PUFFY OMELET
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
- Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
- Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
- Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.
PUFFY OMELET
Looking for an egg recipe? Then check out this great puffy omelet - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- In medium bowl, beat egg whites, water and salt with electric mixer on high speed until stiff but not dry. In small bowl, beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored. Fold egg yolks into egg whites.
- In 10-inch ovenproof skillet, melt butter over medium heat. As butter melts, tilt skillet to coat bottom. Pour egg mixture into skillet. Gently level surface; reduce heat to low. Cook about 5 minutes or until puffy and bottom is light brown. Carefully lift omelet at edge to see color.)
- Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean.
- Tilt skillet and slip pancake turner or metal spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm serving plate. Serve with salsa or tomato pasta sauce.
Nutrition Facts : Calories 200, Carbohydrate 1 g, Cholesterol 440 mg, Fat 1, Fiber 0 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 1 g, TransFat 0 g
SUPER FLUFFY OMELET RECIPE BY TASTY
Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
- Whisk the egg yolks until they become homogenous and pale in color. Set aside.
- Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
- Carefully fold the egg yolks into the egg whites until fully incorporated.
- Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
- Lift up each side of the omelette and drop a tablespoon of butter underneath.
- Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
- Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
- Fold the omelette onto a plate and sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram
PUFFY OMELET
This is a beautiful presentation for an omelet. It doesn't look like scrambled eggs! Try with you favorite filling and toppings
Provided by TishT
Categories Breakfast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, let egg whites warm to room temperature about 1 hour.
- Preheat the oven to 350 degrees F.
- On high, beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised.
- In small bowl, using the same beaters, beat egg yolks until thick and lemon colored.
- Add salt, pepper, and milk gradually, beat until well combined.
- With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined.
- Slowly heat a 9-10" heavy skillet with heat resistant handle, or an omelet pan.
- (To test temperature sprinkle a little cold water on skillet. Water should sizzle and roll off in drops).
- Add butter and oil; heat until it sizzles briskly-it should not brown.
- Tilt pan to coat side with butter mixture.
- Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes.
- Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip.
- To serve, fold omelet in half.
- Turn out onto heated serving platter.
- Garnish with parsley sprigs, if desired.
PUFFY OMELET CAHUENGA FOR 2
Make and share this Puffy Omelet Cahuenga for 2 recipe from Food.com.
Provided by jrthrmn
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In small mixer bowl, beat egg whites until stiff but not dry.
- Beat egg yolks until thick and lemon colored.
- Beat in milk, salt and pepper; gently fold into egg whites with spatula.
- Heat oven to 325 degrees.
- In 8-inch skillet with ovenproof handle, heat butter until just hot enough to sizzle a drop of water, rotating skillet so that butter evenly coats the bottom.
- Pour omelet mixture into skillet, level surface gently.
- Reduce heat; cook until puffy and light brown on bottom, about 5 minutes. (Lift omelet at edge to judge color).
- Place skillet in oven; bake until knife inserted in center comes out clean, 12 to 15 minutes.
- While omelet bakes, peel and dice avocado.
- Heat sour cream, salt and dill (do not boil).
- Gently stir tomato and avocado into sour cream mixture; heat through.
- To serve, pour part of the sauce on omelet in skillet.
- Tip skillet and loosen omelet by slipping rubber scraper, pancake turner or spatula under; fold omelet and remove to heated platter.
- Pour remaining sauce on top.
Nutrition Facts : Calories 537.9, Fat 47, SaturatedFat 19.9, Cholesterol 373.7, Sodium 1086.5, Carbohydrate 17.6, Fiber 7.9, Sugar 3.8, Protein 15.8
OMELET FOR TWO
Steps:
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
- Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
PUFFY CORN OMELET
Categories Egg Breakfast Brunch Bake Quick & Easy Corn Chive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Add corn to a 4-quart pot of boiling salted water , then remove from heat and let stand, covered, 10 minutes. Drain and, when cool enough to handle, cut kernels from cobs with a sharp knife into a bowl, then scrape cobs over bowl to extract "milk."
- Melt butter in a 10-inch ovenproof nonstick skillet (preferably lightweight) and remove skillet from heat, then transfer 3 tablespoons melted butter to bowl with corn (leaving remaining butter in skillet to cool). Toss corn to coat and stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Whisk egg yolks with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl until combined. Beat whites with a pinch of salt in another bowl using an electric mixer at medium speed until they just hold stiff peaks. Fold one third of whites into yolks to lighten, then fold in remaining whites gently but thoroughly. Gently fold in corn mixture.
- Spoon mixture into skillet and bake until pale golden and set, 10 to 12 minutes. Loosen omelet with a heatproof rubber spatula and slide onto a plate. Serve sprinkled with chives.
- Grilling Procedure
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
- Hot: When you can hold your hand there for 1 to 2 seconds
- Medium-hot: 3 to 4 seconds
- Low: 5 to 6 seconds
- If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
DINNER OMELET FOR TWO
The French created the omelet for tired working couples who have just enough energy to whip up one of the great dishes of the world.
Provided by Olha7397
Categories Very Low Carbs
Time 16m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine in a skillet no longer than 8 inches. Saute tomato, green onion, mushrooms and ham for 5 minutes. Season with basil.
- Add salt to egg whites and beat until stiff.
- Beat egg yolks until thick and lemon colored.
- Fold egg whites and yolks together. Fold in sour cream, cheese and vegetable-ham mixture.
