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Mushroom Filled Puffy Omelet

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  Eggs 4 (Separated)
  Water 1⁄4 Cup (4 tbs)
  Cream of tartar/Lemon juice 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter 1 Tablespoon
  Dollop of sour cream 1

Preheat oven to 35°F.
In a large mixing bowl, beat egg whites with water and cream of tartar just until stiff peaks form.
In a small bowl, beat egg yolks with salt until thick and lemon-colored.
Gently fold yolks into whites until thoroughly blended.
In a 1-inch omelet pan or skillet with an ovenproof handle, heat butter over medium heat until it sizzles.
Add eggs; gently smooth surface.
Cook until puffed and lightly browned on bottom, about 5 minutes.
Bake for 1 minutes or until a knife inserted near the center comes out clean.
Loosen edges with a spatula.
With a sharp knife, leaving bottom of omelet intact, cut along the diameter of omelet.
Spoon filling over half of the omelet.
Fold omelet over filling.
Garnish filled omelet with a dollop of sour cream.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 429 Calories from Fat 312

% Daily Value*

Total Fat 35 g53.9%

Saturated Fat 15.6 g78.1%

Trans Fat 0 g

Cholesterol 886 mg295.3%

Sodium 779.4 mg32.5%

Total Carbohydrates 4 g1.2%

Dietary Fiber 0 g0.02%

Sugars 2.1 g

Protein 26 g51.2%

Vitamin A 28.7% Vitamin C 0.22%

Calcium 12.7% Iron 21%

*Based on a 2000 Calorie diet

Mushroom Filled Puffy Omelet Recipe