Puffy Omelet


Serves: 4
Total Calories: 120

Ingredients

6 eggs, separated
1 teaspoon salt
6 tablespoons water
1/8 teaspoon pepper
2 tablespoons margarine or butter

Directions:

1. Heat oven to 325°F. In large bowl, combine egg whites, salt and water beat until stiff peaks form. Set aside.

2. With same beaters, in small bowl, beat egg yolks and pepper until thickened and light yellow in color. Fold into egg whites.

3. Melt margarine in 10-inch ovenproof skillet over medium heat tilt pan to coat. Pour in egg mixture. Reduce heat to low cook about 5 minutes or until puffy and light brown on bottom.

4. Place skillet in oven. Bake at 325°F. for 15 to 18 minutes or until knife inserted in center comes out clean. To remove from pan, tip skillet, loosening omelet with pancake turner. Fold in half* and slip onto platter. Serve immediately with Cheese Sauce, page 314, if desired.

TIPS: * If desired, cut into wedges rather than folding in half.

For 3-egg omelet, cut all ingredients in half. Cook in 6 or 8-inch skillet until puffy and light brown. Bake 10 to 15 minutes.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 160 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 3 g 15% * Cholesterol: 320 mg 107% * Sodium: 690 mg 29% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 9 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 1/2 Medium-Fat Meat, 1 Fat

See Cook's Note: How to Make an Omelet

Nutritional Facts:

Serves: 4
Total Calories: 120
Calories from Fat: 90

This Puffy Omelet recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


More Recipes from the Cook'n with Pillsbury Cookbook:
Almost Hollandaise Sauce
Baked Broccoli Frittata
Baked Eggs
Banana Stuffed French Toast
Black Bean and Corn Enchilada Egg Bake
Celebration Brunch Strata
Cheese Omelet
Cheese Souffle
Classic French Toast
Cook's Note: About Hard-Cooked Eggs
Cook's Note: Egg Nutrition
Cook's Note: Egg Safety
Cook's Note: Firm or Soft Yolks?
Cook's Note: How to Make an Omelet
Cook's Note: Purchasing Eggs
Crunchy Oven French Toast
Down-Home Creamed Eggs on Toasted English Muffins
Egg 'n Bagel Dijon
Eggs Benedict
Fancy Baked Egg Scramble
Fried Eggs
Ham and Egg Enchiladas
Ham and Vegetable Scrambled Eggs
Hard and Soft-Cooked Eggs
Hollandaise Sauce
Huevos Rancheros
Phyllo Sausage Egg Bake
Poached Eggs
Puff Pancake with Caramelized Fruit
Puffy Omelet
Quiche Lorraine
Scrambled Eggs
Skillet Corn Frittata
Southwestern Egg Bake
Stuffed Eggs with Mushroom Sauce
Weekend Breakfast Burritos




"I must say this is the best recipe software I have ever owned."
-Rob

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David

"Your software is the best recipe organizer and menu planner out there!"
-Toni

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill

My favorite is the Cook'n Recipe App.
-Tom