Puffy Chive Omelette Recipe
A never to be missed recipe of puffy chive omelet. Once you try this puffy chive omelet things will change for good. Serve this tasty breakfast as often as you like! Treat your friends to this puffy chive omelet and let them know its taste.
Ingredients
8 eggs, at room temperature
3 tablespoons (45 ml) all-purpose flour
3 tablespoons (45 ml) milk
2 teaspoons (10 ml) chopped chives, fresh or frozen
1/2 teaspoon (2 ml) salt
1/2 teaspoon (2 ml) onion salt
1 teaspoon (5 ml) dry mustard
1/4 teaspoon (1 ml) Worcestershire sauce
Dash white pepper
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.
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.
