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Puffy Cinnamon-Apple Omelet Recipe
Puffy Cinnamon-Apple Omelet Recipe photo by Taste of Home

Puffy Cinnamon-Apple Omelet Recipe

Publisher Photo
This is one omelet you won't forget because of it's unique and delicious flavors!—Melissa Davenport, Campbell, Minnesota
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 2 servings

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 Eggland's Best Eggs, separated
  • 3 tablespoons fat-free 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

Nutritional Facts

1 serving equals 249 calories, 5 g fat (2 g saturated fat), 212 mg cholesterol, 130 mg sodium, 44 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fruit.

Directions

  1. Preheat oven to 375°. In a small bowl, combine flour and baking powder. In another bowl, whisk egg yolks, milk and lemon juice; add to dry ingredients and mix well. Set aside.
  2. In a 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, 18-20 minutes or until a knife inserted near center comes out clean. Cut in half. Yield: 2 servings.
Originally published as Puffy Apple Omelet in Comfort Food Diet bookazine 2010

Nutritional Facts

1 serving equals 249 calories, 5 g fat (2 g saturated fat), 212 mg cholesterol, 130 mg sodium, 44 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fruit.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Puffy Cinnamon-Apple Omelet

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Reviewed May. 24, 2013

One of our family favourites, when I make this for breakfast my son tells me that I'm like a gourmet chef. A definite keeper!

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