Puffy Chive Omelette
|Eggs||8 (At Room Temperature)|
|All purpose flour||45 Milliliter (3 Tablespoon)|
|Milk||45 Milliliter (3 Tablespoon)|
|Chopped chives||2 Teaspoon (Fresh/Frozen)|
|Dry mustard||1 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Pepper white||1 Dash|
Separate eggs; put yolks into small mixer bowl and whites into large mixer bowl.
Beat egg yolks at MEDIUM until creamy.
Beat in flour, milk, chives, salt, onion salt, mustard, Worcestershire, and pepper.
Wash beaters and dry.
Beat egg whites until stiff but not dry at HIGH.
Carefully pour yolk mixture over whites; mix at LOW just until blended.
Spoon into well-buttered shallow 2-quart (2 liter) casserole or souffle dish.
Bake in preheated 350°F (180°C) oven for 30 to 35 minutes, or until golden brown.
Serving size: Complete recipe
Calories 774 Calories from Fat 375
% Daily Value*
Total Fat 42 g64.8%
Saturated Fat 13.3 g66.6%
Trans Fat 0 g
Cholesterol 1696.3 mg565.4%
Sodium 1560.5 mg65%
Total Carbohydrates 41 g13.7%
Dietary Fiber 1.7 g6.6%
Sugars 6 g
Protein 57 g114.2%
Vitamin A 48.6% Vitamin C 10.4%
Calcium 28.4% Iron 54.5%
*Based on a 2000 Calorie diet