SUPER FLUFFY OMELET RECIPE BY TASTY
Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
- Whisk the egg yolks until they become homogenous and pale in color. Set aside.
- Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
- Carefully fold the egg yolks into the egg whites until fully incorporated.
- Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
- Lift up each side of the omelette and drop a tablespoon of butter underneath.
- Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
- Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
- Fold the omelette onto a plate and sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram
PUFFY OMELET
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
- Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
- Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
- Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.
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.
Provided by kelsharitt
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 298, Fat 16.3, SaturatedFat 8, Cholesterol 217.4, Sodium 905, Carbohydrate 6.4, Fiber 1.8, Sugar 1.3, Protein 29.9
SOUFFLE OMELET (PUFFY OMELET)
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.
Provided by Karen From Colorado
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 183.8, Fat 14, SaturatedFat 6.6, Cholesterol 392.9, Sodium 456.1, Carbohydrate 1.6, Sugar 0.6, Protein 12.1
PUFFY OMELET
This is a beautiful presentation for an omelet. It doesn't look like scrambled eggs! Try with you favorite filling and toppings
Provided by TishT
Categories Breakfast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
FLUFFY OMELET WITH CHEESE SAUCE
This omelet is made really light and fluffy by beating the egg yolks and whites separately, then combining. Then, it is made extra special by topping it with a homemade cheese sauce.
Provided by Marie
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg whites until frothy.
- Add water and salt and beat until stiff, but not dry.
- Beat egg yolks until lemon-colored and very thick.
- Gently fold yolks into the whites.
- Heat butter in a 10" skillet with oven proof handle.
- Pour in the egg mixture, spreading it evenly, but slightly higher around the edges.
- Reduce heat and cook slowly about 8 to 10 minutes, or until omelet is puffed up and set.
- Gently lift up on edge of it with a spatula; it should be golden on the underside.
- Bake in a 325° oven for about 10 minutes, or until a knife inserted in omelet center comes out clean.
- Loosen omelet around edges with spatula. Tilt pan and fold the smaller, or upper half, over the lower half.
- With the aid of spatula and spoon, slip omelet onto hot platter.
- Spoon Cheese Sauce on it and serve at once.
- To make cheese sauce:.
- Melt 2 tablespoons butter in saucepan over low heat.
- Blend in 2 tablespoons flour, 1/4 teaspoon salt and a dash of black pepper.
- Add 1 cup milk all at one time and cook and stir until mixture bubbles and thickens. Add 1 cup shredded sharp cheese and stir until it melts.
Nutrition Facts : Calories 634.1, Fat 50.5, SaturatedFat 28.8, Cholesterol 545.2, Sodium 1255.2, Carbohydrate 13.2, Fiber 0.2, Sugar 1.1, Protein 31.6
KITTENCAL'S FLUFFY OMELET
Of course you can double this and make it in a large skillet! You can use any favorite cheese you desire, cheddar is good also, I prefer Monterey Jack for omelets! The trick to a fluffy omelet is the baking powder, so do not omit and don't overcook the eggs! --- also see my recipe#251220
Provided by Kittencalrecipezazz
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl whisk together eggs, baking powder, cream, green onions, salt and pepper until frothy.
- Heat an 8-inch skillet over medium heat until your hands feel warm when held about 2-inches above the surface; add in butter and swirl to coat the bottom of the pan evenly.
- Pour the whisked eggs into the skillet; let set slightly.
- Using a heat-proof spatula, push eggs from edge towards the center; tilt pan to let egg fill the spaces.
- Repeat until omelet if JUST set (about 1-2 minutes).
- Sprinkle the grated cheese down the center of the omelet.
- Using the same spatula, gently fold the omelet over the cheese.
- Tilt skillet and slide the filled omelet onto a serving plate (don't worry if you tear the eggs slightly!).
Nutrition Facts : Calories 313.6, Fat 28.5, SaturatedFat 15.8, Cholesterol 342.6, Sodium 312, Carbohydrate 1.1, Sugar 0.4, Protein 13.3
PUFFY OMELET
Looking for an egg recipe? Then check out this great puffy omelet - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- In medium bowl, beat egg whites, water and salt with electric mixer on high speed until stiff but not dry. In small bowl, beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored. Fold egg yolks into egg whites.
- In 10-inch ovenproof skillet, melt butter over medium heat. As butter melts, tilt skillet to coat bottom. Pour egg mixture into skillet. Gently level surface; reduce heat to low. Cook about 5 minutes or until puffy and bottom is light brown. Carefully lift omelet at edge to see color.)
- Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean.
- Tilt skillet and slip pancake turner or metal spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm serving plate. Serve with salsa or tomato pasta sauce.
Nutrition Facts : Calories 200, Carbohydrate 1 g, Cholesterol 440 mg, Fat 1, Fiber 0 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 1 g, TransFat 0 g
MY EGG WHITE FRUIT OMELET
Make and share this My Egg White Fruit Omelet recipe from Food.com.
Provided by kate09
Categories Breakfast
Time 6m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 6
Steps:
- For stuffing dice the nectarine and mix with maple syrup and cinnamon.
- Put into microwave safe dish, cover, and microwave on high for 1 minute. Stir.
- Microwave another minute. The mixture should resemble pretty much mush now.
- For omelet, beat together omelet ingredients until frothy.
- Heat nonstick skillet and spray with non-stick spray.
- Pour into skillet.
- When it is set, put half of the topping on and fold.
- Put on plate and top with the other half.
- Enjoy.
Nutrition Facts : Calories 107.4, Fat 0.6, SaturatedFat 0.1, Sodium 110.2, Carbohydrate 18.4, Fiber 3.5, Sugar 12.9, Protein 8.8
More about "egg white puffy omelette food"
PUFFY OMELETTE RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
Servings 1Total Time 18 minsCategory Healthy RecipesCalories 155 per serving
THE SECRET TECHNIQUE FOR AN EXTRA-FLUFFY OMELET - TASTE …
From tasteofhome.com
FLUFFY EGG WHITE OMELETTE (SOUFFLé-STYLE)
From recipetineats.com
FLUFFY EGG WHITE OMELETTE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
PUFFY OMELETTE RECIPE | MRBREAKFAST.COM
From mrbreakfast.com
PUFFY CHEESE OMELETTE RECIPE BY 10MIN.CHEF | IFOOD.TV
From ifood.tv
3 EGG WHITE OMELETTE PALEO RECIPE - FOOD.COM
From food.com
SOUFFLé OMELETTE WITH CHEESE RECIPE - SERIOUS EATS
From seriouseats.com
MANITOBA EGG FARMERS - HOW TO MAKE OMELETTES
From eggs.mb.ca
I THOUGHT I DIDN’T LIKE EGGS UNTIL I HAD A FLUFFY OMELET
From greatist.com
EGG WHITE OMELETTE - EATING BIRD FOOD
From eatingbirdfood.com
MAKE A FLUFFY, PUFFY OMELETTE BY FOLDING IN WHIPPED EGG …
From lifehacker.com
RECIPE: EGG WHITE OMELET BITES | WHOLE FOODS MARKET
From wholefoodsmarket.com
8,400 EGGS AND A 3.5-METRE FRYING PAN: NEW CALEDONIA …
From theguardian.com
PUFFY OMELETTE - EGG FARMERS OF ALBERTA
From eggs.ab.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love