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Puffy Apple Omelet

4.9 | 7 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Melissa Davenport, Campbell, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 22, 2022

With all the eggs our chickens produce, I could make this omelet every day! It's a pretty, festive-looking dish, but you could fix it anytime—including for a light supper. —Melissa Davenport, Campbell, Minnesota

Health Tip: Most puff pancakes are pretty lean, but satisfying even as breakfast for dinner. The filling often makes them unhealthy, but this recipe uses just a touch of sugar for sweetness.
TEST KITCHEN APPROVED

Puffy Apple Omelet

Contest Winner
4.9 | 7 Reviews Add your review
Yield:2 servings
Prep:10 min
Cook:20 min
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Ingredients

  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt, optional
  • 2 large eggs, separated, room temperature
  • 3 tablespoons 2% milk
  • 1 tablespoon lemon juice
  • 3 tablespoons sugar
  • topping:
    • 1 large apple, peeled if desired, thinly sliced
    • 1 teaspoon sugar
    • 1/4 teaspoon ground cinnamon
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Directions

  1. Preheat oven to 375°. Mix flour, baking powder 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 medium speed 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 the top. Mix sugar and cinnamon; sprinkle over apple.
  4. Bake, uncovered, until a knife inserted in the center comes out clean, 18-20 minutes. Serve immediately.

Nutrition Facts

1 piece: 253 calories, 5g fat (2g saturated fat), 188mg cholesterol, 142mg sodium, 44g carbohydrate (32g sugars, 2g fiber), 9g protein.
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