Puffy Omelet

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 2

Ingredients

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

Directions

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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
440mg
146%
Sodium
460mg
19%
Potassium
130mg
4%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
1g
Protein
13g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.