Basic Puffy Omelette
|Eggs||2 , separated|
|Half and half||1 Tablespoon|
In a medium size bowl, beat egg whites and salt until soft, moist peaks form.
In another bowl, combine half and half and egg yolks.
Using the same beater, beat until thickened; pour over egg whites and gently fold together.
Place butter in a 9 inch pie plate.
Microwave, uncovered, on HIGH (100%) for 1 minute.
Pour in egg mixture, spreading it out to cover bottom of plate.
Microwave, uncovered, on MEDIUM (50%) for 4 minutes, rotating dish 1/4 turn after 2 minutes.
Microwave on HIGH (100%) for 30 to 45 seconds or until center does not jiggle when plate is gently shaken.
Spoon 1/4 to 1/3 cup filling over half the omelet; run a spatula around edge, fold omelet in half, and slide out onto a serving plate.
Makes 1 serving.
Use alone or in combination: shredded cheese (jack, Cheddar, or Parmesan), thinly sliced spinach, chopped green pepper, chopped green onions or chives, diced avocado, sliced mushrooms (raw or browned in butter), crumbled crisp bacon, diced salami or ham, diced tomato, small cooked shrimp, jelly, powdered sugar, sour cream, cream cheese.