|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Puffy Omelet |
|
Serves: 4 Print this RecipePrep Time: 20 minutes (ready in 40 minutes) - Yield: 4 servings 6 eggs, separated 1 teaspoon salt 6 tablespoons water 1/8 teaspoon pepper 2 tablespoons margarine or butter 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Almost Hollandaise Sauce Eggs Benedict Ham and Vegetable Scrambled Eggs Skillet Corn Frittata Huevos Rancheros Baked Eggs Puffy Omelet Cheese Omelet Quiche Lorraine Cheese Souffle Fancy Baked Egg Scramble Stuffed Eggs with Mushroom Sauce Baked Broccoli Frittata Ham and Egg Enchiladas Black Bean and Corn Enchilada Egg Bake Egg 'n Bagel Dijon Weekend Breakfast Burritos Down-Home Creamed Eggs on Toasted English Muffins Phyllo Sausage Egg Bake Puff Pancake with Caramelized Fruit Classic French Toast Banana Stuffed French Toast Crunchy Oven French Toast Celebration Brunch Strata Southwestern Egg Bake Cook's Note: How to Make an Omelet Cook's Note: About Hard-Cooked Eggs Poached Eggs Hard and Soft-Cooked Eggs Scrambled Eggs Cook's Note: Firm or Soft Yolks? Cook's Note: Egg Safety Fried Eggs Cook's Note: Purchasing Eggs Cook's Note: Egg Nutrition |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
