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Puffy Apple Omelet

With all the eggs our chickens produce, I could make this omelet every day! It's a pretty festive-looking dish, but you could fix it anytime—including for a light supper. —Melissa Davenport, Campbell, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt, optional
  • 2 large eggs, separated, room temperature
  • 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.
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.
Nutrition Facts
1 piece: 253 calories, 5g fat (2g saturated fat), 188mg cholesterol, 142mg sodium, 44g carbohydrate (32g sugars, 2g fiber), 9g protein.

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Reviews

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Average Rating:
  • nancy headlee
    Aug 23, 2019

    Yum! We love this and it will become part of our menu choices. Plus the calories are not crazy. Thank you for sharing this gem.

  • MarineMom_texas
    Jul 25, 2018

    I prepared this for our Sunday breakfast and cannot say enough good things about it. It was easy to prepare but takes several steps. I followed the recipe exactly and we loved this omelet. We will be having this again. Volunteer Field Editor

  • ms11145
    Oct 30, 2017

    This is a great low carb diet dessert. I omitted the teaspoon of sugar over the apples and really upped the cinnamon. I also added just a tad of Mexican vanilla to the egg while to give it more flavor. Next time, I will add even more. While I didn't mind the apples still being crunchy, I read one reviewer's suggestion of partially cooking the apples before adding to the pie pan. That would bring out the natural juices more which is a great suggestion.

  • DonnaBunch
    Jan 1, 2015

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

  • azzilu
    Feb 7, 2012

    No comment left

  • Pickeygirl
    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
    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
    Jun 28, 2011

    This is excellent! Very light and full of flavor.

  • irishmom5
    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!

  • sabinej9
    Apr 18, 2009

    No comment left