50+ Friends Club Cookbook -- Eggs and Cheese -- Orange Souffle Omelette

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Orange Souffle Omelette

From the Kitchen of: Boomer
Source: Bed & Breakfast Cookbook

2	tbsp	Butter
5		Eggs, separated
	dash of	Cream of tartar
1	tbsp	Sugar
2	tbsp	All-purpose flour
1/4	tsp	Baking powder
1/2	tsp	Dried orange peel or lemon peel
1/2	C	Freshly squeezed orange juice, strained
1	C	Sour cream
1	C	Whole cranberry sauce
		Orange slices for garnish...optional

Preheat oven to 350°.
Blend together the sour cream and the cranberry's and set aside.
Melt the butter in a heavy cast-iron skillet.
Beat egg whites with cream of tartar and sugar until stiff. Blend the flour, baking powder and orange peel in a bowl. Stir in orange juice and egg yolks and beat until frothy. Gently fold in beaten egg whites.
Spread this mixture into the melted butter in the heated skillet. Cook, tightly covered, for about 8 minutes or until just firm. Cut into quarters. Turn each quarter carefully over in place, and cook another 5 minutes.
Serve with cranberry-sour cream topping, either between the quarters or on the side. Garnish with orange slices.