Omelet Soufflé

Yolks 2 eggs
1/2 teaspoon vanilla
6 packets of Stevia blend
Whites 4 eggs
Few grains salt

Beat yolks of eggs until lemon-colored. Add stevia & salt. Cut and fold in whites of eggs beaten until stiff and dry.

Butter a hot omelet pan, pour in one-half mixture, brown underneath, fold gradually, turn on a hot serving dish, and sprinkle with stevia. Cook remaining mixture in same way. Soufflé should be slightly underdone inside.

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