Omelette Souffle

1. Beat egg yolks with sugar, salt, and lemon rind.

2. Beat egg whites until stiff. Fold into yolk mixture.

3. Heat butter in a 9" skillet.

4. When begins to bubble, add egg mixture.

5. Cook slowly til bottom is golden brown.

6. Cover pan til top is completely cooked, or serve with top SLIGHTLY runny, as with a regular French omelette.

7. You may also turn it browned on both sides.

8. Spread with fruit sauce or preserves.

9. Fold in half and serve.

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Nutrient	Quantity
Total fats	25.4848 g
Protein	27.8929 g
Carbohydrates	35.2897 g
Energy	484.5048 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1255 g
Water	155.5514 g
Aspartic acid	2.9124 g
Calcium, Ca	164.4203 mg
Lutein + zeaxanthin	744.4058 g
Fiber, total dietary	1.5187 g
Fatty acids, total saturated 22:0	0.0258 g
Carotene, beta	59.9725 g
Niacin	1.0481 mg
Vitamin A, RAE	259.5742 g
Arginine	1.9989 g
Riboflavin	1.0159 mg
Tocopherol, beta	0.034 mg
Fatty acids, total polyunsaturated 15:0	0.0088 g
Fatty acids, total saturated 20:1	0.0686 g
Glutamic acid	3.9814 g
Sodium, Na	263.7763 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6458 g
Total lipid (fat)	25.4848 g
Manganese, Mn	0.2845 mg
Fructose	0.14 g
Proline	1.1355 g
Fatty acids, total saturated 16:0	5.3101 g
Fatty acids, total saturated 8:0	0.0061 g
Sucrose	27.5164 g
Choline, total	559.4132 mg
Sugars, total	28.8048 g
Serine	2.1007 g
Fatty acids, total saturated 10:0	0.0061 g
Fatty acids, total saturated 18:0	1.9466 g
Fatty acids, total saturated 20:4 undifferentiated	0.2978 g
Vitamin B-6	0.2704 mg
Selenium, Se	64.4977 g
Ash	2.8045 g
Vitamin D	148.24 IU
Fatty acids, total saturated 18:1 undifferentiated	9.9617 g
Pantothenic acid	2.3965 mg
Phenylalanine	1.5102 g
Copper, Cu	0.3296 mg
Betaine	1.008 mg
Thiamin	0.3192 mg
Retinol	252.28 g
Methionine	0.8719 g
Iron, Fe	2.4671 mg
Carbohydrate, by difference	35.2897 g
Phosphorus, P	398.7827 mg
Folate, total	119.7458 g
Dihydrophylloquinone	0.068 g
Tocopherol, gamma	0.9044 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0075 g
Fatty acids, total saturated 22:1 undifferentiated	0.0061 g
Alanine	1.6374 g
Cholesterol	737.8 mg
Valine	1.8624 g
Fatty acids, total saturated 18:2 undifferentiated	5.5067 g
Glycine	1.06 g
Carotene, alpha	25.8842 g
Glucose (dextrose)	0.5712 g
Fatty acids, total saturated 14:0	0.0887 g
Zinc, Zn	2.3105 mg
Isoleucine	1.5763 g
Maltose	0.14 g
Tocopherol, delta	0.0408 mg
Fatty acids, total saturated 12:0	0.0061 g
Fatty acids, total polyunsaturated	6.0185 g
Fatty acids, total saturated 14:1	0.0163 g
Leucine	2.497 g
Tocotrienol, alpha	0.0204 mg
Vitamin A, IU	991.5817 IU
Folate, DFE	119.7458 g
Tryptophan	0.3439 g
Vitamin C, total ascorbic acid	2.3408 mg
Galactose	0.14 g
Fatty acids, total saturated 20:0	0.0218 g
Lactose	0.14 g
Tyrosine	1.1761 g
Vitamin B-12	1.4448 g
Vitamin K (phylloquinone)	0.476 g
Fatty acids, total saturated	7.5047 g
Histidine	0.7443 g
Fatty acids, total monounsaturated	10.7013 g
Threonine	1.1707 g
Folate, food	119.7458 g
Fatty acids, total polyunsaturated 17:0	0.0347 g
Vitamin D (D2 + D3)	3.672 g
Fatty acids, total polyunsaturated 24:0	0.0061 g
Cryptoxanthin, beta	23.3233 g
Vitamin D3 (cholecalciferol)	3.672 g
Vitamin E (alpha-tocopherol)	1.761 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0775 g
Magnesium, Mg	33.2253 mg
Lysine	1.9772 g
Potassium, K	365.479 mg
Cystine	0.6123 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
Lemon	1	1.2808	0.4116	0.0132
Salt	0	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Egg white	4	68.64	0.9636	0.2244
Egg yolk	4	218.96	2.4412	18.0472
fruit sauce apricot	0	0	0	0