Puffy Omelet

  • Prep Time: 5 minutes
  • Cook Time: 16 minutes
  • Servings: 2 servings


  • 4 count egg yolks
  • 4 count egg whites
  • 1 tablespoon butter or margarine
  • 2 tablespoon water
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper


    1. In a medium mixing bowl beat egg whites with an electric mixer on medium to high speed until frothy. Add water; continue beating about 1 1/2 minutes or until stiff peaks form. Fold in egg yolks, salt, and, if desired, white pepper.
    2. In a large ovenproof skillet heat butter until a drop of water sizzles. Pour in egg mixture, mounding it slightly at sides. Cook over low heat about 6 minutes or until puffed and set on the bottom.
    3. Bake at 325 degrees for 10 to 12 minutes or until a knife inserted near center comes out clean.
    4. Loosen the omelet from the sides of the skillet with a metal spatula. Make a shallow cut slightly off-center across the omelet.
    5. Add filling ingredients as desired to larger side. Fold smaller side of omelet over larger side. Cut omelet in half. Serve immediately.


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