Asparagus Soufflé Omelet with Maltese Sauce
Asparagus Soufflé Omelet with Maltese Sauce
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Asparagus Soufflé Omelet with Maltese Sauce

15 MIN
20 MIN


Maltese sauce


  1. Preheat the oven to 190 °F (375 °C).
  2. In a bowl, dissolve the cornstarch in the milk. Add the eggs. Season with salt and pepper and stir to blend.
  3. Pour into a buttered 20-cm (8-inch) pie plate. Bake for about 20 minutes or until the top of the omelet begins to brown.

Maltese sauce

  1. In a double boiler, whisk the egg yolks, juice and zest until the mixture is hot and fluffy. Be careful not to overcook the egg yolks. Gradually whisk in the butter. Whisk until the sauce coats the back of a spoon. Remove from the heat immediately.
  2. Divide the omelet and the asparagus among four plates. Drizzle with the sauce.



How to dye eggs?
Eggs can be dyed when hollow or hard-boiled. Hard-boiled eggs can then be served for Easter brunch. First rinse the eggs and allow to dry. Prepare a solution of 750 ml (3 cups) boiling water, 30 ml (2 tablespoons) white vinegar and 2 to 3 drops of food coloring, of your choice. Let dry.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.