Baked Souffle Omelette

I made the souffle omelette a while ago and that also involved separating the eggs but was started on the hob and then finished under the grill, this one is all cooked in the oven..

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I was making this for my breakfast so I thought one egg was a bit stingy so opted to half and make with two. First off the yolks are whisked..

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Then the almonds and water are added which seems very unusual..

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Then I whisked the egg whites..

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I greased one of my bowls and then swithered over using jam or not, it just all seems very weird! I have some homemade rhubarb and ginger jam so I decided to try it and hoped I wouldn’t regret it!!

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I folded the yolks and whites together and then gently poured into the bowl..

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After 20 minutes in the oven it’s a nice golden colour and has puffed up a bit, maybe not as much as I’d expected..

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I sprinkled a little sugar over the top and this was breakfast..

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I was a little unsure about this, but I ate the whole thing and actually quite enjoyed it!! The texture is nice, really soft and light..

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The jammy layer is oddly quite nice, but it’s the almonds that’s the weirdest bit!

Would I make this again? Yes I would!

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