Puffy Omelet

READY IN: 1hr 35mins
Recipe by TishT

This is a beautiful presentation for an omelet. It doesn't look like scrambled eggs! Try with you favorite filling and toppings

Top Review by Sackville

This was a delightful Sunday breakfast! It was really easy to make and looked great, all puffed up in my pan. I also turned the grill on at the very end, just to brown the top of the omelet, and served it with salsa. Yummy!

Ingredients Nutrition

Directions

  1. In a large bowl, let egg whites warm to room temperature about 1 hour.
  2. Preheat the oven to 350 degrees F.
  3. On high, beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised.
  4. In small bowl, using the same beaters, beat egg yolks until thick and lemon colored.
  5. Add salt, pepper, and milk gradually, beat until well combined.
  6. With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined.
  7. Slowly heat a 9-10" heavy skillet with heat resistant handle, or an omelet pan.
  8. (To test temperature sprinkle a little cold water on skillet. Water should sizzle and roll off in drops).
  9. Add butter and oil; heat until it sizzles briskly-it should not brown.
  10. Tilt pan to coat side with butter mixture.
  11. Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes.
  12. Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip.
  13. To serve, fold omelet in half.
  14. Turn out onto heated serving platter.
  15. Garnish with parsley sprigs, if desired.

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