| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This economical, fast and easy breakfast is an excellent source for protein, choline, and a good source for vitamin A, vitamin D, folate, calcium and iron

4 large egg whites, room temperature
1/4 cup water
1/2 teaspoon cream of tartar or lemon juice
4 large egg yolks, room temperature
1/4 teaspoon salt
1 teaspoon butter or vegetable oil

1. Heat oven to 350°F (175°C).
2. Combine egg whites, water and cream of tartar in large mixer bowl. BEAT on high speed until stiff but not dry, just until whites no longer slip when bowl is tilted.
3. Beat egg yolks and salt in small mixer bowl on high speed until thick and lemon-colored. Gently but thoroughly FOLD yolks into whites.
4. Heat butter in 10-inch nonstick omelet pan or skillet with ovenproof handle over medium-high heat until hot. POUR IN egg mixture; gently smooth surface. Reduce heat to medium. COOK until omelet is puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge with spatula to judge color.)
5. Place pan in 350°F (175°C) oven.
6. Bake until knife inserted halfway between center and outer edge comes out clean, 10 to 12 minutes.
7. Loosen omelet edge with spatula. Serve immediately.

Makes 2 to 4 servings.

Prep Time: 10 minutes
Cook Time: 15 to 20 minutes

Tips and Serving Suggestions:

• If pan handle is not ovenproof, wrap it completely in aluminum foil.
• Puffy omelets begin to deflate when removed from oven, so plan to serve immediately.
• To serve folded: Using sharp knife, cut across center of omelet, cutting through upper surface but not through to the bottom of omelet. Top with filling, if desired. Tip pan. Fold omelet in half with turner and invert onto warmed plate with a quick flip of the wrist. Cut in half or into quarters.
• To serve open-faced: Invert pan over warmed plate, or slide omelet from pan onto plate. Top with filling, if desired. Cut in half or into quarters.
• For savory soufflé omelet: Fill with a combination of cheese, meat, seafood or poultry, and vegetables, as desired.
• For sweet soufflé omelet: Substitute a pinch of sugar for the salt. Fill with preserves or fruit. Top with a dusting of powdered sugar or dessert sauce.

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).

||| Save this Recipe on Delicious |||