Recipes
Puffy Omelette
There’s no simpler pleasure than biting into a puffy omelette filled with your favourite ingredients. What makes this basic omelette recipe so airy is whisking the yolks separate from the whites.
Serves
1
Prep Time
5 min
Cook Time
13 min
Print RecipeIngredients
- 2 eggs, separated
- 2 tsp (10 mL) water
- Pinch salt
- Pinch pepper
Instructions
- Step 1
Preheat oven to 350°F (180°C).
- Step 2
Whisk egg yolks, water, salt and pepper until blended; set aside.
- Step 3
Beat egg whites in medium bowl until stiff but not dry. Fold yolk mixture gently into whites.
- Step 4
Spray 8-inch (20 cm) ovenproof skillet with cooking spray. Heat skillet over medium-high heat. Pour egg mixture into skillet; smooth surface lightly. Lower heat to medium-low and cook until omelette is puffed on top and lightly browned on bottom, about 5 minutes.
- Step 5
Place skillet in preheated 350°F (180°C) oven until knife inserted in centre comes out clean, 8 to 10 minutes.
- Step 6
Without cutting all the way through omelette, run knife through top surface slightly off-centre, fill one-half of omelette if desired, then fold omelette in half. Serve immediately.
Tips
- Omelette can be served plain, or with a filling or a sauce.
- If making a dessert omelette, after egg whites are beaten to soft peak stage, gradually beat 2 tbsp (30 mL) sugar into whites.
- For fluffier Puffy Omelettes, add a pinch of cornstarch before beating egg whites.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 155 |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 2 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 12 g |
| Sodium | 206 mg |
