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Puffy Butter Omelette

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Anonymous (not verified)
Ingredients
  Eggs 4 , separated
  Water 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter 1 Tablespoon
Directions

In small mixer bowl, beat egg whites with water and salt until stiff but not dry.
In another mixer bowl, beat egg yolks with pepper until very thick and lemon colored.
Fold into egg whites.
Heat oven to 325°.
Heat butter in 10-inch skillet with oven-proof handle until just hot enough to sizzle a drop of water.
Pour omelet mixture into skillet; level surface gently.
Reduce heat.
Cook slowly until puffy and light brown on bottom, about 5 minutes.
Place in oven; bake 12 to 15 minutes or until knife inserted in center comes out clean.
Tip skillet and loosen omelet by slipping pancake turner or spatula under; fold omelet in half, being careful not to break it.
Slip onto heated platter.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Servings: 
3

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