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Puffy Apple Omelet Recipe

Puffy Apple Omelet Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings


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


  • 1. In a small bowl, combine the flour, baking powder and salt if desired. Add egg yolks, milk and lemon juice; mix well and set aside.
  • 2. In a small mixing 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. Bake, uncovered, at 375° for 18-20 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 2 servings.

Recipe Note

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.

Nutritional Facts

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

Reviews for Puffy Apple Omelet

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Reviewed 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."

Reviewed Jan. 1, 2015

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

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."

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!"

Reviewed Jun. 28, 2011

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

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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