Puffy Chive Omelette Recipe
Ingredients
| Egg whites | 3 Large | |
| Eggs | 2 Large, separated | |
| Milk fat | 2 Tablespoon | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Dried chives | 1 Tablespoon | |
| Dash paprika | ||
Directions
1. Spray 10-inch glass pie plate with nonstick cooking spray; set aside.
2. In medium bowl, with electric mixer on high speed, beat egg whites until stiff but not dry.
3. In another medium bowl, with electric mixer on medium speed, beat egg yolks until thick and lemon-colored. Using rubber spatula, gently fold yolks, and remaining ingredients, into egg whites, until completely blended. Pour into prepared plate; smooth top to distribute mixture evenly. Microwave on High 2 1/2 to 3 minutes, or until just set, rotating plate once. Omelet will puff considerably when cooking and will drop as it cools.
4. Gently fold omelet in half and slide onto serving plate.
2. In medium bowl, with electric mixer on high speed, beat egg whites until stiff but not dry.
3. In another medium bowl, with electric mixer on medium speed, beat egg yolks until thick and lemon-colored. Using rubber spatula, gently fold yolks, and remaining ingredients, into egg whites, until completely blended. Pour into prepared plate; smooth top to distribute mixture evenly. Microwave on High 2 1/2 to 3 minutes, or until just set, rotating plate once. Omelet will puff considerably when cooking and will drop as it cools.
4. Gently fold omelet in half and slide onto serving plate.
Chef
