Mackinac Island Omelet – a delicious recipe with eggs, milk, salt, Parkay margarine, strawberry preserves, almonds. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Beat egg whites until stiff, but not dry.
2
Beat combined yolks, milk and salt until thick and lemon-colored.
3
Fold into egg whites.
4
Melt margarine in 10-inch ovenproof skillet over medium-high heat.
5
Add egg mixture; cook 3 minutes or until underside is golden brown.
6
Bake at 325u00b0 for 10 to 12 minutes or until knife inserted near center comes out clean.
7
Remove from oven.
8
Make a deep crease across center of top.
9
Place process cheese spread on half of omelet; continue baking until process cheese spread begins to melt.
10
Slip spatula underneath, tip skillet to loosen and gently fold in half.
11
Combine preserves and almonds; heat thoroughly, stirring occasionally.
12
Serve over omelet.
804
kcal
Calories
63
g
Fat
7
g
Carbs
53
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 eggs, separated, 2 Tbsp. milk, dash of salt, 2 Tbsp. Parkay margarine, and more.
Yes, Mackinac Island Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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