Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

Puffy Omelet




Source of Recipe


From Pam


Recipe Link: http://www.ilovejesus.com/lot/locarb/

List of Ingredients




4 eggs, separated
1/4 cup water
1/8 teaspoon pepper
1 tbsp. butter


Recipe



Beat egg whites and water in small mixer bowl until stiff but not dry. Beat
egg yolks and pepper in another bowl until very thick and lemon colored,
about 5 minutes. Fold into egg whites. Heat butter in 10-inch ovenproof
skillet until hot enough to sizzle drop of water. Pour omelet mixture into
skillet; level surface gently. Reduce heat. Cook slowly until
puffy and light brown on the bottom, about 5 minutes. (Lift omelet at edge
to look at color.) Cook uncovered in 325 degree oven until knife inserted
in center comes out clean, 12 to 15 minutes. Tilt skillet; slip pancake
turner or spatula under omelet to loosen. Fold omelet in half, being
careful not to break it. Slip onto warm plate.