Puffy Omelet

Recipe by TishT
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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