift from the bottom up to the top, making sure you ONLY fold until just combined and the egg whites are no longer visible.
- Pour egg mixture into pan, spreading out on top with a spatula until smooth. Reduce heat to low and cook 4-5 minutes, or until the underside is browned. Meanwhile, preheat oven to 350-degrees F.
- Immediately transfer omelet and pan into heated oven and bake 5 minutes, or until it is well browned on top. Remove from oven, and lift out onto plate.
- Slather the preserves over the top along with the plumpled up figs and serve as is, or classically by folding it in half and top with orange infused figs.
- Enough for 2-3 people