Puffy Corn Omelet Recipes

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PUFFY OMELET



Puffy Omelet image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

4 large eggs
Kosher salt and freshly ground black pepper
2/3 cup grated Gruyere cheese
1/4 cup soda water
2 tablespoons unsalted butter
Thinly sliced fresh chives, for topping
Thinly sliced fresh flat-leaf parsley, for topping

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.

SUPER FLUFFY OMELET RECIPE BY TASTY



Super Fluffy Omelet Recipe by Tasty image

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

5 large egg whites
3 large egg yolks
2 tablespoons unsalted butter, halved
salt, to taste
pepper, to taste
fresh chive, chopped, for garnish

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

PUFFY OMELET



Puffy Omelet image

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

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

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



Puffy Omelet image

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

6 egg whites
1/8 teaspoon cream of tartar
6 egg yolks
3/4 teaspoon salt
1 dash pepper
6 tablespoons milk
2 tablespoons butter
2 teaspoons vegetable oil
parsley, optional

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



Puffy Corn Omelet image

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

3 ears of corn, husked
4 1/2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs, separated
1 tablespoon finely chopped fresh chives

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 CORN OMELET



Puffy Corn Omelet image

Categories     Breakfast     Bake     Corn     Healthy

Yield 4 main-course servings

Number Of Ingredients 6

3 ears of corn, husked
4 1/2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs, separated
1 tablespoon finely chopped fresh chives

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.
  • EB Fact
  • Eggland's Best eggs have just 175mg of cholesterol, compared to ordinary eggs that have 185mg of cholesterol. Using EB eggs in this recipe will reduce the total amount of cholesterol per serving by 5%!
  • Tips
  • Quick Substitute: Use frozen corn when corn is not in season.
  • Say Cheese: Mix in your favorite... Swiss, cheddar or goat cheese.
  • Flavor Boost: Mix in a tablespoon each of chopped onions and chopped green pepper for an extra kick.
  • Finishing Touch: Right before serving, drizzle a little melted butter and put a dash of paprika on each piece.
  • Nutrition Information
  • Serving size: 1 serving
  • Calories: 243
  • Fat: 18g (65.2% calories from fat)
  • Cholesterol: 210mg
  • Sodium: 338mg
  • Total Carbohydrate: 13g
  • Dietary Fiber: 2g
  • Protein: 8g

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