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Puffy Apple Omelet

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

With all the eggs our chickens produce, I could make this omelet every day! It's a pretty festive-looking dish, but you could fix it anytime—including for a light supper. —Melissa Davenport, Campbell, Minnesota
Puffy Apple Omelet Recipe photo by Taste of Home

Ingredients

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

Directions

  1. Preheat oven to 375°. Mix flour, baking powder and, if desired, salt. In a small bowl, whisk together egg yolks, milk and lemon juice; stir into flour mixture.
  2. In another bowl, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until stiff peaks form. Fold into flour mixture.
  3. Pour into a 9-in. deep-dish pie plate coated with cooking spray. Arrange apple slices over top. Mix sugar and cinnamon; sprinkle over apple.
  4. Bake, uncovered, until a knife inserted in the center comes out clean, 18-20 minutes. Serve immediately.
Health Tip: Most puff pancakes are pretty lean, but satisfying even as breakfast for dinner. The filling often makes them unhealthy, but this recipe uses just a touch of sugar for sweetness.

Nutrition Facts

1 piece: 253 calories, 5g fat (2g saturated fat), 188mg cholesterol, 142mg sodium, 44g carbohydrate (32g sugars, 2g fiber), 9g protein.

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