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
- 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
- 1 large tart apple, peeled and thinly sliced
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 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: 2 servings.
Originally published as Puffy Apple Omelet in Country Woman March/April 1995, p31
Enjoy this recipe with a sparkling wine.
Reviews for Puffy Apple Omelet
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review