LEMON CURD SOUFFLE OMELETTE

 

LEMON CURD SOUFFLE OMELETTE

Serves 2 (This is one of Delia's.)

3.5 Syns per serving

Grated zest and juice of 1 large lemon
3 very large eggs
1 level tbsp. granulated sweetener
4 level tsp of lemon curd - 4 Syns
2 level tsp. of butter - 2 Syns (I thought of substituting with Frylight but thought it might affect the taste.
1 level tsp. icing sugar - 1 Syn

Delia suggests using a frying pan with a diameter of about 17cm.

Firstly, put the pan on to a low heat to warm through.
Next, whisk the egg whites until they stand up in soft peaks then, in a jug, add the lemon zest and juice to the egg yolks, together with the sweetener, and whisk until the mixture is creamy.
Now, add the butter to the pan and turn the heat up to high. Then, using a large metal kitchen spoon, lightly and quickly fold the whites into the yolks.
As soon as the butter is foaming, pour in half the mixture, then add four teaspoons of lemon curd, in little blobs, all over.
Spoon over the rest of the mixture and dust the surface with the icing sugar.
Quickly place the pan under the pre-heated grill until the surface is golden brown.
Serve immediately.