Puffy Omelet Cahuenga for 2

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement