Pennywise Platter Thursday is tomorrow! Get those frugal and nourishing tips and recipes ready!
Springy, soft, slightly sweet eggs are whipped into fluff and cooked-starting on the stovetop and then finished in the oven. Spread a little sweet jam on top, like the raw berry jam recipe which is what we used, and you have a sweet breakfast, dinner or lunch. I love the sweet version, but I bet that savory versions would be delicious too (already have some ideas for it!). It also just happens to be gluten, grain and dairy free! I love how quickly this is to whip up too.
The other amazing aspect of this recipe is how cheap it is! Even using the best of the best ingredients, this is not very expensive to make at all, especially when you consider that you don’t have to serve as many eggs per person. I adapted this recipe from Joy of Cooking and in it, she says this about soufflèed omelets ” With the added volume of the beaten whites, you get more servings from fewer eggs and 1 egg per person satisfies most appetites.”. It certainly does seem like you are eating more than one egg!
- Eggs-Our cost-.64 cents, average cost. 1.32
Sugar-Asian store bought coconut sugar-.10-.20 cents
Jam- .50 cents (estimated)
Coconut Oil-. 40 cents
Total cost: Our cost-1.74, Average Cost: 2.42
With this as the price tag, I think it will find it’s way to our menu often! We have been eating it for dinner (it’s almost like having dessert for dinner!), and it’s nice to have some veggies sides (like salad), and toast or muffins to serve with it.
Sweet Soufflèed Omelet Serves 4
You will need something to beat the eggs with (a stand mixer or hand mixer) and an ovenproof 10-12 inch skillet (I used a cast iron skillet with great results) with a lid that can over the whole skillet (I used the one from my large soup pot). This recipe is really quite simple, the only thing that takes a little skill is knowing how hot and long to cook it, which of course, varies a bit according to stovetop (after you’ve made a few, you will be a pro at it!). Joy of cooking says a “properly executed soufflèed omelet has a lovely brown, firm, dry exterior enveloping a soft, creamy, airy center”
3 tablespoons maple sugar, rapadura or coconut/palm sugar
pinch of salt
1 tablespoon coconut oil
Jam for serving (lemon juice to thin down if needed)
Preheat the oven to 375 degrees
1-Separate the egg whites and egg yolks. Make sure to place the egg whites in a non-plastic very clean bowl and also make sure that no egg yolk gets into it.
2-In the bowl with the egg yolks, whisk in the sugar. Add a pinch of salt to the egg whites and beat until they are stiff, but not dry (you will know they are stiff when they hold their “peak” when you lift the beaters out of the mixture).
3-Prepare the pan by placing on the stovetop over medium heat and placing the coconut oil in the pan. Allow the coconut oil to melt and heat until it hot (not smoking or too hot, just hot enough to set the souflè without browning it right away).
4-While the pan is heating up, gently fold in the egg yolk mixture into the egg white mixture. When the pan is hot, add the egg mixture, spreading it evenly in the pan. Give the pan a few shakes to discourage sticking, and lower heat to low. Cover with the lid, greased on the bottom with a little coconut oil to discourage sticking. Cook for 5 minutes.
5-Remove the lid, and place in the middle of the oven and cook for another 3-5 minutes, or until it the top sets and has little spots of brown speckled on the surface.
6-To serve, run a thin knife around the edge and turn out gently onto a platter. Top with desired topping (in this case jam), and serve right away.