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    You are in: Home / Recipes / Egg White Puffy Omelette Recipe
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    Egg White Puffy Omelette

    Egg White Puffy Omelette. Photo by Annacia

    1/1 Photo of Egg White Puffy Omelette

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    kelsharitt's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Preheat and grease a large, oven-proof skillet on the stove over medium heat. Preheat the oven to 325-degrees.
    3. 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. 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. 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. 6
      Transfer the skillet into the oven and bake for 10-12 minutes, or until an inserted utensil comes out clean.
    7. 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.

    Ratings & Reviews:

    • on April 07, 2012

      55

      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

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    Nutritional Facts for Egg White Puffy Omelette

    Serving Size: 1 (231 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 298.0
     
    Calories from Fat 146
    49%
    Total Fat 16.3 g
    25%
    Saturated Fat 8.0 g
    40%
    Cholesterol 217.4 mg
    72%
    Sodium 904.9 mg
    37%
    Total Carbohydrate 6.4 g
    2%
    Dietary Fiber 1.7 g
    7%
    Sugars 1.3 g
    5%
    Protein 29.8 g
    59%

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