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Puffy Omelet Recipe |
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Ingredients 4 egg whites 2 tbsp water 1/4 tsp salt 4 egg yolks 1 tbsp butter or margarine Oven 325o
Method Beat egg white till frothy. Add water and salt; continue beating about 1 1/2 minutes or till stiff peaks form. Beat egg yolks at high speed of electric mixer about 5 minutes or till thick and lemon colored. Fold egg yolks into egg whites.
In a 10-inch skillet with an oven-proof handle, heat the butter or margarine till a drop of water sizzles. Pour in egg mixture, mounding it slightly higher at the sides. Cook over low heat for 8 to 10 minutes or till eggs are puffed and set, and the bottom is golden brown.
Place skillet in a 325o oven; bake for 10 minutes or till a knife inserted near center comes out clean. Loosen sides of omelet with a metal spatula. Make a shallow cut across the omelet, cutting slightly off-center. Fold the smaller (upper) portion of omelet over the larger potion. Slip omelet onto a warm platter. Makes 2 servings.
Per Serving (1/2 of serving): 203 Calories, 13 g Protein, 1 g Carbohydrates, 16 g fat, 451 mg Sodium
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