698. Frittata a Sgonfiotto Ossia Montata

Omelette Soufflé

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

The French call this dish an omelette soufflée and it can serve as an expedient dessert, if you have nothing better and you have leftover egg whites.

Ingredients

  • 100 grams (about 3-½ ounces) of powdered sugar
  • 3 egg yolks

Method

First, beat the egg yolks with the sugar for several minutes, then beat the egg whites until stiff. Fold the yolks gently into the white. Grease an ovenproof bowl with cold butter and pour in the mixture, making sure it fills the bowl to the brim. Place it immediately in a hot Dutch oven.

After it has been in the oven for five minutes, cut some slits into it with a knife and dust it wit