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Puffy Herb Omelette Recipe
|Alfalfa sprouts||1 Cup (16 tbs)|
|Chopped chives||1 Tablespoon (Fresh / Freeze Dried)|
|Dill weed||1 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Eggs||5 , separated|
|Cheddar cheese sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 682 Calories from Fat 416
% Daily Value*
Total Fat 47 g71.6%
Saturated Fat 15.6 g78%
Trans Fat 0 g
Cholesterol 1079.2 mg
Sodium 2768.6 mg115.4%
Total Carbohydrates 28 g9.4%
Dietary Fiber 2.7 g10.9%
Sugars 8.4 g
Protein 37 g74.3%
Vitamin A 99.7% Vitamin C 89.7%
Calcium 35.4% Iron 52.7%
*Based on a 2000 Calorie diet
Beat egg whites until stiff, moist peaks form.
In a separate bowl, beat egg yolks until very thick; stir in milk, salt, parsley, chives, dill weed, mustard, pepper, and garlic salt.
Gently fold egg yolk mixture into whites until blended.
In a 10 inch omelet pan or frying pan with sloping sides and heat resistant handle, melt butter over medium heat; tilt pan to coat bottom and sides.
Pour egg mixture into pan and smooth surface gently.
Reduce heat to low and cook until lightly browned on bottom (5 to 7 minutes); lift edge of omelet with a spatula to test.
Place pan in a 325° oven for 10 to 12 minutes or until a knife inserted in the center comes out clean.
Run a spatula around edge of omelet.
Tip pan and slide spatula under omelet to loosen; fold omelet in half and slip onto a heated plate.
With a spatula, lift top edge gently and quickly tuck sprouts into fold.