Ingredients for Egg White Puffy Omelette
- 6 tablespoons egg white powder
- ½ cup warm water
- Eggs
- ¼ teaspoon salt
- pinch of white pepper
- Sharp Cheddar Cheese
- Veggie Burger
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How to Make Egg White Puffy Omelette
- Prepare the egg whites: In a heatproof bowl, whisk together 6 tablespoons of egg white powder and ½ cup of warm water until smooth and fully moistened. Let it sit for 5 minutes to fully hydrate.
- Preheat & Prep: Preheat your oven to 325°F (160°C). Heat a large (10-inch), oven-safe skillet over medium heat. Lightly grease with butter or oil.
- Whip the Egg Whites: In a large, clean bowl, beat the hydrated egg white mixture with an electric mixer until stiff peaks form. This should take about 3-5 minutes.
- Prepare the Yolks: In a separate bowl, whisk together 2 large egg yolks, ¼ teaspoon salt, and a pinch of white pepper.
- Gently Fold: Gently fold the egg yolk mixture into the whipped egg whites until just combined. Be careful not to deflate the egg whites.
- Cook the Omelette: Pour the egg mixture into the preheated skillet. Spoon the eggs towards the edges, creating a slight depression in the center.
- Stovetop Cook: Cook for 6 minutes undisturbed, or until the edges are set and the bottom is lightly golden.
- Oven Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the omelette is puffed and cooked through. A toothpick inserted into the center should come out clean.
- Fill & Fold: Let the omelette cool slightly. Using a spatula, make a shallow cut slightly off-center.
- Add your fillings (about ½ cup of shredded aged cheese).
- Fold & Serve: Fold the smaller side of the omelette over the filling. Cut in half and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
5g
Fat
40g
Carbs
2g
