Puffy Corn Omelet Recipes

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FRESH CORN OMELET



Fresh Corn Omelet image

I throw in homegrown corn and from-scratch salsa when I make this super omelet. Sprinkle on onions, mushrooms, peppers and breakfast meat to customize it. -William Stone, Robson, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

10 large eggs
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons plus 2 tablespoons butter, divided
1 cup fresh or frozen corn, thawed
1/2 cup shredded cheddar cheese
Fresh salsa

Steps:

  • In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat 2 teaspoons butter over medium heat. Add corn; cook and stir 1-2 minutes or until tender. Remove from pan., In same pan, heat 1 tablespoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of the corn on one side; sprinkle with 1/4 cup cheese. Fold omelet in half. Cut in half; slide each half onto a plate., Repeat with remaining butter, egg mixture and filling. Serve with salsa.

Nutrition Facts : Calories 336 calories, Fat 25g fat (12g saturated fat), Cholesterol 500mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

PUFFY CINNAMON-APPLE OMELET



Puffy Cinnamon-Apple Omelet image

This is one omelet you'll never forget because of its unique and delicious flavors! -Melissa Davenport, Campbell, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 10

3 tablespoons all-purpose flour
1/4 teaspoon baking powder
2 large eggs, separated
3 tablespoons fat-free milk
1 tablespoon lemon juice
3 tablespoons sugar
TOPPING:
1 large tart apple, peeled and thinly sliced
1 teaspoon sugar
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375°. In a small bowl, combine flour and baking powder. In another bowl, whisk egg yolks, milk and lemon juice; add to dry ingredients and mix well. Set aside. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into yolk mixture. , Pour into a shallow 1-1/2-qt. baking dish coated with cooking spray. Arrange apple slices on top. Combine sugar and cinnamon; sprinkle over apples., Bake, uncovered, 18-20 minutes or until a knife inserted in the center comes out clean. Cut in half.

Nutrition Facts : Calories 249 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 130mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

PUFFY DESSERT OMELET



Puffy Dessert Omelet image

Carol Mead of Los Alamos, New Mexico suggests this slightly sweet omelet treat. "It's definitely worth the extra time it takes to fix," Carol comments.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

6 large eggs, separated
1/2 teaspoon salt
1/4 cup sugar
2 tablespoons all-purpose flour
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 tablespoons butter
1 pint fresh strawberries, sliced and sweetened
Whipped cream

Steps:

  • In a bowl, beat egg whites with salt until stiff peaks form; set aside. In another bowl, beat the egg yolks, sugar, flour, lemon zest and vanilla until smooth. Fold in egg whites. In a 10-in. ovenproof skillet, melt butter over medium-low heat. Add egg mixture. Cook without stirring for 6-7 minutes or until bottom is golden brown. Remove from the heat. Broil 4 in. from the heat for 1 minute or just until top is golden (watch carefully). Fold omelet in half; transfer to a serving platter. Top with strawberries and whipped cream.

Nutrition Facts : Calories 249 calories, Fat 14g fat (6g saturated fat), Cholesterol 334mg cholesterol, Sodium 448mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 10g protein.

SUPER FLUFFY OMELET RECIPE BY TASTY



Super Fluffy Omelet Recipe by Tasty image

Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive

Provided by Pierce Abernathy

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 6

5 large egg whites
3 large egg yolks
2 tablespoons unsalted butter, halved
salt, to taste
pepper, to taste
fresh chive, chopped, for garnish

Steps:

  • Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
  • Whisk the egg yolks until they become homogenous and pale in color. Set aside.
  • Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
  • Carefully fold the egg yolks into the egg whites until fully incorporated.
  • Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
  • Lift up each side of the omelette and drop a tablespoon of butter underneath.
  • Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
  • Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
  • Fold the omelette onto a plate and sprinkle with chives.
  • Enjoy!

Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram

PUFFY OMELET



Puffy Omelet image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

4 large eggs
Kosher salt and freshly ground black pepper
2/3 cup grated Gruyere cheese
1/4 cup soda water
2 tablespoons unsalted butter
Thinly sliced fresh chives, for topping
Thinly sliced fresh flat-leaf parsley, for topping

Steps:

  • Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
  • Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
  • Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
  • Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.

PUFFY OMELET



Puffy Omelet image

This is a beautiful presentation for an omelet. It doesn't look like scrambled eggs! Try with you favorite filling and toppings

Provided by TishT

Categories     Breakfast

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 9

6 egg whites
1/8 teaspoon cream of tartar
6 egg yolks
3/4 teaspoon salt
1 dash pepper
6 tablespoons milk
2 tablespoons butter
2 teaspoons vegetable oil
parsley, optional

Steps:

  • In a large bowl, let egg whites warm to room temperature about 1 hour.
  • Preheat the oven to 350 degrees F.
  • On high, beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised.
  • In small bowl, using the same beaters, beat egg yolks until thick and lemon colored.
  • Add salt, pepper, and milk gradually, beat until well combined.
  • With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined.
  • Slowly heat a 9-10" heavy skillet with heat resistant handle, or an omelet pan.
  • (To test temperature sprinkle a little cold water on skillet. Water should sizzle and roll off in drops).
  • Add butter and oil; heat until it sizzles briskly-it should not brown.
  • Tilt pan to coat side with butter mixture.
  • Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes.
  • Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip.
  • To serve, fold omelet in half.
  • Turn out onto heated serving platter.
  • Garnish with parsley sprigs, if desired.

PUFFY OMELET



Puffy Omelet image

Looking for an egg recipe? Then check out this great puffy omelet - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 2

Number Of Ingredients 6

4 large eggs, separated
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
Salsa or tomato pasta sauce, heated, if desired

Steps:

  • Heat oven to 325°F.
  • In medium bowl, beat egg whites, water and salt with electric mixer on high speed until stiff but not dry. In small bowl, beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored. Fold egg yolks into egg whites.
  • In 10-inch ovenproof skillet, melt butter over medium heat. As butter melts, tilt skillet to coat bottom. Pour egg mixture into skillet. Gently level surface; reduce heat to low. Cook about 5 minutes or until puffy and bottom is light brown. Carefully lift omelet at edge to see color.)
  • Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean.
  • Tilt skillet and slip pancake turner or metal spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm serving plate. Serve with salsa or tomato pasta sauce.

Nutrition Facts : Calories 200, Carbohydrate 1 g, Cholesterol 440 mg, Fat 1, Fiber 0 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 1 g, TransFat 0 g

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