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Puffy Omelette With Avocado Sauce's picture
  Eggs 6 , separated
  Milk 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Butter/Margarine 3 Tablespoon
  Sliced green onion 1⁄4 Cup (4 tbs)
  Curry powder 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Lemon juice 1 Teaspoon
  Avocado 1 Small, peeled and cubed

Beat egg whites until stiff.
Beat yolks until thick and lemon colored; beat in milk, salt, pepper; fold into whites.
Heat butter in oven-proof skillet; pour in eggs.
Cook over low heat about 5 minutes or until lightly browned on bottom.
Bake at 350°F. for 10 to 15 minutes or until top springs back when pressed with finger.
Meanwhile, in saucepan, cook onions with curry in butter until tender.
Add soup, milk, and lemon juice.
Heat; stir now and then.
Add avocado just before serving.
When omelet is done, transfer to platter.
Make a shallow cut down the center; pour part of sauce on; fold in half.
Top with remaining sauce.

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