Total Time
20mins
Prep 10 mins
Cook 10 mins

This is your traditional puffy omelette made with only two whole eggs and the rest is egg-white powder. Aged, sharp cheeses are best when filling the omelette.

Ingredients Nutrition

Directions

  1. To make the 6 egg whites from egg white powder, heat the water so it is warm (but not hot). Stir the powder into the water until just moistened.
  2. Preheat and grease a large, oven-proof skillet on the stove over medium heat. Preheat the oven to 325-degrees.
  3. Combine the egg whites (including the whites made from powder) in a large mixing bowl and beat them until frothy. Add the water and continue beating the egg whites until stiff (tips stand up straight).
  4. In a separate bowl beat the 2 remaining egg yolks, the salt, and the white pepper. Fold the egg-yolk mixture into the egg whites until it develops a uniform color.
  5. Spoon the egg mixture into the preheated skillet. Mound the eggs towards the edges, leaving a slight depression in the center. Cook the eggs for 6 minutes, without stirring.
  6. Transfer the skillet into the oven and bake for 10-12 minutes, or until an inserted utensil comes out clean.
  7. On a level surface, make a shallow cut slightly off-center in the omelette. Load your toppings (cheese and veggie burger) on the larger side of the cut. Fold the smaller side over, cut in half and serve immediately.
Most Helpful

5 5

Aside from the fact that I tossed my skillet in the trash after making this because every single thing I cook in it sticks no matter how well greased it is I loved everything about this, lol. Yes it does take a little longer than your average omelet, but thats what the weekend is for. It's the time you have to enjoy things a little more special. I really need to say that this baby domes out *huge*. I made one serving as DH took off early to see if the lake is ready for fishing yet and I knew that I didn't want a 3 egg brekkie so I used two eggs. With 2 eggs it filled half of a dinner plate and I used the whole veggie pattie to cover the "bottom" portion. I don't think I'll be needing lunch today. By whipping the whites your finished omelet feels like your eating a cloud, it's really that light. This is a marvelous recipe and I'm so happy that I adopted Kelsharitt for this Spring 2012 PAC round :D