Fluffy Omelet

3.8
(5) 4 Reviews
Prep Time
20
min.
Total Time
35
min.
Servings

2 servings

Baked in a skillet, this light-as-air omelet has a soufflé-like texture thanks to beaten egg whites.

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What You Need

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Make It

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  • Preheat oven to 350°F. Mix tapioca, salt, pepper and milk in saucepan. Let stand 5 minutes. Cook on medium heat until mixture comes to boil, stirring constantly. Add butter; stir until melted. Remove from heat; cool slightly.
  • Meanwhile, beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl with electric mixer on high speed until thick and lemon colored. Gradually add the tapioca mixture, beating on medium speed until well blended. Gently stir in egg whites.
  • Heat greased 10-inch ovenproof skillet on low heat. Add egg white mixture; cook 3 minutes. Place in oven.
  • Bake 15 minutes or until knife inserted in center comes out clean. Make cut in center of omelet, being careful to not cut all the way through to bottom of pan. Carefully fold omelet in half; turn out onto serving platter. Cut in half to serve.

Size-Wise

Looking for new ideas for eggs? Try this omelet when you need an easy morning entree for two.

Keeping It Safe

Wash hands, cooking utensils and countertops immediately in hot soapy water after contact with raw eggs.

Servings

  • 2 servings

Nutritional Information

Serving Size 2 servings
AMOUNT PER SERVING
Calories 280
% Daily Value
Total fat 17g
Saturated fat 7g
Cholesterol 445mg
Sodium 1100mg
Carbohydrate 16g
Dietary fiber 0g
Sugars 4g
Protein 16g
   
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • stefanik2000 | Sat, Nov 25 2006 8:59 AM

    Decent taste, but certainly not the quickest fix. I started to make it before I even read the recipe all the way through, so I didn't realize how long it would take and how many dishes/utensils needed to fix it. I added cheese for more flavor once the eggs were cooked. Would try it again, but not for a super quick breakfast....only when I have the time and patience!

  • maximilian2 | Mon, Jan 9 2006 4:21 PM

    good

  • Winniepooh731 | Tue, Mar 16 2004 2:46 PM

    It was very easy and quick to make!

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