Best Puffy Omelet Recipes

PUFFY OMELET

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.

PUFFY OMELET

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.

PUFFY APPLE OMELET

Steps:

• Preheat oven to 375°. Mix flour, baking powder and, if desired, salt. In a small bowl, whisk together egg yolks, milk and lemon juice; stir into flour mixture. , In another bowl, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until stiff peaks form. Fold into flour mixture., Pour into a 9-in. deep-dish pie plate coated with cooking spray. Arrange apple slices over top. Mix sugar and cinnamon; sprinkle over apple., Bake, uncovered, until a knife inserted in the center comes out clean, 18-20 minutes. Serve immediately.

PUFFY OMELET

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.

SOUFFLE OMELET (PUFFY OMELET)

Steps:

• Beat egg whites until frothy.
• Add water and salt; continue beating about a minute or until stiff peaks form.
• Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
• Fold yolks into whites.
• Heat butter in a 10 inch skillet with an oven proof handle.
• Pour in egg mixture, mounding it a little higher on the sides.
• Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
• Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
• Make a shallow cut off center of the omelet.
• Place your fillers on the larger half of the omelet.
• Fold the smaller half over the fillers.
• Slip omelet onto a warmed plate.

PUFFY CORN OMELET

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 OMELET

Steps:

• Melt butten in small sausepan. Blend in flour and salt. Cook one minute. Stir in milk. Cook until thick and smooth Beat egg whites untill stiff enough to hold firm peaks Beat yolks well. Stir youlks into white sause. Fold in egg whites Heat shortening in large frying pan. Pour in omelet. Cover and cook untill light brown. 20 min on medium or medium low add cheese loosen from sides, cut through middle tilt pan. fold in half and side onto platter

BAKED PUFFY CHEESE OMELET WITH PEACH SALSA

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle 1 cup of the cheese and the onions in pie plate.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until well blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese; bake 3 to 5 minutes longer or until melted. Let stand 5 minutes before serving.
• In small bowl, mix salsa and preserves. Serve omelet with salsa.

PUFFY CINNAMON-APPLE OMELET

Steps:

• Preheat oven to 375°. In a small bowl, combine flour and baking powder. In another bowl, whisk egg yolks, milk and lemon juice; add to dry ingredients and mix well. Set aside. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into yolk mixture. , Pour into a shallow 1-1/2-qt. baking dish coated with cooking spray. Arrange apple slices on top. Combine sugar and cinnamon; sprinkle over apples., Bake, uncovered, 18-20 minutes or until a knife inserted in the center comes out clean. Cut in half.

PUFFY APPLE OMELET

Steps:

• 1. In a small bowl, combine the flour and baking powder. In another small bowl, whisk the egg yolks, milk and lemon juice. Stir into dry ingredients and mix well; set aside.
• 2. In a third small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in the sugar, 1 Tbsp. at a time, on high until stiff peaks form. Fold into yolk mixture.
• 3. Pour into a shallow 1-1/2-qt. baking dish coated with cooking spray. Arrange apple slices on top. Combine sugar and cinnamon; sprinkle over apples.
• 4. Bake, uncovered, in a preheated 375-degree oven for 18-20 minutes or until a knife inserted near the center comes out clean. Cut in half and serve while warm.

PUFFY DESSERT OMELET

Steps:

• In a bowl, beat egg whites with salt until stiff peaks form; set aside. In another bowl, beat the egg yolks, sugar, flour, lemon zest and vanilla until smooth. Fold in egg whites. In a 10-in. ovenproof skillet, melt butter over medium-low heat. Add egg mixture. Cook without stirring for 6-7 minutes or until bottom is golden brown. Remove from the heat. Broil 4 in. from the heat for 1 minute or just until top is golden (watch carefully). Fold omelet in half; transfer to a serving platter. Top with strawberries and whipped cream.

PUFFY OMELET

Steps:

• 1. Heat oven to 325°F. In large bowl, combine egg whites, salt and water beat until stiff peaks form. Set aside.2. With same beaters, in small bowl, beat egg yolks and pepper until thickened and light yellow in color. Fold into egg whites.3. Melt margarine in 10-inch ovenproof skillet over medium heat tilt pan to coat. Pour in egg mixture. Reduce heat to low cook about 5 minutes or until puffy and light brown on bottom.4. Place skillet in oven. Bake at 325°F. for 15 to 18 minutes or until knife inserted in center comes out clean. To remove from pan, tip skillet, loosening omelet with pancake turner. Fold in half* and slip onto platter. Serve immediately with Cheese Sauce, page 314, if desired.TIPS: * If desired, cut into wedges rather than folding in half.For 3-egg omelet, cut all ingredients in half. Cook in 6 or 8-inch skillet until puffy and light brown. Bake 10 to 15 minutes.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 160 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 3 g 15% * Cholesterol: 320 mg 107% * Sodium: 690 mg 29% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 9 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 1/2 Medium-Fat Meat, 1 FatSee Cook's Note: How to Make an Omelet