Baked in a skillet, this light-as-air omelet has a soufflé-like texture thanks to beaten egg whites.
What You Need
Original recipe yields 2 servings
2 Tbsp. MINUTE Tapioca
3/4 tsp. salt
1/8 tsp. pepper
3/4 cup milk
1 Tbsp. butter or margarine
4 egg s, separated
Add To Shopping List
Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.