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
Ingredients
Nutrition Facts
- 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
- Cholesterol
- 0 mg
- 2 eggs, separated
- 2 tsp ( 10 mL ) water
- Pinch salt
- Pinch pepper
Instructions
-
Preheat oven to 350°F (180°C).
-
Whisk egg yolks, water, salt and pepper until blended; set aside.
-
Beat egg whites in medium bowl until stiff but not dry. Fold yolk mixture gently into whites.
-
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.
-
Place skillet in preheated 350°F (180°C) oven until knife inserted in centre comes out clean, 8 to 10 minutes.
-
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.
Notes
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.
Handle of skillet can be ovenproofed by wrapping in a double thickness of aluminum foil.