Puffy Omelet Recipe

Name: Puffy Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 Tbsp. butter; 1 fresh tomato, peeled and chopped; 1/2 small green pepper, chopped; 1/8 tsp. granulated garlic; 2 Tbsp. finely chopped onion; 6 eggs, separated; 6 Tbsp. hot water; 1/2 tsp. salt; 1/8 tsp. white pepper; 1 1/2 Tbsp. butter

Servings: persons

1 Tbsp. butter
1 fresh tomato, peeled and chopped
1/2 small green pepper, chopped
1/8 tsp. granulated garlic
2 Tbsp. finely chopped onion
6 eggs, separated
6 Tbsp. hot water
1/2 tsp. salt
1/8 tsp. white pepper
1 1/2 Tbsp. butter

1
In a small saucepan, melt butter.
2
Add tomato, green pepper, garlic and onion.
3
Simmer, covered, about 15 minutes.
4
Set aside. Preheat oven to 350u00b0.
5
Beat egg whites until stiff.
6
Beat egg yolks until thick and lemon-colored.
7
Beat in water, salt and pepper.
8
Fold yolks into the beaten whites.
9
Melt butter in a 10-inch omelet pan.
10
Turn mixture into pan and cover.
11
Cook on low until omelet is puffed and underside is browned.
12
Place pan, uncovered, in the oven and bake 10 to 15 minutes, until top is dry.
13
Cut into 4 to 6 wedges; top with reserved tomato mixture and serve at once.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. butter, 1 fresh tomato, peeled and chopped, 1/2 small green pepper, chopped, 1/8 tsp. granulated garlic, and more.

Yes, Puffy 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.

Puffy Omelet

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