Puffy Omelet
Puffy Omelet takes around 35 minutes from beginning to end. For 91 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 287 calories, 19g of protein, and 18g of fat each. It works well as a very reasonably priced main course. 308 people found this recipe to be tasty and satisfying. It is brought to you by Olgas Flavor Factory. A mixture of salt, panko breadcrumbs, fresh parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a good spoonacular score of 61%. Users who liked this recipe also liked Puffy Apple Omelet, Puffy Corn Omelet, and Puffy Dessert Omelet.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
½ Tablespoon butter
5 eggs
½ Tablespoon fresh parsley, minced
1 cup milk
¼ cup panko breadcrumbs
salt, pepper
Equipment:
baking pan
oven
whisk
Cooking instruction summary:
Preheat the oven to 350 degrees. Use half the butter to grease a 1 qt baking dish.Toast the bread crumbs in a skillet with the remaining butter until golden brown. Whisk the eggs and milk together and season with salt and pepper. Pour the egg mixture into the prepared baking dish.Bake the omelet in the preheated oven for 25-30 minutes. The omelet will puff up significantly but will deflate a bit when you take it out of the oven. Sprinkle with the toasted breadcrumbs and parsley.
Step by step:
1. Preheat the oven to 350 degrees. Use half the butter to grease a 1 qt baking dish.Toast the bread crumbs in a skillet with the remaining butter until golden brown.
2. Whisk the eggs and milk together and season with salt and pepper.
3. Pour the egg mixture into the prepared baking dish.
4. Bake the omelet in the preheated oven for 25-30 minutes. The omelet will puff up significantly but will deflate a bit when you take it out of the oven. Sprinkle with the toasted breadcrumbs and parsley.
Nutrition Information:
covered percent of daily need
