Puffy Maine Omelet
Being a 'cousin' of the puffy French omelet, this filling, yet light, breakfast classic is somewhat denser, has the great additional flavor of potato and is cooked like a frittata. First cooked in a skillet to give it a nice crisp bottom crust then popped in the oven to finish off this crunchy exterior on top, while staying moist and flavorful throughout the center. You will find that this 2-egg omelet will be plenty for 2 or even three people. Vary your vegetables if desired.
For 2 people
- 1 tablespoon(s) olive oil
- 1/2 cup(s) sliced, cooked asparagus
- 1/4 red bell pepper, chopped
- 3 tablespoon(s) butter or margarine, divided
- 2 eggs, separated
- 1 large potato, cooked and mashed(about 1 cup)
- 1 teaspoon(s) dried chives
- Salt and black pepper to taste
- 1/2 cup(s) sharp Cheddar cheese
Puffy Maine Omelet Directions
- In a nonstick skillet, heat olive oil over medium heat. Add the cut asparagus and red pepper. Cook until crisp tender, about 4 minutes depending on the thickness of the asparagus stalks, or until just barely done. Remove from heat; set aside.
- Preheat broiler and move rack to at least 3 inches from source of heat. Melt 1 tablspoon butter; set aside. Beat the egg whites with electric mixer on high until stiff peaks form, about 2-3 minutes. In a separate bowl, beat yolks until thick and creamy, about 1 minute. Fold the mashed potatoes into the yolks with the melted butter, chives, salt and black pepper until well mixed. Fold in the whites, completely blending.
- Heat remaining butter in oven-safe skillet over medium-low heat. Add omelet mixture, spreading evenly. It will be very thick. Cover and cook for 4-5 minutes, or until nicely browned on bottom. Remove cover and add asparagus and cheese. Transfer omelet to the broiler rack to puff up even more and lightly brown the top, about 3-5 minutes. Remove, cut into wedges and serve immediately.