Puffy Omelet Cahuenga for 2 |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
Diced tomato and avocado in sour cream sauce poured inside and over puffy omelet from the oven. Ingredients:
1 ripe small avocado |
3/4 cup sour cream |
1/2 teaspoon salt |
1/8 teaspoon dill |
1 large tomato, peeled, diced and drained |
3 eggs, separated |
3 tablespoons milk or 3 tablespoons water |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon butter |
Directions:
1. In small mixer bowl, beat egg whites until stiff but not dry.
2. Beat egg yolks until thick and lemon colored.
3. Beat in milk, salt and pepper; gently fold into egg whites with spatula.
4. Heat oven to 325 degrees.
5. In 8-inch skillet with ovenproof handle, heat butter until just hot enough to sizzle a drop of water, rotating skillet so that butter evenly coats the bottom.
6. Pour omelet mixture into skillet, level surface gently.
7. Reduce heat; cook until puffy and light brown on bottom, about 5 minutes. (Lift omelet at edge to judge color).
8. Place skillet in oven; bake until knife inserted in center comes out clean, 12 to 15 minutes.
9. While omelet bakes, peel and dice avocado.
10. Heat sour cream, salt and dill (do not boil).
11. Gently stir tomato and avocado into sour cream mixture; heat through.
12. To serve, pour part of the sauce on omelet in skillet.
13. Tip skillet and loosen omelet by slipping rubber scraper, pancake turner or spatula under; fold omelet and remove to heated platter.
14. Pour remaining sauce on top.
|
|