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Puffy Dessert Omelet Recipe
Puffy Dessert Omelet Recipe photo by Taste of Home

Puffy Dessert Omelet Recipe

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Carol Mead of Los Alamos, New Mexico suggests this slightly sweet omelet treat. "It's definitely worth the extra time it takes to fix," Carol comments.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 6 Eggland's Best Eggs, separated
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • 1 pint fresh strawberries, sliced and sweetened
  • Whipped cream

Nutritional Facts

1 serving (1 piece) equals 249 calories, 14 g fat (6 g saturated fat), 334 mg cholesterol, 448 mg sodium, 22 g carbohydrate, 2 g fiber, 10 g protein.

Directions

  1. In a bowl, beat egg whites with salt until stiff peaks form; set aside. In another bowl, beat the egg yolks, sugar, flour, lemon peel and vanilla until smooth. Fold in egg whites. In a 10-in. ovenproof skillet, melt butter over medium-low heat. Add egg mixture. Cook without stirring for 6-7 minutes or until bottom is golden brown. Remove from the heat. Broil 4 in. from the heat for 1 minute or just until top is golden (watch carefully). Fold omelet in half; transfer to a serving platter. Top with strawberries and whipped cream. Yield: 4 servings.
Originally published as Puffy Dessert Omelet in Taste of Home August/September 1998, p53

Nutritional Facts

1 serving (1 piece) equals 249 calories, 14 g fat (6 g saturated fat), 334 mg cholesterol, 448 mg sodium, 22 g carbohydrate, 2 g fiber, 10 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Puffy Dessert Omelet(1)

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Reviewed Mar. 9, 2011

I probably shouldn't have rated this recipe, because I actually haven't made it. However, it reminds me of a recipe I used to make about 44 years ago when I was a new wife. It was made just like this and it was one of our favorite Saturday morning breakfasts. I made it again and again. And, I will be making this one this weekend. It sounds exactly like the one I used to make. I wore out the recipe card and lost it a long time ago. Thanks for this one.

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