Omelet Soufflé
6 eggs
Grated orange or lemon rind
6 T. confectioners sugar
piece of butter size of an egg (4 tablespoons)
Separate yolks from whites. Add the sugar and grated orange/lemon rind to the yolks and blend till the mixture turns white. Beat whites till they form stiff peaks and fold this into the yolk mixture. Melt butter in a pan, pour in the omelet mixture, stir till butter is absorbed by the eggs. Lightly butter an ovenproof dish, pour in the omelet mixture, sprinkle top with a bit of powdered sugar and bake in very hot oven till it just starts to turn light brown.
Submitted by Cathey Carney, from a upcoming Old Huntsville Cookbook
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