Puffy Apple Omelet Recipe
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Puffy Apple Omelet Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 piece: 252 calories, 5g fat (2g saturated fat), 213mg cholesterol, 126mg sodium, 44g carbohydrate (31g sugars, 2g fiber), 9g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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DonnaBunch User ID: 3945046 216613
Reviewed Jan. 1, 2015

"I made this for my father every Sunday for his last 5 years of life. It was his favorite"

Pickeygirl User ID: 5543541 28834
Reviewed Jan. 22, 2012

"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."

kimkabes User ID: 607903 7558
Reviewed Jan. 1, 2012

"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!"

Keturah113 User ID: 1496382 27883
Reviewed Jun. 28, 2011

"This is excellent! Very light and full of flavor."

irishmom5 User ID: 4009690 12015
Reviewed Jun. 5, 2011

"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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