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Wisconsin Cheese Puff

Western.Chefs's picture
  Eggs 4 Large
  Egg whites 2 Large
  Black pepper 1⁄4 Teaspoon
  Butter margarine 1 Tablespoon
  Unsalted butter/Margarine 1 Tablespoon
  Shredded sharp cheddar cheese 3⁄4 Cup (12 tbs)
  Tomato 4
  Tomato wedges 4 (for garnish)
  Parsley sprigs 4 Small (for garnish)

1. Preheat the broiler. In a large bowl, with an electric mixer on high, beat the whole eggs, egg whites, and pepper for 5 minutes or until very thick and tripled in volume.
2. In a 10-inch nonstick skillet, melt the butter over moderate heat. Pour in the eggs, spreading evenly. Cook gently for 4 minutes or just until the omelet begins to set. While cooking, constantly lift the cooked edges with a spatula, allowing uncooked egg to flow to the bottom.
3. Sprinkle with the cheese. Cover the skillet handle with foil and broil, 4 inches from the heat, for 2 minutes or until the cheese melts and the omelet is puffy and firm to the touch.
4. Using a spatula, gently fold the omelet in half and slide onto a warm serving platter. Garnish with the tomato wedges and parsley sprigs and serve immediately with slices of hot Sally Lunn Bread.

Recipe Summary

Difficulty Level: 
Cook Time: 
10 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 244 Calories from Fat 161

% Daily Value*

Total Fat 18 g27.9%

Saturated Fat 8.3 g41.4%

Trans Fat 0 g

Cholesterol 241.6 mg80.5%

Sodium 246.5 mg10.3%

Total Carbohydrates 8 g2.5%

Dietary Fiber 2 g7.9%

Sugars 4.6 g

Protein 15 g29.2%

Vitamin A 41.6% Vitamin C 35.3%

Calcium 19.8% Iron 8.4%

*Based on a 2000 Calorie diet

Wisconsin Cheese Puff Recipe