Foamy Omelet
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | pinch |
black pepper
|
*
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
milk
|
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | pinch |
black pepper
|
*
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
milk
|
|
| 15 | ml |
butter
|
|
Directions
Beat yolks of eggs; add seasonings and milk.
Beat whites until stiff, but not dry.
Place skillet on large burner, add butter, set to medium high heat.
Just as soon as butter is melted, lower to low heat.
Have bottom and sides of skillet well greased.
Fold the stiffly beaten egg whites into yolk mixture.
By this time, the pan should be very hot.
Pour in omelet, spread evenly, and cook slowly until omelet is set.
Then place omelet in oven, which has been preheated to 375℉ (190℃) F to dry slightly on top.
Turn out and serve at once.
Finely minced ham, grated cheese or finely chopped parsley may be folded into mixture, if desired.
