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Puffy Omelette Recipe
|Sliced peaches in fruit juice/1 cup sliced fresh peaches||8 4⁄5 Ounce|
|Brown sugar||1 Tablespoon|
|Ground ginger||1⁄10 Teaspoon|
|Crumbled gingersnap cookies||3⁄10 Cup (4 tbs) (about 5)|
|Butter||2 1⁄2 Teaspoon (divided)|
|Cream of tartar||1⁄2 Teaspoon|
Calories 436 Calories from Fat 134
% Daily Value*
Total Fat 20 g30.8%
Saturated Fat 7.3 g36.6%
Trans Fat 0 g
Cholesterol 436.4 mg145.5%
Sodium 302.1 mg12.6%
Total Carbohydrates 50 g16.5%
Dietary Fiber 2.1 g8.5%
Sugars 36.6 g
Protein 14 g27.3%
Vitamin A 18.5% Vitamin C 75%
Calcium 11.5% Iron 38.4%
*Based on a 2000 Calorie diet
In small bowl, stir together gingersnaps and 1 1/2 teaspoons of the butter. Set aside.
In large mixing bowl at high speed, beat egg whites with 1/4 cup of the reserved juice or water and cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored. Gently, but thoroughly, fold yolks into whites.
In 10-inch omelet pan over medium-high heat, heat remaining 1 teaspoon butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Gently smooth surface. Reduce heat to medium. Cook until puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge to judge color.) Bake in preheated 350°F oven until knife inserted halfway between center and outer edge comes out clean, about 10 to 12 minutes. Loosen edges with spatula.
With sharp knife, cut upper surface down center of omelet but DO NOT cut through to bottom of omelet. Fill with reserved peaches and sprinkle with reserved gingersnaps. Tip skillet. With pancake turner, fold omelet in half and invert onto warmed plate with a quick flip of the wrist.