- Pour into lightly greased skillet. Cook over low heat for 3 to 4 minutes until omelet is lightly browned on the bottom, then run skillet under broiler.
- Cook until omelet is puffy and golden brown on top. Cut omelet in half and serve on warm plates, please. Serves 2.
- Friends & Lovers.
Nutrition Facts : Calories 386.7, Fat 30.5, SaturatedFat 11.4, Cholesterol 412.1, Sodium 1210.4, Carbohydrate 6.8, Fiber 1.2, Sugar 2.9, Protein 21.5
OMELET FOR TWO
This is a tasty supper omelet that I got from one of my newest cookbooks "Barefoot Contessa At Home". Todd and I love this. In the book she suggests serving it for breakfast, but we do it for supper. Served with a nice green salad, it fits the bill perfectly!
Provided by MarieRynr
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 180°C/350°F.
- Melt the butter in an 8 inch oven proof pan.
- Chop the bacon into 1 inch pieces and cook for 5 to 7 minutes, until browned.
- Add the onion and potato and cook over medium low heat for about 10 minutes, stirring occasionally until the onion begins to brown and the potato is tender.
- Add the Jalapeno pepper and cook for a few minutes longer.
- Beat together the eggs, milk, salt, and pepper with a fork.
- Stir in the spring onions and the diced cheddar.
- Pour over the potato/bacon mixture.
- Place in the preheated oven and bake for 15 to 20 minutes or until puffy and the eggs are almost cooked in the centre.
- Remove from the oven.
- Sprinkle the grated cheddar over top and return to the oven for another minute or two until the cheese melts.
- Serve hot from the pan.
HIDDEN VALLEY GARDEN OMELET
This is an easy puffy omelet. I seem to be the only person on earth with the recipe because I've been searching for it in order to see the nutrition facts. This came from some Hidden Valley recipe cards in the mid-eighties. It's a big favorite with my kids and always a big hit when I serve it for brunch.
Provided by Mama_Duck
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a 12-inch skillet, saute the pepper and onion in the margarine.
- Whisk remaining ingredients together and pour into skillet.
- Cover and reduce heat to medium low.
- Cook about 25 minutes or until eggs are cooked through and puffy.
- Slide eggs onto serving platter and cut into wedges.
- Serve immediately.
Nutrition Facts : Calories 293.4, Fat 26, SaturatedFat 6.1, Cholesterol 226.4, Sodium 512.7, Carbohydrate 5.2, Fiber 0.4, Sugar 2.2, Protein 9.2
PUFFY APPLE OMELET
With all the eggs our chickens produce, I could make this omelet every day! It's a pretty festive-looking dish, but you could fix it anytime-including for a light supper. -Melissa Davenport, Campbell, Minnesota
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Mix flour, baking powder and, if desired, salt. In a small bowl, whisk together egg yolks, milk and lemon juice; stir into flour mixture. , In another bowl, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until stiff peaks form. Fold into flour mixture., Pour into a 9-in. deep-dish pie plate coated with cooking spray. Arrange apple slices over top. Mix sugar and cinnamon; sprinkle over apple., Bake, uncovered, until a knife inserted in the center comes out clean, 18-20 minutes. Serve immediately.
Nutrition Facts : Calories 253 calories, Fat 5g fat (2g saturated fat), Cholesterol 188mg cholesterol, Sodium 142mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 2g fiber), Protein 9g protein.
SOUFFLE OMELET (PUFFY OMELET)
This Omelet is very light and fluffy. Fill it with any of your favorite fillers. Makes a very attractive presentation. Keep in mind that, although this dish looks very big, it is not as filling as you might think because it is such a light omelet.
Provided by Karen From Colorado
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Beat egg whites until frothy.
- Add water and salt; continue beating about a minute or until stiff peaks form.
- Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
- Fold yolks into whites.
- Heat butter in a 10 inch skillet with an oven proof handle.
- Pour in egg mixture, mounding it a little higher on the sides.
- Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
- Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
- Make a shallow cut off center of the omelet.
- Place your fillers on the larger half of the omelet.
- Fold the smaller half over the fillers.
- Slip omelet onto a warmed plate.
Nutrition Facts : Calories 183.8, Fat 14, SaturatedFat 6.6, Cholesterol 392.9, Sodium 456.1, Carbohydrate 1.6, Sugar 0.6, Protein 12.1
OMELET FOR TWO
Steps:
- In a large saucepan, saute mushrooms in 1 tablespoon butter. Remove mushrooms and keep warm. In the same pan, cook sausage until no longer pink; drain. Add remaining butter. Stir in flour until blended. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in sour cream and mushrooms; set aside and keep warm. , In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt butter. Pour egg mixture into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set. Transfer to a serving plate. Spoon sausage mixture over one side of the omelet; fold in half.
Nutrition Facts : Calories 641 calories, Fat 55g fat (29g saturated fat), Cholesterol 555mg cholesterol, Sodium 1388mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 22g protein.
More about "puffy omelet cahuenga for 2 recipes"
PUFFY OMELET - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
PUFFY OMELETTE RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
KAI JEOW (THAI OMELET) RECIPE
From simplyrecipes.com
HOW TO MAKE A PUFFY OMELET - RECIPE - COOKS.COM
From cooks.com
PUFFY OMELETTE RECIPE | MRBREAKFAST.COM
From mrbreakfast.com
PUFFY OMELET CAHUENGA FOR 2 RECIPE
From recipenode.com
You'll also love