Puffy Chive Omelette Recipe

Summary

CuisineCourse
Method

Ingredients

 8 eggs, at room temperature
 All purpose flour3 Tablespoon
 Milk3 Tablespoon
 Chopped chives2 Teaspoon, frozen
 Salt1/2 Teaspoon
 Onion1/2 Teaspoon
 Dry mustard1 Teaspoon
 Worcestershire sauce1/4 Teaspoon
 Pepper white1 Dash

Directions

Separate eggs; put yolks into small mixer bowl and whites into large mixer bowl.
Assemble Mixer.
Beat egg yolks at MEDIUM until creamy.
Beat in flour, milk, chives, salt, onion salt, mustard, Worcestershire, and pepper.
Wash beaters and dry.
Beat egg whites until stiff but not dry at HIGH.
Carefully pour yolk mixture over whites; mix at LOW just until blended.
Spoon into well-buttered shallow 2-quart (2 liter) casserole or souffle dish.
Bake in preheated 350°F (180°C) oven for 30 to 35 minutes, or until golden brown.
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