Puffy Omelet With Orange Sauce



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DH made this for breakfast this morning and it was sooo good I just had to share it here with you all. I think it would make a very impressive and delicious breakfast for guests.

Puffy Omelet With Orange Sauce

6 large eggs. separated
1/3 cup orange juice
1/4 tsp. cream of tartar
pinch of salt (optional)
2 TB. vegetable oil
2 TB. butter or margarine
Sour cream (optional)

1. Preheat oven to 350F.
2. In small mixing bowl, beat egg yolks until thick. Gradually add orange juice while beating.
3. In large mixing bowl, beat egg whites with cream of tartar and salt until stiff, but not dry. Fold yolk mixture into whites.
4. In a 10" skillet with an oven-proof handle, heat oil and butter together. Pour in egg mixture. Cook over medium heat
until bottom is golden.
5. Place skillet in 350F oven. Bake 15 to 20 minutes until eggs puff and mixture is firm. Remove from oven. Make a 1" deep
cut across omelet, slightly off center. Fold smaller part over larger part. Turn out onto platter.
6. Spoon Orange Sauce over top. Serve with sour cream, if desired. Yield: 4 serving

Orange Sauce
3 TB. brown sugar
2 TB. cornstarch
1 tsp. ground cardamom
1 1/2 cups orange juice
1/2 tsp. vanilla
3 oranges, peeled and sectioned

In medium saucepan, combine sugar, cornstarch and cardamom. Gradually add orange juice. Heat, stirring constantly, until mixture boils
and thickens. Stir in vanilla and orange sections. Yield: about 3 cups

Source: "Florida Citrus Cookbook" pub. 1985