Breakfast, Food

Puffy Apple Omelet

Ok, so I still haven’t really gotten back into the swing of things (after Christmas) yet.   …basically meaning our apartment is a wreck and I still haven’t cooked!  However, I’m hoping to have changed things this morning.  I made a great breakfast and even washed the dishes…now to cleaning the apartment. 😦

I was looking through my Taste of Home Healthy Cooking magazine and came across this wonderful recipe.  This puffy apple omelet is not very difficult and looks so pretty! The only downside is that it only makes 2 servings (it looks like more, but it’s really thin) but you could easily double it if you have more people.
The only thing that’s involved about this recipe is whipping the egg whites. (And it’s not hard to do once you know how.) If you’ve never whipped egg whites before, here’s a good video tutorial: How to Beat Egg Whites.  Just remember to make sure you have soft peaks before adding the sugar, otherwise your egg whites will never whip properly.   …and yes, I know this from experience – I had to toss my first egg whites out.

I was also excited to make this recipe because I used a pretty, round dish that I won at a Taste of Home cooking school show a few years back.  They made some kind of mushroom frittata in it and I won the frittata and the beautiful dish!  Anyway, I have never used it because I’m not sure what to use it for, but I decided the the apple omelet was the perfect occasion to use my “new” dish.

Puffy Apple Omelet
(recipe from Taste of Home)

3 Tablespoons all-purpose flour
1/4 teaspoon baking powder
2 eggs, separated
3 Tablespoon milk
1 Tablespoon lemon juice
3 Tablespoons sugar
for the topping:
1 large apple, peeled and very thinly sliced
1 teaspoon sugar
1/4 teaspoon ground cinnamon

1. In a small bowl, mix the flour and baking powder together.  In a second small bowl, mix together the egg yolks, milk and lemon juice.  Combine with the flour mix and stir well.
2. In another bowl, whip egg whites (with electric mixer on medium) until soft peaks form.  Turn mixer on high and slowly add in the sugar.  Make sure you have soft peaks before adding the sugar or the egg whites will not form peaks at all.  Whip until you have firm peaks (it took me just under 5 minutes).  Once you have firm peaks, fold in gently with the flour mixture.
3. Pour into a greased 1 1/2 quart baking dish.  Top with apple slices.  Mix together sugar and cinnamon and sprinkle over top of apples.  Bake at 375° for 18-20 minutes or until a knife inserted in the center comes out clean. Makes 2 servings.

3 thoughts on “Puffy Apple Omelet”

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