…and into the fire. 😉
Did you get any fun cooking or baking gadgets for Christmas? Hubby got me a mystery present!
And yes, that’s my arm and wee bit of torso and leg you see. I’m in my festive penguin-skiing and pine tree PJs 😉
Given the way it was wrapped, I kept thinking it was, perhaps, a magical flying broom.
Hubby kept teasing me that it was a pooper scooper 😉
All I knew for certain is that it was heavy and incredibly wrapped.
When I opened it, I was delighted to find a stunning, heavy-duty, stainless steel, non-stick Farberware 10″ skillet!
Isn’t it a beauty?
It’s nice, heavy-duty stainless steel, too!
I was even more excited when I learned that it’s oven-proof to 400F. 🙂
The very first thing I thought of when I read that in the literature with my pan is that I could make a Puffy Omelet for the first time in 20 or maybe even 30 years!
I do have an oven-going skillet, but it’s not non-stick, and a non-stick skillet works best for a Puffy Omelet.
Although this dish comes together and cooks up quickly, it makes for an elegant presentation. It has a soufflé-like texture and is perfect for a leisurely weekend breakfast, a brunch, or a light supper or lunch.
This probably tends to be more of a “girlie” dish, ‘though, as hubby found it a bit too light and airy.
I first made this Betty Crocker recipe when I was 13 or so. It is best complemented served with a sauce — a warm cheese sauce, mushroom sauce, Italian-style tomato sauce, Hollandaise, salsa, or whatever floats your boat. 😉
Round out the meal with whatever makes you happy — biscuits (savory, not sweet!), toast, fruit, sausage (turkey or low-fat would be my preference), bacon (once again, turkey would be my preference), asparagus, hash browns, potato pancakes, fried potatoes, whatever sounds yummy to you…it is a versatile main dish. 🙂
When I made it in my new skillet, I didn’t want to fuss with making a sauce to go along with it and so topped it with grated cheese, sautéed fresh mushrooms and green onions, and sliced grape tomatoes.
Hubby commented that the end result looked like an egg pizza 😉
The recipe serves two. If you want to make it for one, I’d suggest trying it in a smaller skillet — a 5″ or 6″ skillet — and perhaps check it for doneness at each stage a minute to three minutes sooner.
I strongly recommend using a non-stick skillet for this recipe, but any oven-proof skillet of the proper size should work.
Elegant AND yummy — it doesn’t get much better than that, does it?
Puffy Omelet (Serves 2) (See comments above regarding a single serving)
- 4 large eggs (I use jumbo eggs), separated
- 1/4 cup water
- Salt to taste (I used sea salt)
- Coarse ground black pepper to taste
- 1 tablespoon butter or margarine
- Desired sauce or toppings (see comments above)
- Preheat oven to 325F.
- CAREFULLY separate eggs, placing egg whites in a medium-sized non-plastic bowl (glass or stainless steel are ideal). (Any yolk, oil, or grease of any kind, on your hands, mixer beaters, or in the bowl, will prevent your egg whites from whipping up.)
- Beat egg whites, water, and salt with an electric mixer on high speed until fluffy, but not dry.
- Beat egg whites with pepper on high speed until very thick and lemon-colored. Gently fold egg yolks into egg-white mixture. (Fold egg yolks in one direction only.)
- Melt butter or margarine in 10″ oven-proof skillet (I prefer a non-stick skillet) over medium heat. Tilt skillet to coat the bottom.
- Pour egg mixture into skillet and gently level the surface. Reduce heat to low. Cook for about 5 minutes, until puffy and the bottom is light brown. (If need be, you can check by gently lifting the bottom edge of the omelet to judge the color.)
- Bake, uncovered, 12 to 15 minutes, or until knife inserted in center comes out clean. (Top of omelet will be a very light brown.)
- Slip gently onto a warm plate or platter and serve with desired sauce and/or toppings.