Puffy Omelet

Puffy Omelet

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

Prep Time



Total Time






large eggs, separated
cup water
teaspoon salt
teaspoon pepper
tablespoon butter or margarine
Salsa or tomato pasta sauce, heated, if desired
  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.
Makes 2 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 440mg;
  • Sodium 460mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 13g;
Percent Daily Value*:
    • 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.