Puffy Apple Omelet

Total Time:Prep/Total Time: 30 min.

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.
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Puffy Apple Omelet

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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. 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. 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. 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. 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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