Romanian Strawberry Souffle Omelette (Omlette Cu Fragi)

Instructions

Before making the omelette mixture, prepare the baking dish. This should be oval, but a round one will do. Rub it with butter, sprinkle lightly with cake crumbs and then add the marinated strawberries, thoroughly drained. Put aside.

Mix the egg yolks with the sugar and a pinch of salt. Beat the mixture thoroughly until it becomes a pale lemon color and very thick.

Beat the egg whites until stiff but not dry and gently fold into the egg yolks, using a metal spoon.

Pour this mixture over the strawberries and shape with a spatula into a smooth high mound with a deep gash cut in the top. Cook for about 10 minutes in a moderate oven 350 F. until golden brown.

Asparagus tips can also be cooked in this manner, but without sugar, and with breadcrumbs instead of cake crumbs.

Author's Comments

If you use wild strawberries for this light, summer recipe, marinate them for several hours beforehand in a dry white wine, or in sugar and kirsch. If using garden strawberries, cut them in half after hulling, and marinate them in the same manner. Rum or brandy may be used if preferred.

Bon Appetit Country Cooking, Regional and traditional

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