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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is your traditional puffy omelette made with only two whole eggs and the rest is egg-white powder. Aged, sharp cheeses are best when filling the omelette. Ingredients:
1/4 cup egg white powder |
3/4 cup water (warm) |
2 large eggs (separated) |
2 tablespoons water (normal temperature) |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1/2 cup sharp cheddar cheese (aged) |
1 veggie burger |
Directions:
1. To make the 6 egg whites from egg white powder, heat the water so it is warm (but not hot). Stir the powder into the water until just moistened.
2. Preheat and grease a large, oven-proof skillet on the stove over medium heat. Preheat the oven to 325-degrees.
3. Combine the egg whites (including the whites made from powder) in a large mixing bowl and beat them until frothy. Add the water and continue beating the egg whites until stiff (tips stand up straight).
4. In a separate bowl beat the 2 remaining egg yolks, the salt, and the white pepper. Fold the egg-yolk mixture into the egg whites until it develops a uniform color.
5. Spoon the egg mixture into the preheated skillet. Mound the eggs towards the edges, leaving a slight depression in the center. Cook the eggs for 6 minutes, without stirring.
6. Transfer the skillet into the oven and bake for 10-12 minutes, or until an inserted utensil comes out clean.
7. On a level surface, make a shallow cut slightly off-center in the omelette. Load your toppings (cheese and veggie burger) on the larger side of the cut. Fold the smaller side over, cut in half and serve immediately.
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