Asparagus Soufflé Omelette with Maltese Sauce
Asparagus Soufflé Omelette with Maltese Sauce
Ingredients
- 1 1/2 tsp cornstarch
- 1 cup (250 ml) milk
- 5 eggs
- 16 asparagus, steamed or grilled, kept warm
- 3 egg yolks
- 1 tbsp (15 ml) orange zest
- 2 tbsp (30 ml) orange juice
- 2 tsp (10 ml) lemon juice
- 1/2 cup (115 g) unsalted butter, diced
Instructions
- With the rack in the middle position, preheat the oven to 375°C (190°F). Butter an 8-inch (20 cm) glass pie dish.
- In a bowl, dissolve the cornstarch in the milk. Add the eggs. Season with salt and pepper and whisk to combine well. Pour the mixture into the pie dish.
- Bake for about 20 minutes or until the top of the omelette begins to brown.
Asparagus Soufflé Omelette with Maltese Sauce