Lemon Souffle Omelette

This is a light, foamy, lemony pudding literally made in moments.

Serves 2

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.

Lemon Souffle Omelette
 grated zest and juice 1 large lemon
 3 very large eggs, separated
 1 level tablespoon golden caster sugar
 ½ oz (10 g) butter
 2-3 tablespoons brandy
 Preheat the grill to its highest setting
You will also need a thick-based frying pan.


First of all, whisk the egg whites until they stand up in soft peaks then in a separate bowl add the lemon zest and lemon juice to the egg yolks, together with the sugar, and whisk until the mixture is creamy. Now start to melt the butter in the frying pan.

Then using a metal spoon lightly and quickly fold the whites into the yolks. Now pour the lot on to the foaming butter, then after about 10 seconds, place the pan under the grill, so that the top can brown nicely.

Serve immediately straight from the pan. If you like to make it slightly more spectacular you can warm a small ladle or a small saucepan and pour brandy into it. Set light to the brandy using a long match, then pour the flaming brandy all over the soufflé.

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