PUFFY OMELET
Looking for an egg recipe? Then check out this great puffy omelet - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- 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.
- 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.)
- Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean.
- 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.
Nutrition Facts : Calories 200, Carbohydrate 1 g, Cholesterol 440 mg, Fat 1, Fiber 0 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 1 g, TransFat 0 g
PUFFY OMELET
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
- Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
- Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
- Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.
LIGHT AND FLUFFY OMELETS
Steps:
- Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
- Serve immediately.
SUPER FLUFFY OMELET RECIPE BY TASTY
Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
- Whisk the egg yolks until they become homogenous and pale in color. Set aside.
- Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
- Carefully fold the egg yolks into the egg whites until fully incorporated.
- Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
- Lift up each side of the omelette and drop a tablespoon of butter underneath.
- Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
- Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
- Fold the omelette onto a plate and sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram
SOUFFLE OMELET (PUFFY OMELET)
This Omelet is very light and fluffy. Fill it with any of your favorite fillers. Makes a very attractive presentation. Keep in mind that, although this dish looks very big, it is not as filling as you might think because it is such a light omelet.
Provided by Karen From Colorado
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Beat egg whites until frothy.
- Add water and salt; continue beating about a minute or until stiff peaks form.
- Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
- Fold yolks into whites.
- Heat butter in a 10 inch skillet with an oven proof handle.
- Pour in egg mixture, mounding it a little higher on the sides.
- Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
- Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
- Make a shallow cut off center of the omelet.
- Place your fillers on the larger half of the omelet.
- Fold the smaller half over the fillers.
- Slip omelet onto a warmed plate.
Nutrition Facts : Calories 183.8, Fat 14, SaturatedFat 6.6, Cholesterol 392.9, Sodium 456.1, Carbohydrate 1.6, Sugar 0.6, Protein 12.1
PUFFY DESSERT OMELET
Steps:
- In a bowl, beat egg whites with salt until stiff peaks form; set aside. In another bowl, beat the egg yolks, sugar, flour, lemon zest and vanilla until smooth. Fold in egg whites. In a 10-in. ovenproof skillet, melt butter over medium-low heat. Add egg mixture. Cook without stirring for 6-7 minutes or until bottom is golden brown. Remove from the heat. Broil 4 in. from the heat for 1 minute or just until top is golden (watch carefully). Fold omelet in half; transfer to a serving platter. Top with strawberries and whipped cream.
Nutrition Facts : Calories 249 calories, Fat 14g fat (6g saturated fat), Cholesterol 334mg cholesterol, Sodium 448mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 10g protein.
OVEN BAKED OMELET
Yummy, fluffy eggs made in the oven.
Provided by sarigal
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
- Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.
Nutrition Facts : Calories 185 calories, Carbohydrate 2.8 g, Cholesterol 295.8 mg, Fat 14.1 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 6.5 g, Sodium 545.9 mg, Sugar 1.7 g
PUFFY APPLE OMELET
With all the eggs our chickens produce, I could make this omelet every day! It's a pretty festive-looking dish, but you could fix it anytime-including for a light supper. -Melissa Davenport, Campbell, Minnesota
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Mix flour, baking powder and, if desired, salt. In a small bowl, whisk together egg yolks, milk and lemon juice; stir into flour mixture. , In another bowl, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until stiff peaks form. Fold into flour mixture., Pour into a 9-in. deep-dish pie plate coated with cooking spray. Arrange apple slices over top. Mix sugar and cinnamon; sprinkle over apple., Bake, uncovered, until a knife inserted in the center comes out clean, 18-20 minutes. Serve immediately.
Nutrition Facts : Calories 253 calories, Fat 5g fat (2g saturated fat), Cholesterol 188mg cholesterol, Sodium 142mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 2g fiber), Protein 9g protein.
PUFFY OMELET
This is a beautiful presentation for an omelet. It doesn't look like scrambled eggs! Try with you favorite filling and toppings
Provided by TishT
Categories Breakfast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, let egg whites warm to room temperature about 1 hour.
- Preheat the oven to 350 degrees F.
- On high, beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised.
- In small bowl, using the same beaters, beat egg yolks until thick and lemon colored.
- Add salt, pepper, and milk gradually, beat until well combined.
- With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined.
- Slowly heat a 9-10" heavy skillet with heat resistant handle, or an omelet pan.
- (To test temperature sprinkle a little cold water on skillet. Water should sizzle and roll off in drops).
- Add butter and oil; heat until it sizzles briskly-it should not brown.
- Tilt pan to coat side with butter mixture.
- Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes.
- Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip.
- To serve, fold omelet in half.
- Turn out onto heated serving platter.
- Garnish with parsley sprigs, if desired.
PUFFY CORN OMELET
Categories Egg Breakfast Brunch Bake Quick & Easy Corn Chive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Add corn to a 4-quart pot of boiling salted water , then remove from heat and let stand, covered, 10 minutes. Drain and, when cool enough to handle, cut kernels from cobs with a sharp knife into a bowl, then scrape cobs over bowl to extract "milk."
- Melt butter in a 10-inch ovenproof nonstick skillet (preferably lightweight) and remove skillet from heat, then transfer 3 tablespoons melted butter to bowl with corn (leaving remaining butter in skillet to cool). Toss corn to coat and stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Whisk egg yolks with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl until combined. Beat whites with a pinch of salt in another bowl using an electric mixer at medium speed until they just hold stiff peaks. Fold one third of whites into yolks to lighten, then fold in remaining whites gently but thoroughly. Gently fold in corn mixture.
- Spoon mixture into skillet and bake until pale golden and set, 10 to 12 minutes. Loosen omelet with a heatproof rubber spatula and slide onto a plate. Serve sprinkled with chives.
- Grilling Procedure
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
- Hot: When you can hold your hand there for 1 to 2 seconds
- Medium-hot: 3 to 4 seconds
- Low: 5 to 6 seconds
- If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
PUFFY OMELET
Steps:
- Melt butten in small sausepan. Blend in flour and salt. Cook one minute. Stir in milk. Cook until thick and smooth Beat egg whites untill stiff enough to hold firm peaks Beat yolks well. Stir youlks into white sause. Fold in egg whites Heat shortening in large frying pan. Pour in omelet. Cover and cook untill light brown. 20 min on medium or medium low add cheese loosen from sides, cut through middle tilt pan. fold in half and side onto platter
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