Puffy omelet
Puffy omelet
Ingredients/Components
- milk - 1/3 c
- salt - 1/4 tsp
- butter - 2 Tbsp
- eggs, separated - 4 item
- cream of tartar - 1/4 tsp
- cooked shrimp - 1 c
- In large bowl, at high speed, beat egg whites until foamy
How to make puffy omelet:
About 30 minutes before serving, preheat oven to 350°. In large bowl, at high speed, beat egg whites until foamy. Add cream of tartar beating until stiff but not dry. In small bowl, at medium speed, beat yolks with 1/4 cup cold water and salt until very light and fluffy. Fold into whites. In a skillet, heat butter. Add egg mixture. Cook over low heat 3 minutes until puffy and golden on bottom when lifted with spatula. Bake 10 minutes until light brown and center springs when lightly touched. Run spatula around sides to loosen omelet. Make cut through center. Fold in half and slide out. Serves 3 to 4. Top with Shrimp Sauce.Shrimp Sauce:1 (10 oz.) can condensed frozen cream of shrimp1/3 c. milk1 c. cooked shrimp In medium pan, prepare cream of shrimp as directed but use 1/3 cup milk. When smooth, stir in 1 cup cooked shrimp. Heat. Pour over omelet. Men love it!Recipe categories: Egg, Breakfast, Omelets and frittatas.
Rating:
Related ingredients:
sugar, egg yolks, shortening, unbaked pie shell, hard-boiled eggs, leftover mashed potatoes, envelope knox gelatine, large carrots, grated, unbaked pie crust, jar chunky applesauce
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