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Puffy Omelet With Avocado Sauce

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Ingredients
For omelet:
  Eggs 6 , separated
  Milk 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Butter/Margarine 3 Tablespoon
For sauce
  Sliced green onions 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Lemon juice 1 Teaspoon
  Avocado 1 Small, peeled and cubed
  Curry powder 1 Teaspoon
Directions

GETTING READY
1. Preheat oven to 350° Fahrenheit.
2. In a bowl, using a electric beater, beat egg whites until stiff.
3. In a another bowl, beat egg yolk until color changes to lemony and is thick.
4. At milk, salt, and pepper; beat.
5. Add to the beaten egg white and fold to mix.

MAKING
6. In an oven-proof skillet; heat butter and pour the eggs mixture.
7. Over low heat, cook for about 5 minutes until bottom is lightly browned.
8. Then, bake in preheated oven for about 10 - 15 minutes until omelette is spongy and top springs back; check by pressing finger.

FINALISING
9. In the meantime, in a saucepan, heat butter and sauté onions with curry until tender.
10. Stir in soup, milk, and lemon juice; heat with occasional stirring.
11. Just before serving, add avocado.

SERVING
12. In a plate, serve omelette and make a shallow cut in the centre.
13. Pour half of the sauce at the centre and fold omelette into half.
14. Pour remaining sauce on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
2

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