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Raspberry Souffle Omelet
1/2 pt Fresh raspberries
6 lg Eggs
1 tb Seedless raspberry jam,
Plus 1/2 cup for the sauce
3 tb Granulated sugar
1/4 ts Cream of tartar
2 ts Unsalted butter
Powdered sugar for serving
Preheat the oven to 375'. Rinse the raspberries under cold running water and place them on paper towels to drain. Meanwhile, separate the 6 eggs, taking care not to drop any yolk into the whites. In a bowl, whisk together the 6 egg yolks, 1 tablespoon raspberry jam, and 1 tablespoon granulated sugar until light.
In the bowl of an electric mixer or in a large bowl, whip the 6 egg whites briefly just until foamy. Add the 1/4 teaspoon cream of tartar and continue to beat until the whites form soft peaks. Continue beating while you sprinkle on the remaining 2 tablespoons granulated sugar, and beat until stiff peaks form. The whites should be moist and shiny, not dry.
Fold the beaten whites, 2/3 of the raspberries, and the yolk mixture together until evenly combined. Fold gently or you will deflate the whites.
Heat a 9- or 10" saute or omelet pan with a heatproof handle over medium heat, add the 2 teaspoons butter, and melt it, tilting the pan to cover the bottom completely. Pour the souffle mixture into the pan and with a spatula spread it gently into an even layer. Cook until golden on the bottom, about 1 to 2 minutes. Transfer the pan to the oven and bake the omelet until lightly golden and firm to the touch, about 5 to 8 minutes.
Meanwhile, make the sauce: In a small saucepan, heat the 1/2 cup raspberry jam over low heat until melted. Add enough water to form a sauce consistency.
Remove the pan from the oven and cut the souffle omelet into 4 wedges. Place 1 wedge on each of 4 serving plates and drizzle each with some of the raspberry sauce. Garnish the omelets with the remaining 1/3 raspberries and sprinkle powdered sugar over the tops. Serve immediately.