Friar'S Omelet - cooking recipe

Ingredients

6 medium cooking apples, peeled and cored
1 cup soft breadcrumbs
1 tablespoon butter, melted
1/2 cup sugar
1 teaspoon finely shredded lemon, rind of
2 tablespoons lemon juice
3 egg yolks
3 egg whites

Preparation

In a Dutch oven, place a steamer basket over, but not touching, boiling water.
Add apples to steamer basket.
Cover and steam the apples for 15 to 20 minutes or until very soft.
Remove apples to a large mixing bowl.
Mash with a potato masher or large spoon.
Cool 15 minutes.
Meanwhile, in a small bowl stir together the bread crumbs and melted butter; set aside.
Stir sugar, lemon peel, lemon juice, and egg yolks into mashed apples.
In a medium bowl beat egg whites with an electric mixer on medium speed until stiff peaks form.
Fold into apple mixture.
Sprinkle 1/3 cup of the crumb mixture over the bottom of an ungreased 2-quart square baking dish or a 1 1/2-quart souffle dish.
Spoon apple mixture evenly on top of crumbs.
Sprinkle with remaining crumb mixture.
Bake in a 350 degrees oven for 30 to 35 minutes for the square dish or 40 to 45 minutes for the souffle dish or until puffed and golden and a knife inserted near the center comes out clean.
To serve, spoon warm mixture into dessert dishes.