Puffy Omelet
From: Paulette, Saint-Leonard, Quebec, Canada
Comments: There always has to be more egg whites than egg yolks into a puffy omelet.
Do not open the oven door while the omelet is puffing!
IngredientsPreparation
  • 6 egg whites
  • 4 egg yolks
  • 6 tablespoons water
  • 1/2 teaspoon [2.5 mL] salt
  • Pinch of pepper
  • 1 tablespoon [15 g] butter
  • Preheat oven to 350°F [180°C].
  • Beat egg whites until stiff.
  • Beat egg yolks until thick and light in color.
  • Beat in water, salt and pepper; fold beaten egg whites into yolks mixture.
  • Into an oven-proof skillet, melt butter.
  • Pour in omelet; cook for 2 minutes.
  • Transfer skillet into preheated oven.
  • Bake for 30 minutes, until puffed and golden brown.