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Souffled Strawberry Jam Omelets

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“Ariy and light free-form omelets filled with sweet strawberry jam. You can add shredded cheese, cream cheese, ham, fried potatoes--whatever, to suit personal tastes. Makes a special breakfast; recipe from Gourmet.”

Ingredients Nutrition

  • 4 large egg whites
  • 13 cup superfine sugar, plus more for dusting
  • 3 large egg yolks
  • 14 cup strawberry jam
  • powdered sugar, for final dusting


  1. Preheat oven to 425*F. Position a rack in the upper third of the oven.
  2. Generously butter a large rimmed baking sheet; generously dust with superfine sugar.
  3. In a large mixing bowl, using an electric mixer, beat the egg whites until soft peaks form. Beat in the superfine sugar, 1 tablespoons at a time, beating well after each addition, until firm peaks form.
  4. In another bowl, whisk the egg yolks until pale yellow; gently fold into the beaten whites.
  5. Using a flat spatula, use 1/2 the egg mixture to form 4 5x3" ovals on the prepared baking sheet. With the back of a spoon, make a 2" long indentation in the center of each oval; fill with 1 tablespoons of the jam.
  6. Cover with the remaining egg mixture to enclose the jam.
  7. Bake the souffles about 10 minutes, until puffed and golden but still slightly jiggly in the center. Using a metal spatula, transfer the omelets to plates gently; dust with powdered sugar and serve immediately.

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