Prep 10 mins
Cook 20 mins
This Omelet is very light and fluffy. Fill it with any of your favorite fillers. Makes a very attractive presentation. Keep in mind that, although this dish looks very big, it is not as filling as you might think because it is such a light omelet.
- 4 egg whites
- 2 tablespoons water
- 1⁄4 teaspoon salt
- 4 egg yolks
- 1 tablespoon butter or 1 tablespoon margarine
- 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.
Oh my !!! This was an absolutely delicious omelet. I had made it for lunch and it was the perfect amount, so light and tasty. I perhaps cooked it just a bit too much in the skillet but it still worked out fine though. I had filled mine with ham and cheddar and had poured a bit of Hollandaise sauce over it. Had a few fruits on the side. This was just so worth the time in beating the eggs separately. Thanks for sharing your recipe Karen...I will be making these more often.
This was a little more difficult than a regular omelet (beating the egg whites and yolks separately) but still FUN recipe to make. I felt like I was doing a neat science experiment). I couldn't believe how puffy the eggs turned out! Definitely the recipe to choose to impress! I sauteed some spinach/broccoli for the filling, adding some pepper jack cheese and sliced jalapenos. I served mine with some broccoli sprouts and guacamole (fabulous!) Thanks for posting- Roxygirl
Unbelievable. So easy, and what an impressive presentation. My boyfriend said it was the best he's ever had...he compared it to a fancy breakfast place we have here in Portland ME and said it was better than what they serve! A+++++