Souffle Omelet (Puffy Omelet) – a delicious recipe with egg whites, water, salt, egg yolks, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
-
1
Beat egg whites until frothy.
-
2
Add water and salt; continue beating about a minute or until stiff peaks form.
-
3
Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
-
4
Fold yolks into whites.
-
5
Heat butter in a 10 inch skillet with an oven proof handle.
-
6
Pour in egg mixture, mounding it a little higher on the sides.
-
7
Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
-
8
Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
-
9
Make a shallow cut off center of the omelet.
-
10
Place your fillers on the larger half of the omelet.
-
11
Fold the smaller half over the fillers.
-
12
Slip omelet onto a warmed plate.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
