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Meet the Cook: With all the eggs our chickens produce, I could make this omelet every day! I guess I consider it to be mostly a festive dish, but you could fix it anytime...including for a light supper. Growing up in a big family - seven children - of big eaters, I started cooking early. Now, I have a husband who likes to eat! We're the parents of one son, 8, and two daughters, 6 and 4. -Melissa Davenport, Campbell, Minnesota
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (prepared with fat-free milk and without salt) equals 252 calories, 5 g fat (2 g saturated fat), 213 mg cholesterol, 126 mg sodium, 44 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as Puffy Apple Omelet in Country Woman March/April 1995, p31
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Jan. 22, 2012 by Pickeygirl
This was really good and really fluffed up in the oven. It was light but filling and I enjoyed the tartness of the apples. Next time, I'll try cooking the apples in the cinnamon and sugar to get them a little softer, before putting them in the oven.
Reviewed on Jan. 01, 2012 by kimkabes
Outstanding. I think it should be called a puffy pancake though. My husband won't eat eggs, and he never knew!I used whole wheat pastry flour and Stevia and it was fabulous. Light and guilt free!
Outstanding. I think it should be called a puffy pancake though. My husband won't eat eggs, and he never knew!
I used whole wheat pastry flour and Stevia and it was fabulous. Light and guilt free!
Reviewed on Jun. 28, 2011 by Keturah113
This is excellent! Very light and full of flavor.
Reviewed on Jun. 05, 2011 by irishmom5
My husband and I had this for dinner tonight. We love it so much, I'm going to quadruple the recipe so that we'll have enough for our kids!
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