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Puffy Omelette
From Dorothy McNett's recipes at www.dorothymcnett.com. This is fabulous with a crab or shrimp cream sauce. Because it puffs up like a souffle, you will need the 10-11 inch pan.
4 eggs, separated
1/4 cup milk or half and half
salt and pepper
2 tablespoons butter or olive oil
Preheat oven to 350 degrees. Separate eggs, beat egg whites until stiff using an egg beater or electic beater. Set aside. Using the same beater, beat egg yolks, milk, salt and pepper until thick and lemon colored. Gently fold into egg whites. Heat 10 - 11inch skillet with oil or butter. Pour mixture into hot pan, reduce to low heat and cook until light brown underneath but still bubbly and moist on the top. (takes about 4 - 6 minutes). Place skillet in oven and bake about 7-8 minutes, to brown. Make a 1/2 inch deep crease across omelette and fold omelette in half...then roll it out onto an oval platter. Garnish with grated cheese, snipped parsley, or a creamy sauce and serve immediately.
Recipe created 2002-08-07.
