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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This is a beautiful presentation for an omelet. It doesn't look like scrambled eggs! Try with you favorite filling and toppings Ingredients:
6 egg whites |
1/8 teaspoon cream of tartar |
6 egg yolks |
3/4 teaspoon salt |
1 dash pepper |
6 tablespoons milk |
2 tablespoons butter |
2 teaspoons vegetable oil |
parsley, optional |
Directions:
1. In a large bowl, let egg whites warm to room temperature about 1 hour.
2. Preheat the oven to 350 degrees F.
3. On high, beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised.
4. In small bowl, using the same beaters, beat egg yolks until thick and lemon colored.
5. Add salt, pepper, and milk gradually, beat until well combined.
6. With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined.
7. Slowly heat a 9-10 heavy skillet with heat resistant handle, or an omelet pan.
8. (To test temperature sprinkle a little cold water on skillet. Water should sizzle and roll off in drops).
9. Add butter and oil; heat until it sizzles briskly-it should not brown.
10. Tilt pan to coat side with butter mixture.
11. Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes.
12. Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip.
13. To serve, fold omelet in half.
14. Turn out onto heated serving platter.
15. Garnish with parsley sprigs, if desired.
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