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Puffy Omelet with Shallots & Peppers




Source of Recipe


From Chrispy


List of Ingredients




Ingredients:
3 shallots, peeled and thinly sliced
1/2 large green pepper, thinly sliced
1/2 large red pepper, thinly sliced
1/8 teaspoon ground red pepper
1 Tablespoon Chicken Broth
4 eggs, separated
1 Tablespoon water

Recipe



Filling: Cook sliced shallots in Chicken broth over medium-low heat for 2 minutes, stirring occasionally. Add green and red pepper strips; cook 3 minutes more. Cover and keep warm while preparing omelet.
Omelet: In mixer bowl, beat egg whites with water on electric mixer until stiff but not dry Heat oven to 350 degrees.
Spray Pam** in a 10-inch skillet or omelet pan; pour egg mixture into skillet, smoothing top with spatula. Cook over medium heat. Uncovered, about 5 minutes or until bottom is golden brown. Place pan in preheated oven; bake about 8 minutes or until knife inserted in center comes out clean.
With spatula, make an indentation down center of omelet where the fold should be. Loosen underside of top half of omelet with spatula. Then Spoon warm filling over bottom half of omelet. Tilt skillet and fold top half of omelet over filling. Slide omelet onto plate. Serve at once. Enjoy!