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Puffy Omelet

Looking for an egg recipe? Then check out this great puffy omelet – perfect for a dinner.

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 (9) 3 Reviews
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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 2

Ingredients

4
large eggs, separated
1/4
cup water
1/4
teaspoon salt
1/8
teaspoon pepper
1
tablespoon butter or margarine
Salsa or tomato pasta sauce, heated, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 325°F.
  • 2 In medium bowl, beat egg whites, water and salt with electric mixer on high speed until stiff but not dry. In small bowl, beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored. Fold egg yolks into egg whites.
  • 3 In 10-inch ovenproof skillet, melt butter over medium heat. As butter melts, tilt skillet to coat bottom. Pour egg mixture into skillet. Gently level surface; reduce heat to low. Cook about 5 minutes or until puffy and bottom is light brown. Carefully lift omelet at edge to see color.)
  • 4 Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean.
  • 5 Tilt skillet and slip pancake turner or metal spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm serving plate. Serve with salsa or tomato pasta sauce.

How To Make Puffy Omelets

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
440mg
440%;
Sodium
460mg
460%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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