You are here

Puffy Butter Omelette

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

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: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 131 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.4%

Saturated Fat 4.6 g23.2%

Trans Fat 0 g

Cholesterol 292.7 mg97.6%

Sodium 257.2 mg10.7%

Total Carbohydrates 0.54 g0.18%

Dietary Fiber 0.01 g0.03%

Sugars 0.5 g

Protein 8 g16.9%

Vitamin A 9% Vitamin C

Calcium 3.7% Iron 6.8%

*Based on a 2000 Calorie diet

Puffy Butter Omelette Recipe