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Recipe Name: Apple And Gorgonzola Souffle Omelet Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Granny Smith apples, peeled
cored and
sliced into
1/4-inch slices
2 Tablespoon(s) Unsalted butter
6 Tablespoon(s) Sugar, divided
1 Tablespoon(s) Calvados or other brandy, up
to 2
4 Egg yolks
4 Egg whites
1 Pinches salt
2 Tablespoon(s) Butter
1/4 Cup(s) Gorgonzola cheese, crumbled
In a large heavy skillet saute the apples in the butter over
moderately high heat, stirring ocasionally, for 5 minutes, or until
they are softened. Sprinkle them with sugar and cook them for an
additional 5 to 10 minutes. Stir in Calvados and keep warm. Preheat
oven to 350 degrees. In a bowl whisk together 4 large egg yolks and 3
tablespoons sugar until thick and light. In a separate bowl, whip 4
large egg whites with a pinch of salt until stiff. Fold the yolk
mixture into the egg whites until just combined. Melt butter in a
10-inch oven proof skillet over medium heat. Pour the egg mixture into
the pan after the butter foam has subsided. Spread evenly and smooth
the top of souffle. Cook for 1 minute and then shake pan slightly to
prevent sticking. Cover pan with a greased lid, reduce heat and cook
for about 4 minutes. Remove the cover and place skillet in oven until
the top is set, about 3 to 5 minutes. Remove from oven . Place apple
filling on half of souffle. Sprinkle gorgonzola over apples. Fold in
half. Yield: 2 servings Converted by MC_Buster. Recipe by: COOKING
LIVE SHOW #CL9263 Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 3562
Calories From Fat: 2472
Total Fat: 275.1g
Cholesterol: 1495.9mg
Sodium: 938.5mg
Potassium: 1681.5mg
Carbohydrates: 79g
Fiber: 0g
Sugar: 76.8g
Protein: 183.1g

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