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Puffy Apple Omelet

Puffy Apple Omelet
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. -Mel
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt, optional
  • 2 eggs, separated
  • 3 tablespoons milk
  • 1 tablespoon lemon juice
  • 3 tablespoons sugar
  • TOPPING:
  • 1 large tart apple, peeled and thinly sliced
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cinnamon

Directions

  • In a small bowl, combine the flour, baking powder and salt if
  • desired. In a small bowl, whisk the egg yolks, milk and lemon juice.
  • Stir into dry ingredients and mix well; set aside.
  • In another small bowl, beat egg whites on medium speed until soft
  • peaks form. Gradually beat in sugar, 1 tablespoon as a time, on high
  • until stiff peaks form. Fold into yolk mixture.
  • Pour into a shallow 1-1/2-qt. baking dish coated with cooking spray.
  • Arrange apple slices on top. Combine sugar and cinnamon; sprinkle
  • over apples.
  • Bake, uncovered, at 375° for 18-20 minutes or until a knife
  • inserted near the center comes out clean. Serve immediately. Yield:
© Taste of Home 2013

2 of 2

Puffy Apple Omelet (continued)

Directions (continued)

  • 2 servings.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013