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Omelet Puff with Vegetable Melange Recipe

Omelet Puff with Vegetable Melange Recipe

2 servings

Beaten egg whites make this oven-baked omelet soar to new heights.



2 eggs

1/4 teaspoon each: dried tarragon leaves, salt and pepper

5 egg whites

1/4 cup water

Vegetable Melange (recipe on separate page)


Beat eggs, tarragon, salt and pepper at high speed in small bowl until thick and lemon colored, about 5 minutes. Beat egg whites and water in large bowl with clean beaters with stiff, but not dry, peaks form, fold into beaten eggs. Spread egg mixture evenly in lightly greased ovenproof 10-inch skillet, cook over medium heat until bottom of omelet is lightly browned, about 5 minutes. Bake at 325 degrees, uncovered, until puffed and lightly browned, about 15 minutes. Loosen edge of omelet with spatula, slide onto serving plate, carefully folding omelet in half. Spoon Vegetable Melange over omelet.


Per Serving:

Calories: 130

% of calories from fat: 4

Fat (gm): 0.5

Saturated fat (gm): 0.1

Cholesterol (gm): 0

Sodium (mg): 553

Protein (gm): 16.2

Carbohydrate (gm): 16.3

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