"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Puffy Omelette Recipe

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This recipe for Puffy Omelette, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Thursday, January 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, separated
1/4 tsp. salt
2 T. water
1/4 tsp. pepper
2 T. butter
1/4 c. finely chopped green pepper
1/4 c. finely chopped onion
4 thin slices small tomato
1/4 c. cubed 1/2-inch cooked ham
1/2 c. shredded Chedarella cheese

Directions:
Directions:
In large mixer bowl beat egg whites with salt and water at high speed until stiff peaks form (4-5 minutes). Set aside. In small mixer bowl combine egg yolks with pepper. Beat at medium speed until thickened and lemon colored (1-2 minutes). Fold egg yolks into egg whites. Heat oven to 325. In 10-inch ovenproof skillet melt 1 T. butter. Add green pepper and onion; cook over medium heat until soft (2-3 minutes). Set green pepper and onion aside. In same ovenproof skillet over medium heat melt 1 T. butter until sizzling. Pour egg mixture into skillet. Cook slowly until omelette is puffy and bottom is light brown (2-3 minutes). Place skillet in oven; bake for 5 minutes. Layer tomato, green peppers and onion, ham and cheese over half of omelette. Continue baking for 5-7 minutes. Gently fold other side over omelette filling.

 

 

 

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