Puffy Apple Omelet Recipe

4.5 5 7
Puffy Apple Omelet Recipe
Puffy Apple Omelet Recipe photo by Taste of Home
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Puffy Apple Omelet Recipe

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4.5 5 7
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt, optional
  • 2 large eggs, separated
  • 3 tablespoons 2% milk
  • 1 tablespoon lemon juice
  • 3 tablespoons sugar
  • TOPPING:
  • 1 large apple, peeled if desired and thinly sliced
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cinnamon

Directions

Preheat oven to 375°. Mix flour, baking powder and, if desired, salt. In a small bowl, whisk together egg yolks, milk and lemon juice; stir into flour mixture.
In another bowl, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until stiff peaks form. Fold into flour mixture.
Pour into a 9-in. deep-dish pie plate coated with cooking spray. Arrange apple slices over top. Mix sugar and cinnamon; sprinkle over apple.
Bake, uncovered, until a knife inserted in the center comes out clean, 18-20 minutes. Serve immediately. Yield: 2 servings.
Health Tip: Most puff pancakes are pretty lean, but satisfying even as breakfast for dinner. The filling often makes them unhealthy, but this recipe uses just a touch of sugar for sweetness.
Originally published as Puffy Apple Omelet in Country Woman March/April 1995, p31

Nutritional Facts

1 piece: 253 calories, 5g fat (2g saturated fat), 188mg cholesterol, 142mg sodium, 44g carbohydrate (32g sugars, 2g fiber), 9g protein.

  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt, optional
  • 2 large eggs, separated
  • 3 tablespoons 2% milk
  • 1 tablespoon lemon juice
  • 3 tablespoons sugar
  • TOPPING:
  • 1 large apple, peeled if desired and thinly sliced
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  1. Preheat oven to 375°. Mix flour, baking powder and, if desired, salt. In a small bowl, whisk together egg yolks, milk and lemon juice; stir into flour mixture.
  2. In another bowl, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until stiff peaks form. Fold into flour mixture.
  3. Pour into a 9-in. deep-dish pie plate coated with cooking spray. Arrange apple slices over top. Mix sugar and cinnamon; sprinkle over apple.
  4. Bake, uncovered, until a knife inserted in the center comes out clean, 18-20 minutes. Serve immediately. Yield: 2 servings.
Health Tip: Most puff pancakes are pretty lean, but satisfying even as breakfast for dinner. The filling often makes them unhealthy, but this recipe uses just a touch of sugar for sweetness.
Originally published as Puffy Apple Omelet in Country Woman March/April 1995, p31

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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"

MY REVIEW
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."

MY REVIEW
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!"

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

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

MY REVIEW
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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