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Puffy Jelly Omelette

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  Eggs 6 (separated)
  Milk 6 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter 3 Tablespoon
  Tart jelly 1⁄2 Cup (8 tbs)

Heat oven to 350 degrees.
Beat egg whites in large bowl until stiff.
In another bowl, beat egg yolks until thick and lemon-colored.
Beat in milk, salt and pepper and fold into the beaten egg whites.
Melt butter in heavy skillet (about 10 inches in diameter).
Pour in egg mixture.
Cook over low heat until light brown underneath (about 10 minutes).
Place skillet in oven and bake omelet until light brown on top, and until, when touched lightly with finger, no imprint remains (10 to 15 minutes).
Make a 1/2-inch deep crease across the omelet, half-way between the skillet handle and opposite side.
Make 1-inch cuts at either end of crease.
Spread half of omelet with tart jelly.
Using spatula, carefully fold omelet on crease line, being careful not to break.
Slide on to warm platter and serve immediately.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1107 Calories from Fat 616

% Daily Value*

Total Fat 69 g106.6%

Saturated Fat 34.1 g170.5%

Trans Fat 0 g

Cholesterol 1374.6 mg458.2%

Sodium 1469.3 mg61.2%

Total Carbohydrates 86 g28.7%

Dietary Fiber 1.2 g4.6%

Sugars 65 g

Protein 41 g82.4%

Vitamin A 53.7% Vitamin C 1.7%

Calcium 28% Iron 31.9%

*Based on a 2000 Calorie diet

Puffy Jelly Omelette Recipe