Monday, March 25, 2013

Puffy Apple Omelet

Puffy Apple Omelet
Breakfast can be savory or sweet.  We all tend to think of egg dishes on the savory side.  But, sometimes, I like to offer my guests something a little out of the ordinary, like this puffy apple omelet.  I have hundreds of cookbooks and I just love going through them for ideas.  This particular recipe was in one of the Taste of Home collections and, although it is a little more effort than your traditional omelet, it is definitely worth it.  Rather than do one larger omelet, I did individual portions,  Let me know if you give it a try!

Puffy Apple Omelet

•3 tablespoons all-purpose flour
•1/4 teaspoon baking powder
•1/8 teaspoon salt, optional
•2 eggs, separated
•3 tablespoons milk
•1 tablespoon lemon juice
•3 tablespoons sugar
•1 large tart apple, peeled and thinly sliced
•1 teaspoon sugar
•1/4 teaspoon ground cinnamon

•In a small bowl, combine the flour, baking powder and salt if desired. In a small bowl, whisk the egg yolks, milk and lemon juice. Stir into dry ingredients and mix well; set aside.
•In another small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon as 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, at 375° for 18-20 minutes or until a knife inserted near the center comes out clean. Serve immediately.

Thanks for visiting the Americus Garden Inn Bed & Breakfast online.  We hope to see you in person, soon.

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