Souffle omelet with rhubarb
Desserts (warm)Cook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Souffle omelet with rhubarb
| Icing sugar | ||
| 0.5 | tsp | Vanilla sugar |
| 15 | g | Butter |
| 2-3 | Eggs | |
| 4 | tbsp | Sugar |
| 75 | g | Sliced rhubarb |
Instructions for Souffle omelet with rhubarb
To prepare the Souffle omelet with rhubarb recipe, please follow these instructions:
Give the sliced rhubarb a quick rehash with 1 tablespoon sugar and 1 tablespoon water.
Share the eggs and beat the yolks with 1 tablespoon sugar and vanilla airy Whip the egg whites for the meringue with 2 tablespoons sugar. Mix the meringue with mass æggeblomme mass and pour it in a hot pan with butter. Behind omeletten on low heat about 5 minutes.
Rhubarb kompotten advantage on half of omeletten and fold it in half. Sprinkle with icing sugar and serve immediately.
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