Egg White Puffy Omelette

"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."
photo by Annacia photo by Annacia
photo by Annacia
Ready In:




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

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  1. 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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