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Puffy Omelette With Avocado Sauce Recipe
|Eggs||6 , separated|
|Milk||1⁄3 Cup (5.33 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Curry powder||1 Teaspoon|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Lemon juice||1 Teaspoon|
|Avocado||1 Small, peeled and cubed|
Serving size: Complete recipe
Calories 1251 Calories from Fat 900
% Daily Value*
Total Fat 102 g157.3%
Saturated Fat 45.5 g227.4%
Trans Fat 0 g
Cholesterol 1414.3 mg
Sodium 2094.8 mg87.3%
Total Carbohydrates 44 g14.6%
Dietary Fiber 11.2 g44.9%
Sugars 14 g
Protein 47 g94.8%
Vitamin A 79.5% Vitamin C 36%
Calcium 34.5% Iron 52%
*Based on a 2000 Calorie diet
Beat yolks until thick and lemon colored; beat in milk, salt, pepper; fold into whites.
Heat butter in oven-proof skillet; pour in eggs.
Cook over low heat about 5 minutes or until lightly browned on bottom.
Bake at 350°F. for 10 to 15 minutes or until top springs back when pressed with finger.
Meanwhile, in saucepan, cook onions with curry in butter until tender.
Add soup, milk, and lemon juice.
Heat; stir now and then.
Add avocado just before serving.
When omelet is done, transfer to platter.
Make a shallow cut down the center; pour part of sauce on; fold in half.
Top with remaining sauce.