Puffy Omelet

This is a nice approach to the family size omelet.

Puffy Omelet

6 eggs, separated

1 teaspoon salt

2 to 4 tablespoons butter

Beat egg whites until stiff. Beat yolks with salt until very thick and light in color, then fold them into the whites lightly but thoroughly. Heat a 10-inch skillet, add butter and when melted, pour in the egg mixture. Cook very slowly over low heat about 20 minutes or until bottom of omelet appears delicately browned and crisp when gently lifted from side with a knife or spatula. Do not stir at any time. Now slip skillet containing omelet into a moderate oven (350° F.) from 2 to 5 minutes, or until top is dry and slightly browned. Loosen quickly around edges, make a quick cut through the center; fold over and slide omelet onto hot serving plate. Serve immediately. 5 servings. The Modern Family Cookbook

Bacon Omelet

Make puffy omelet. have â…“ lb. bacon broiled until crisp and a delicate brown; drain thoroughly and crumble. When omelet is done sprinkle bacon over half of it, then cut omelet quickly in half, fold over and carefully slide onto hot platter. Serve immediately. 5 servings.

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