Puffy Jelly Omelette Recipe
Summary
MethodBaked
Ingredients
| Eggs | 6 , separated | |
| Milk | 6 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter | 3 Tablespoon | |
| 1/2 cup tart jelly | ||
Directions
Heat oven to 350 degrees.
Beat egg whites in large bowl until stiff.
In another bowl, beat egg yolks until thick and lemon-colored.
Beat in milk, salt and pepper and fold into the beaten egg whites.
Melt butter in heavy skillet (about 10 inches in diameter).
Pour in egg mixture.
Cook over low heat until light brown underneath (about 10 minutes).
Place skillet in oven and bake omelet until light brown on top, and until, when touched lightly with finger, no imprint remains (10 to 15 minutes).
Make a 1/2-inch deep crease across the omelet, half-way between the skillet handle and opposite side.
Make 1-inch cuts at either end of crease.
Spread half of omelet with tart jelly.
Using spatula, carefully fold omelet on crease line, being careful not to break.
Slide on to warm platter and serve immediately.
Beat egg whites in large bowl until stiff.
In another bowl, beat egg yolks until thick and lemon-colored.
Beat in milk, salt and pepper and fold into the beaten egg whites.
Melt butter in heavy skillet (about 10 inches in diameter).
Pour in egg mixture.
Cook over low heat until light brown underneath (about 10 minutes).
Place skillet in oven and bake omelet until light brown on top, and until, when touched lightly with finger, no imprint remains (10 to 15 minutes).
Make a 1/2-inch deep crease across the omelet, half-way between the skillet handle and opposite side.
Make 1-inch cuts at either end of crease.
Spread half of omelet with tart jelly.
Using spatula, carefully fold omelet on crease line, being careful not to break.
Slide on to warm platter and serve immediately.
Chef
