Puffy Dessert Omelet Recipe

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

Read Reviews
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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 or margarine
  • 1 pint fresh strawberries, sliced and sweetened
  • Whipped cream

Directions

In a mixing 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 piece: 249 calories, 14g fat (6g saturated fat), 334mg cholesterol, 448mg sodium, 22g carbohydrate (17g sugars, 2g fiber), 10g protein.

  • 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 or margarine
  • 1 pint fresh strawberries, sliced and sweetened
  • Whipped cream
  1. In a mixing 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

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Roane User ID: 5025963 57057
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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