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

Puffy Dessert Omelet Recipe

Publisher Photo
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 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.

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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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