Breakfast

Fluffy Omelet

  • 3 Eggs, separated
  • 3 tablespoons Milk
  • 2 tablespoons Flour

    • Beat egg whites. Beat yolks separatelywith milk, flour, salt and pepper. Fold in egg whites. Cook first on top of stove, covered, in browned fat, then inside oven, browning upper part, at 350°F for 10 minutes. If you want it very fluffy you may omit the flour entirely. Instead of milk you may add 3 tablespoons tomato sauce. Serve omelet with either leftover rice or vegetables.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Mary Ann Knowles of E. Brunswick, NJ. 

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