Puffy Omelet Cahuenga for 2

"Diced tomato and avocado in sour cream sauce poured inside and over puffy omelet from the oven."
 
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Ready In:
35mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • In small mixer bowl, beat egg whites until stiff but not dry.
  • Beat egg yolks until thick and lemon colored.
  • Beat in milk, salt and pepper; gently fold into egg whites with spatula.
  • Heat oven to 325 degrees.
  • In 8-inch skillet with ovenproof handle, heat butter until just hot enough to sizzle a drop of water, rotating skillet so that butter evenly coats the bottom.
  • Pour omelet mixture into skillet, level surface gently.
  • Reduce heat; cook until puffy and light brown on bottom, about 5 minutes. (Lift omelet at edge to judge color).
  • Place skillet in oven; bake until knife inserted in center comes out clean, 12 to 15 minutes.
  • While omelet bakes, peel and dice avocado.
  • Heat sour cream, salt and dill (do not boil).
  • Gently stir tomato and avocado into sour cream mixture; heat through.
  • To serve, pour part of the sauce on omelet in skillet.
  • Tip skillet and loosen omelet by slipping rubber scraper, pancake turner or spatula under; fold omelet and remove to heated platter.
  • Pour remaining sauce on top.

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RECIPE SUBMITTED BY

My name is Jill. When I discovered Recipezaar, and that you can 'sort' recipes by 'rating' it really got my attention. I am building a collection of five star (rated by 100 or more users on this site) :) recipes. This is quite an improvement over frozen entrees from the microwave for lunch!!! I tell everyone I can about this site, so they can reap the benefits too!
 
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