Puffy Omelet With Cheese

Puffy Omelet

Puffy Omelet With Cheese
I have always loved the puffy omelet. The texture from the beaten egg whites somehow changes the taste as well. Sometimes I like top a puffy omelet with cheese sauce. This version is simpler and has the cheese mixed in.

Puffy Omelet
Prep time
Cook time
Total time
A delicious, airy dish for breakfast, brunch, or anytime.
Serves: 2 servings
  • 4-5 pastured eggs (depending on size), separated
  • 2 Tbsp Milk
  • 1 ounce cheddar cheese, grated
  • Salt
  • White Pepper
  • Ground toasted Coriander
  • 1 Tbsp butter
  1. Preheat oven to 350
  2. Separate the eggs. Hint: It's best to collect each egg white in a small cup or bowl and combine with other egg whites later. Even a small drop of yolk will prevent the whites from becoming stiff. If you happen to break a yolk into the egg white, simply combined that egg with the yolks.
  3. Add milk, cheese and seasonings to the egg yolks and mix well.
  4. Beat the egg whites until stiff peaks form.
  5. Gently fold the egg whites into the egg yolk mixture. Do not over mix.
  6. Heat butter in a medium oven-proof skillet.
  7. Once the butter has melted, pour omelet mixture into skillet.
  8. Cook on medium heat until bottom begins to brown & edges start to dry. *Hint:* Use a spatula to peak at the underside.
  9. Sprinkle with paprika
  10. Bake until firm and beginning to brown. About 10 minutes.
  11. Let sit for 5 minutes before serving.
  12. Enjoy!

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