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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Puffy Omelete Recipe

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This recipe for Puffy Omelete is from The Judy Allen Skidmore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tblsp. milk
1/2 tsp. salt
Few grains pepper
4 egg yolks
4 egg whites
2 tsp. butter

Slightly sauteed vegetables, mushrooms and or onions sauteed in butter, and cubes of cooked meat (sausage, ham, bacon, etc.)
Directions:
Directions:
Add milk, salt and pepper to the egg yolks. Beat until thick and lemon colored. Beat egg whites until stiff but not dry. Pour egg yolk mixture into egg whites, folding until well blended. Butter inside surfaces of pan. Turn egg mixture into pan; spread evenly in both sections. Place over low heat to cook slowly. (About 8 minutes) When well puffed and delicately browned underneath, place in moderately hot oven (375 degrees) to brown top. (About 8 minutes.) Do not place pan under oven broiler unit.

Can add the vegetables, meat on top and sprinkle with cheese.

 

 

 

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