Baked Sweet Omelet

We don’t see many sweet omelets, but they really do make sense, like other desserty breakfasts-think of it as an easy souffle. Serve hot or at room temperature, sprinkled with powdered sugar and a selection of marmalades and jams, or macerated fruit, and whipped cream, creme fraiche, sour cream, or yogurt.

4 eggs, separated

1/2 cup milk or cream

1 tablespoon all-purpose flour

Pinch salt

2 tablespoons sugar

2 tablespoons butter

• Heat the oven to 350 F. Beat the egg yolks with the milk, flour, salt, and sugar. Beat the whites until stiff but not dry.
• Put a large ovenproof skillet, preferably nonstick, over medium heat and add the butter. When it melts, gently fold the egg whites into the yolk mixture. Pour into the skillet and cook for 2 minutes, then transfer to the oven. Bake until puffy and browned on top, 10 to 20 minutes.

MAKES: 2 servings

TIME: About 30 minutes