Puffy Apple Omelet
This delicious omelet recipe is such a fun way to use up fresh apples in the fall. With all
the eggs our chickens produce, I could make(and love)this omelet every day!
—MELISSA DAVENPORT CAMPBELL, MNSTART TO FINISH: 30 MIN.
MAKES: 2 SERVINGS3 tablespoons all-purpose flour
¹₄ teaspoon baking powder
¹₈teaspoon salt, optional
2 large eggs, separated
3 tablespoons 2% milk
1 tablespoon lemon juice
3 tablespoons sugar
TOPPING
1 large apple, peeled if desired and
thinlysliced
1 teaspoon sugar
¹₄ teaspoon ground cinnamon
1.Preheat oven to 375°. Mix flour,
bakingpowder 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
mediumspeed 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
near the center comes out clean, 18-
minutes. Serve immediately.
HEALTH TIP Most puff pancakes are
pretty lean, but satisfying even as
breakfast for dinner. They often have a
very sweet, not-so-healthy filling, but this
recipe uses just a touch of sugar for
sweetness.
PER SERVING 1 piece: 253 cal., 5g fat (2g
sat. fat), 188mg chol., 142mg sodium, 44g
carb. (32g sugars, 2g fiber), 9g pro.